Guavas have a unique flavor that is hard to describe, but they are sweet and delicious. It can be used in many dishes - desserts, drinks, and savory dishes. It's very versatile! In this blog post, I will teach you how to make guava syrup from scratch as well as the basics of making an amazing guava compote.
I grew up in a town where guavas, mangos, tamarinds, and other tropical fruits grew everywhere! All you needed to do was reach up and pick from a fruit tree whenever you wanted.
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Lucky for me, my abuela had several guava trees in her backyard, and my cousins and I used to love to climb up them and eat the guavas up there. They are light, sweet, and loaded with vitamin C, even more than oranges or lemons. So, they made the perfect snack.
I've been craving them lately and thankfully, when I went to the local farmer's market here a few days ago, I was able to pick some up!
With that batch, I was able to make my guava jam and my guava agua fresca. And, I had just enough to make this guava syrup and compote.
I was very excited!
Note: Guavas are usually sweet and have lots of seeds and are very aromatic; their skins are soft and can easily bruise, so be gentle while picking up your guavas at the market.
Frequently Asked Questions About Guavas
Before I share this recipe, here are a few questions I've been asked and wanted to answer.
What other fruits does guava go with?
Guava is delicious with so many different fruits. Some of my favorite pairings with guavas are:
- Mango
- Strawberry
- Pineapple
- Citrus (think oranges, lemons, and limes)
What's the difference between jam and compote?
The biggest difference between a jam and a compote is the way you cook them.
With jam, you cook the chopped fruits with sugar and pectin until they break down and start to thicken into a jam.
When you make a compote, you are cooking the fruit in simple sugar syrup. Compotes tend to be less sweet than jams and more flavorful because they are cooked in a liquid.
I have too many fresh guavas. Can I freeze them?
Yes! If you have a few fresh guavas you want to save for when they are not in season, you can store them in a resealable freezer bag and stick the bag in the freezer. You can later on use them for desserts, smoothies, or other recipes.
Fresh Mexican Guava Compote Syrup
Here is a list of ingredients you will need to make this recipe at home...
- Guavas
- Water
- Sugar
- Cinnamon stick
- Lime or lemon juice
Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card located at the bottom of this post!
Cooking Tips:
- Make sure to pick guavas with skins that are still firm to the touch. If the fruit is over-ripened, it will need less cooking time.
- I use Mexican cinnamon stick which is also known as Ceylon Cinnamon. It is softer and easier to crumble compared to the Cassia Cinnamon.
- The addition of lime juice will protect the guavas from browning.
- Make sure to use white sugar so that it caramelizes and melts down to a syrup.
How To Make A Guava Compote Syrup: Step By Step Tutorial
To make things easier for you, I am going to break down the directions to this recipe into sections.
Start The Simple Syrup
- Add the water, sugar, cinnamon stick, and lime juice in a large pot.
- Turn the heat on to medium heat.
- Once the mixture starts boiling, reduce the heat to a simmer for about 12 minutes to allow it to thicken into a syrup.
Prep The Guavas
- While the syrup is simmering, wash the guavas and pat dry.
- Cut the end of the guavas and then cut them in half.
- Using a small spoon, carefully remove the seeds from the middle.
Note: Don’t worry if you are not able to remove all the seeds. They will loosen up when you add them to the syrup, and you can also use a strainer to remove them.
Add Guavas To Syrup
- Once the syrup has thickened, gently add the guavas to the pot.
- Once the syrup starts boiling again, cook for 2 additional minutes.
- Cover and remove from the heat to allow it to slightly cool.
How To Properly Store Guava Compote
Whenever you make this homemade guava compote, you need to make sure it is stored properly so it lasts as long as possible. With that being said, guava compote is not the same as guava jam. It can only stay fresh for up to 2 weeks if you store it properly in the fridge and in an airtight container (or mason jar).
You can also freeze it in an air-tight container and take out as much as you need when you need it. Just make sure it's completely cool down when you do.
What To Serve With Mexican Guava Compote and Syrup
With this recipe, you can use the fruit compote, the syrup, or both together!
The cinnamon guava syrup is a delicious topping for pancakes, french toast, or used in a drink (alcoholic or tea) like this guava agua fresca drink. It's also great to add to a sweet marinade for pork!
The guava compote can be served with pound cake, crepes, cheesecake, yogurt, or poured over vanilla ice cream. It's very delicious.
More Authentic Mexican Recipes To Enjoy
If you enjoyed this recipe for guava compote, take a look at some of these other authentic Mexican recipes:
I hope you make this Mexican guava syrup compote! If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment done below and tell us all about it!
¡Buen provecho!
Mely
📖 Recipe
Guava Compote Recipe
Ingredients
- 2 ¼ Pounds Guavas
- 2 ¾ cups of water
- 2 ½ cups of sugar
- 1 cinnamon stick
- 1 Tablespoon lime or lemon juice
Instructions
- Wash the guavas and pat dry.
- Place water, sugar, cinnamon stick, and lime juice in a large pot. Turn heat to medium heat. Once it starts boiling, reduces heat to simmer for about 12 minutes to allow thickening.
- While the syrup is simmering, cut the end of the guavas, and then cut them in half. Using a small spoon, carefully remove the seeds; try to avoid breaking the guavas. Don’t worry if you are not able to remove all the seeds, they will loosen up when you add them to the syrup, and you can also use a strainer to remove them.
- Once the syrup has thickened, stir in the guavas. Once the syrup starts boiling again, cook for 2 additional minutes, then cover and remove from heat and allow to slightly cool.
Notes
- Make sure to select guavas with skins that are still firm to the touch. If the fruit is over-ripened, it will need less cooking time.
- I use Mexican cinnamon stick, also known as Ceylon Cinnamon; it is softer and easier to crumble compared to the Cassia Cinnamon. Mexico is also a producer of Cinnamon.
- The addition of lime juice will protect the guavas from browning.
Frank mendez
we found guavas at our local hispanic store and prepare this treat. Thank you.
mmartinez
Thank you, Frank. I hope your family enjoyed the Guava compote.
Laura
In the recipe it does not mention about the pulp that you scoop out. What I do is cook the pulp with the the shells.. when cooled, take shells out and then strain the pulp. You then add the strained liquid to the shells so that there is a nice sauce. We called it stewed guavas. Sooo good.
Martin
Would you can this the same as the guava jam? Is the syrup enough? I can see two jars in the background, each with a cinnamon stick, and I want to make them and can them for storage. Thank you.
Mely Martínez
Hello Martin,
Yes, you can, but you would need to place them inside a pot with boiling water to can them. Check this document for instructions.