4 good guava recipes to prepare at home

Summer in Bangladesh can be unbearable at some point, but we are indeed very lucky to live in a country with a tropical climate, as we are blessed with an abundance of delicious fruits. Guava is one of those seasonal fruits that we look forward to throughout the year, and we are happy that guava season is in full swing. There are many ways to use guava to create delicious recipes. Besides the usual tasty street food made with spicy mustard sauce and other condiments, there are several other ways to go about it.


Making guava jam every season has become a tradition in many homes. It can be enjoyed with bread or used as a filling in pies, cookies, jam bars and cakes.
300g ripe guavas
2/3 cup sugar
1 tbsp lime juice
red food coloring
Finely grate the guavas and add them to a pot with enough water to completely cover them. Then, cook over medium heat for about an hour until the guava pieces change color and become soft. Place a cheesecloth over a large sieve and pour the cooked guava over it. Squeeze out all the guava water and boil it with sugar.
Cook the guava water, stirring continuously, and once it comes to a full boil, add the lime juice and red food coloring. After about 15 minutes check by pouring a small amount into a bowl of water – if it doesn’t mix then it’s ready, but if it does mix with water cook another five minutes.
Boil a glass jar for five minutes to sterilize it, then wipe it with a clean cloth. Pour the guava jam into it while it’s still warm and let it cool at room temperature for eight hours or overnight. After that, you can store it in the refrigerator.


The freshness of the guava and the spicy touch of the chili powder make this mojito a truly sensational drink.
1 large guava
2 tablespoons of sugar
1 teaspoon black salt
1 lime
½ cup of water
250ml sparkling water
1 teaspoon red chilli powder
1 teaspoon of salt
A handful of mint leaves
Ice cubes
Cut the guava into cubes and mix with a little water, sugar and black salt to make a fine purée. Pass it through a fine-mesh sieve to get a smooth mash and get rid of the seeds. Rub a wedge of lime over the rim of a glass and in a plate, mix the chilli powder and salt, and dip the rim of the glass in it.
Mix a wedge of lime and a few mint leaves in the glass and add a few ice cubes. Pour in the guava purée then add the sparkling water. Mix gently, it’s ready to drink! To enhance your presentation, in a skewer, add a wedge of lime and a half-moon slice of guava and place it on the glass for extra flavor.


It’s a quintessential summer dessert that soothes the taste buds and stomach, leaving you wanting more with every bite.
2 medium sized guavas
¾ cup of water
1/3 cup sugar
¼ cup corn flour
¼ teaspoon black salt
A few drops of green food coloring (optional)
A few mint leaves
Cut the guavas into small cubes and mix them with water to make a puree – pass it through a sieve to make it smooth. Add to this sugar, black salt, corn flour and green food coloring. Mix everything until you get a homogeneous mixture and cook over medium heat. Stir and cook until mixture thickens and bubbles form.
Remove it from the heat and let it cool. Once cooled, scoop into individual serving bowls and garnish each with a sprig of mint. Chill in the refrigerator for two hours before serving.


This refreshing dessert is one of a kind. It’s creamy and refreshing with pearls of sago, and the acidity of the fruit provides a refreshing balance to the sweet coconut sauce.
1 can of coconut milk
1 cup of water
½ cup coconut cream
½ cup) sugar
½ cup sago pearls
3 small ripe guavas
A pinch of salt
Cook the sago pearls in boiling water until translucent and puffy. Once cooked, drain the starchy water and set aside. Then, in a saucepan, add the coconut milk, sugar and salt, and bring to a boil. Cut the guavas into quarters and add them to the coconut milk mixture and cook for about five minutes over low heat.
Add the sago pearls and stir until they thicken slightly. Once thickened, remove from heat and let cool to room temperature before refrigerating. Serve chilled with a drizzle of coconut cream.

Food and photography: Fariha Amber

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