Zesty, tropical, and wonderfully sweet—baby guavas are the star ingredient you didn’t know your kitchen was missing! Whether you’re craving a refreshing smoothie, a show-stopping dessert, or a savory twist, these 18 recipes will inspire you to get creative. Ready to explore the delicious possibilities? Let’s dive in!
Baby Guava and Coconut Milk Pudding
Escape basic desserts with this tropical twist. Baby guavas bring floral sweetness while coconut milk creates creamy luxury. This pudding transforms simple ingredients into something unforgettable.
Ingredients
– 1 lb fresh baby guavas
– 2 (13.5 oz) cans full-fat coconut milk
– 3/4 cup granulated sugar
– 1/4 cup cornstarch
– 1/4 tsp salt
– 1 tsp vanilla extract
Instructions
1. Wash 1 lb fresh baby guavas thoroughly under cold running water.
2. Cut each guava in half lengthwise and scoop out the seeds using a small spoon.
3. Place guava halves in a medium saucepan with 1 can coconut milk.
4. Simmer over medium heat for 8 minutes until guavas soften slightly.
5. Remove guavas with a slotted spoon and set aside to cool.
6. In a separate bowl, whisk together 3/4 cup sugar, 1/4 cup cornstarch, and 1/4 tsp salt until fully combined.
7. Gradually whisk the dry mixture into the warm coconut milk in the saucepan.
8. Add the second can of coconut milk and 1 tsp vanilla extract.
9. Cook over medium heat, whisking constantly, for 5-7 minutes until mixture thickens noticeably.
10. Reduce heat to low and continue cooking for 2 more minutes, stirring continuously.
11. Remove from heat and fold in the cooked guava halves gently.
12. Divide the pudding mixture evenly among 6 serving glasses or bowls.
13. Cover each portion directly with plastic wrap to prevent skin formation.
14. Refrigerate for at least 4 hours until completely chilled and set.
What emerges is a silky pudding with tender guava pieces throughout. The tropical flavors intensify when chilled, creating a dessert that feels both light and indulgent. Try topping with toasted coconut flakes or serving alongside shortbread cookies for contrasting textures.
Caramelized Baby Guava Tart
Nailing dessert just got easier with this stunning caramelized baby guava tart. Transform humble ingredients into a showstopping pastry that balances sweet, tart, and buttery flavors perfectly. Your guests will never guess how simple this elegant treat is to create.
Ingredients
– 1 ½ cups all-purpose flour
– ½ cup unsalted butter
– ¼ cup granulated sugar
– 1 large egg
– 2 tbsp ice water
– 12 fresh baby guavas
– ⅓ cup brown sugar
– 1 tsp vanilla extract
– ¼ tsp salt
Instructions
1. Combine 1 ½ cups all-purpose flour, ¼ cup granulated sugar, and ¼ tsp salt in a large mixing bowl.
2. Cut ½ cup cold unsalted butter into small cubes and add to the flour mixture.
3. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
4. Whisk 1 large egg with 2 tbsp ice water and 1 tsp vanilla extract in a separate bowl.
5. Pour the egg mixture into the flour mixture and stir until a dough forms.
6. Press the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
7. Preheat your oven to 375°F and lightly grease a 9-inch tart pan.
8. Roll the chilled dough to ¼-inch thickness on a floured surface.
9. Carefully transfer the dough to the prepared tart pan and press it into the edges.
10. Trim excess dough from the edges using a sharp knife.
11. Prick the bottom of the crust all over with a fork to prevent bubbling.
12. Wash and halve 12 baby guavas lengthwise, removing any seeds if desired.
13. Arrange the guava halves cut-side up in a single layer across the tart crust.
14. Sprinkle ⅓ cup brown sugar evenly over the guavas.
15. Bake at 375°F for 25-30 minutes until the crust is golden and guavas are caramelized.
16. Remove from oven and cool completely on a wire rack before serving.
Ready to impress? The buttery, flaky crust contrasts beautifully with the tender, caramelized guavas that develop a jam-like texture. Serve warm with vanilla ice cream for ultimate indulgence, or enjoy at room temperature for a sophisticated afternoon treat that highlights the guava’s natural tropical sweetness.
Baby Guava and Mango Smoothie
Unleash tropical paradise in your blender with this vibrant smoothie. Grab those baby guavas and sweet mangoes—we’re blending sunshine in seconds.
Ingredients
- 1 cup frozen baby guavas
- 1 cup frozen mango chunks
- 1 cup unsweetened coconut milk
- 2 tablespoons honey
- 1 tablespoon fresh lime juice
- 1/2 cup plain Greek yogurt
- 1/4 teaspoon ground ginger
Instructions
- Measure 1 cup frozen baby guavas and 1 cup frozen mango chunks directly into your blender pitcher.
- Add 1 cup unsweetened coconut milk to help the frozen fruits blend smoothly without adding ice.
- Pour in 2 tablespoons honey for natural sweetness that balances the tropical tartness.
- Squeeze 1 tablespoon fresh lime juice directly into the blender—fresh lime brightens all the flavors.
- Add 1/2 cup plain Greek yogurt for creamy texture and protein boost.
- Sprinkle 1/4 teaspoon ground ginger over the ingredients for subtle warmth.
- Secure the blender lid tightly and blend on high speed for 45-60 seconds until completely smooth.
- Stop blending when no fruit chunks remain and the mixture has a uniform, creamy consistency.
- Pour immediately into chilled glasses to maintain the frosty texture.
Yours will have that perfect creamy-thick consistency with tropical sweetness from mango balancing guava’s subtle tartness. Try serving it in coconut shells with toasted coconut flakes or freeze it into popsicle molds for a refreshing tropical treat that beats any store-bought version.
Spiced Baby Guava Chutney
Kickstart your condiment game with this fiery-sweet Spiced Baby Guava Chutney. Pack those tiny guavas with bold spices and simmer into a sticky, tangy spread. Transform basic cheese boards or grilled meats instantly.
Ingredients
- 1 lb fresh baby guavas, halved and seeded
- 1 cup granulated sugar
- 1/2 cup apple cider vinegar
- 1/4 cup water
- 1 tbsp grated fresh ginger
- 1 tsp red chili flakes
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp salt
Instructions
- Combine 1 lb fresh baby guavas, 1 cup granulated sugar, 1/2 cup apple cider vinegar, and 1/4 cup water in a heavy-bottomed saucepan.
- Stir in 1 tbsp grated fresh ginger, 1 tsp red chili flakes, 1/2 tsp ground cinnamon, 1/4 tsp ground cloves, and 1/4 tsp salt until fully incorporated.
- Bring the mixture to a boil over medium-high heat, stirring constantly with a wooden spoon to dissolve the sugar completely.
- Reduce heat to medium-low and simmer uncovered for 25–30 minutes, stirring occasionally to prevent sticking.
- Mash the guavas gently against the pan sides with your spoon during simmering to thicken the chutney naturally—this creates a chunkier texture without puréeing.
- Check for doneness by dragging your spoon across the pan bottom; if the path holds for 2 seconds without liquid rushing back, it’s ready.
- Remove the saucepan from heat and let the chutney cool completely in the pan, about 1 hour, to allow flavors to meld and texture to set.
- Transfer the cooled chutney to a clean glass jar, seal tightly, and refrigerate for up to 2 weeks.
Rich with sticky-sweet guava chunks and a warm spice kick, this chutney balances tangy vinegar and fiery heat. Spoon it over baked brie for a gooey appetizer or glaze pork chops during the last 5 minutes of roasting. The thick, jammy texture clings perfectly to crackers or cold cuts.
Baby Guava and Cream Cheese Pastries
Unlock your inner pastry chef with these viral-worthy treats. Grab that cream cheese and fresh guavas—we’re creating flaky, fruity magic in under an hour. Your followers won’t believe you made these from scratch.
Ingredients
– 1 package frozen puff pastry sheets
– 8 ounces cream cheese
– 1/4 cup granulated sugar
– 1 teaspoon vanilla extract
– 12 fresh baby guavas
– 1 egg
– 1 tablespoon water
– 2 tablespoons powdered sugar
Instructions
1. Thaw puff pastry sheets according to package directions until pliable but still cold.
2. Preheat your oven to 400°F and line a baking sheet with parchment paper.
3. Beat cream cheese, granulated sugar, and vanilla extract in a medium bowl until smooth and creamy.
4. Unfold one puff pastry sheet onto a lightly floured surface and roll to 10×12 inches.
5. Cut the pastry into 12 equal rectangles using a sharp knife or pizza cutter.
6. Place 1 teaspoon of cream cheese mixture in the center of each pastry rectangle.
7. Slice baby guavas into 1/4-inch rounds and remove any visible seeds.
8. Arrange 3-4 guava slices over the cream cheese on each pastry.
9. Whisk egg with 1 tablespoon water to create an egg wash.
10. Brush egg wash around the edges of each pastry rectangle.
11. Fold pastry over the filling to create small pockets, pressing edges firmly to seal.
12. Use a fork to crimp the edges securely, preventing filling leakage during baking.
13. Transfer pastries to the prepared baking sheet, spacing them 2 inches apart.
14. Brush the tops of all pastries with remaining egg wash for golden browning.
15. Bake at 400°F for 18-22 minutes until puffed and deep golden brown.
16. Cool pastries on the baking sheet for 5 minutes before transferring to a wire rack.
17. Dust cooled pastries with powdered sugar using a fine mesh sieve.
Outrageously flaky pastry shatters to reveal creamy filling and tender guava slices. The tropical sweetness balances perfectly with the tangy cream cheese—serve warm with vanilla ice cream for ultimate indulgence, or pack them cold for a stunning picnic dessert that travels beautifully.
Roasted Baby Guava with Honey and Cinnamon
Venture beyond basic fruit desserts with this unexpected sweet treat. Roast baby guavas until caramelized, then drizzle with spiced honey for maximum flavor impact. Your oven transforms these humble fruits into something spectacularly delicious.
Ingredients
– 1 lb baby guavas
– 2 tbsp honey
– 1 tsp ground cinnamon
– 1 tbsp olive oil
– ¼ tsp sea salt
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Wash 1 lb baby guavas thoroughly and pat them completely dry with paper towels.
3. Slice each guava in half lengthwise, keeping the stem intact for easier handling.
4. Arrange the halved guavas cut-side up in a single layer on your prepared baking sheet.
5. Drizzle 1 tbsp olive oil evenly over all the guava halves.
6. Sprinkle ¼ tsp sea salt evenly across the oiled guavas.
7. Roast the guavas at 400°F for 15 minutes until the edges begin to caramelize.
8. While guavas roast, combine 2 tbsp honey with 1 tsp ground cinnamon in a small bowl.
9. Remove the baking sheet from the oven after 15 minutes—the guavas should be slightly softened.
10. Brush the honey-cinnamon mixture generously over each guava half.
11. Return the baking sheet to the oven and roast for another 5-7 minutes until the honey bubbles.
12. Carefully remove the baking sheet from the oven—the guavas should be tender but hold their shape.
Keep these roasted beauties warm for immediate serving or chill for a refreshing contrast. The caramelized edges provide satisfying crunch against the soft, jammy interiors. Try them over vanilla ice cream or alongside sharp cheese for an unexpected flavor pairing that will surprise your taste buds.
Baby Guava and Almond Crumble
Every dessert lover needs this baby guava and almond crumble in their life. Slice fresh guavas into bite-sized pieces, toss with warm spices, and top with that irresistible almond crunch. Bake until golden and bubbly for the ultimate cozy treat.
Ingredients
– 2 cups fresh baby guavas, halved and seeded
– 1/2 cup granulated sugar
– 1 tbsp lemon juice
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1 cup all-purpose flour
– 1/2 cup old-fashioned rolled oats
– 1/2 cup sliced almonds
– 1/2 cup packed brown sugar
– 1/2 cup unsalted butter, cold and cubed
– 1/4 tsp salt
Instructions
1. Preheat your oven to 375°F and grease an 8×8-inch baking dish.
2. Combine the halved baby guavas, granulated sugar, lemon juice, cinnamon, and nutmeg in a large bowl.
3. Transfer the guava mixture to the prepared baking dish, spreading it evenly.
4. In the same bowl, whisk together the flour, oats, sliced almonds, brown sugar, and salt.
5. Add the cold cubed butter to the dry ingredients.
6. Use your fingers or a pastry cutter to work the butter into the mixture until it resembles coarse crumbs.
7. Sprinkle the crumble topping evenly over the guava mixture.
8. Bake for 35-40 minutes until the topping is golden brown and the filling is bubbling.
9. Let the crumble cool for 15 minutes before serving to allow the filling to set.
That warm, bubbly filling pairs perfectly with the crunchy almond topping. Try serving it over vanilla ice cream for that hot-cold contrast, or enjoy it straight from the baking dish while it’s still warm.
Baby Guava Jam with Vanilla Bean
Tiny guavas pack massive flavor in this vibrant jam that’ll transform your breakfast game. Grab those speckled beauties and let’s make magic happen—your toast will thank you later. This vanilla-kissed spread brings tropical sunshine to even the grayest mornings.
Ingredients
– 2 pounds fresh baby guavas
– 2 cups granulated sugar
– 1 cup water
– 1 whole vanilla bean
– 2 tablespoons fresh lemon juice
Instructions
1. Rinse 2 pounds fresh baby guavas under cool running water and pat completely dry with paper towels.
2. Slice each guava in half horizontally using a sharp paring knife.
3. Scoop out all seeds from guava halves using a small spoon—this prevents gritty texture in your final jam.
4. Combine seeded guavas, 2 cups granulated sugar, and 1 cup water in a heavy-bottomed saucepan.
5. Split 1 vanilla bean lengthwise with a sharp knife and scrape out all sticky seeds into the saucepan.
6. Add the empty vanilla bean pod to the saucepan for extra flavor infusion.
7. Bring mixture to a rolling boil over medium-high heat, stirring constantly with a wooden spoon.
8. Reduce heat to maintain a steady simmer and cook for 25 minutes, stirring every 5 minutes to prevent scorching.
9. Test jam consistency by placing a small spoonful on a chilled plate—it should wrinkle when pushed with your finger.
10. Stir in 2 tablespoons fresh lemon juice and continue simmering for 5 more minutes to balance sweetness.
11. Remove saucepan from heat and let jam rest for 10 minutes—this allows fruit particles to distribute evenly.
12. Carefully discard the vanilla bean pod using tongs.
13. Ladle hot jam into sterilized 8-ounce jars, leaving 1/4-inch headspace at the top.
14. Wipe jar rims clean with a damp cloth before sealing tightly with lids.
Perfectly spreadable with visible fruit specks, this jam delivers bright acidity against vanilla’s warm sweetness. Pair it with sharp cheddar on crackers for unexpected appetizers, or swirl into yogurt for instant dessert elevation—those floral notes make everything taste expensive.
Baby Guava and Yogurt Parfait
Jazz up your breakfast routine with this tropical twist on a classic parfait. Layer creamy yogurt with sweet baby guavas and crunchy granola for a vibrant morning treat that’s ready in minutes. Perfect for busy days when you need a quick, satisfying bite.
Ingredients
– 1 cup plain Greek yogurt
– 8 baby guavas, halved and seeded
– 1/2 cup granola
– 2 tbsp honey
– 1/4 tsp vanilla extract
Instructions
1. Wash and dry 8 baby guavas thoroughly.
2. Cut each baby guava in half lengthwise using a sharp knife.
3. Scoop out and discard the seeds from each guava half with a small spoon.
4. Slice the seeded guava halves into 1/4-inch thick pieces.
5. Combine 1 cup plain Greek yogurt with 1/4 teaspoon vanilla extract in a small bowl.
6. Stir the yogurt mixture until the vanilla is fully incorporated.
7. Place 2 tablespoons of the vanilla yogurt mixture into the bottom of a serving glass.
8. Arrange one-third of the sliced baby guavas over the yogurt layer.
9. Sprinkle 2 tablespoons of granola evenly over the guava layer.
10. Drizzle 1 teaspoon of honey over the granola layer.
11. Repeat steps 7-10 two more times to create three complete layers.
12. Finish with a final dollop of yogurt and remaining guava slices on top.
13. Refrigerate the parfait for 15 minutes to allow flavors to meld.
What makes this parfait special is the contrast between the creamy yogurt and the slightly grainy texture of fresh guavas. The honey adds floral sweetness that complements the fruit’s tropical notes, while the granola provides satisfying crunch. Serve it chilled in clear glasses to showcase the beautiful layers, or pack it in mason jars for an on-the-go breakfast that feels indulgent yet wholesome.
Baby Guava and Lime Sorbet
Kickstart your dessert game with this vibrant Baby Guava and Lime Sorbet. Blend tropical sweetness with zesty citrus for a refreshing frozen treat that screams summer vibes. Your taste buds will thank you instantly.
Ingredients
– 2 cups fresh baby guavas, halved and seeded
– 1 cup granulated sugar
– 1 cup water
– 1/2 cup fresh lime juice
– 1 tbsp lime zest
Instructions
1. Combine 1 cup granulated sugar and 1 cup water in a saucepan over medium heat.
2. Stir constantly until sugar completely dissolves, about 3-4 minutes, creating a simple syrup.
3. Remove saucepan from heat and let syrup cool to room temperature, approximately 20 minutes.
4. Halve 2 cups fresh baby guavas and remove all seeds using a small spoon.
5. Blend seeded guavas with cooled simple syrup in a high-speed blender until completely smooth.
6. Strain mixture through a fine-mesh sieve into a bowl to remove any remaining pulp.
7. Stir in 1/2 cup fresh lime juice and 1 tablespoon lime zest until fully incorporated.
8. Pour mixture into a shallow freezer-safe container, covering surface directly with plastic wrap to prevent ice crystals.
9. Freeze for 2 hours until edges begin to set.
10. Remove from freezer and scrape mixture with a fork, breaking up any frozen sections.
11. Return to freezer for another 2 hours until firm but scoopable.
12. Scoop sorbet into chilled bowls or glasses for immediate serving.
Refreshingly smooth with a vibrant pink hue, this sorbet delivers intense guava flavor balanced by lime’s bright acidity. Serve in hollowed-out lime halves for a stunning presentation, or layer with coconut yogurt for a tropical parfait. The creamy texture melts perfectly on the tongue without any dairy needed.
Baby Guava Stuffed with Cream and Nuts
Whip up these bite-sized beauties that’ll have your taste buds doing backflips. Creamy, crunchy, and ridiculously easy to assemble—they’re the perfect party trick that looks way fancier than the effort required. Seriously, your guests will think you trained under a pastry chef.
Ingredients
– 12 fresh baby guavas
– 1/2 cup heavy cream
– 2 tbsp powdered sugar
– 1/4 cup chopped pistachios
– 1/4 cup chopped walnuts
– 1 tsp vanilla extract
Instructions
1. Wash 12 baby guavas thoroughly under cold running water.
2. Pat the guavas completely dry with paper towels to ensure the cream adheres properly.
3. Cut a small horizontal slit in the top third of each guava, creating an opening for stuffing.
4. Use a small spoon to carefully scoop out the seeds from each guava, creating a hollow center.
5. Chill a metal mixing bowl in the freezer for 15 minutes to help the cream whip faster and hold its shape better.
6. Pour 1/2 cup heavy cream into the chilled bowl.
7. Add 2 tbsp powdered sugar and 1 tsp vanilla extract to the cream.
8. Whip the mixture on high speed with an electric mixer until stiff peaks form, about 3-4 minutes.
9. Combine 1/4 cup chopped pistachios and 1/4 cup chopped walnuts in a small bowl.
10. Gently fold the nut mixture into the whipped cream until evenly distributed.
11. Transfer the cream and nut mixture to a piping bag fitted with a star tip for professional-looking results.
12. Pipe the filling into each prepared guava until slightly overflowing.
13. Refrigerate the stuffed guavas for at least 30 minutes to allow the cream to set and flavors to meld.
14. Arrange the chilled guavas on a serving platter.
Serve these chilled delights immediately for the perfect contrast between the cool, creamy filling and the firm, sweet guava flesh. The pistachios add vibrant color while the walnuts provide earthy crunch against the smooth cream. Try drizzling them with honey or arranging them on a bed of mint leaves for an extra elegant presentation.
Baby Guava and Pomegranate Salad
Haven’t tried this baby guava and pomegranate salad yet? Get ready to level up your salad game with this vibrant, crunchy creation that’s about to become your new obsession. Seriously refreshing and packed with texture, it’s the perfect balance of sweet and tangy that’ll make you actually excited about eating greens.
Ingredients
– 8 baby guavas
– 1 cup pomegranate arils
– 4 cups mixed greens
– 1/4 cup toasted walnuts
– 2 tbsp olive oil
– 1 tbsp lemon juice
– 1 tsp honey
– 1/4 tsp salt
Instructions
1. Wash and dry all produce thoroughly.
2. Slice baby guavas into thin rounds, about 1/4-inch thick.
3. Remove pomegranate arils from the fruit if using fresh pomegranate.
4. Toast walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant.
5. Whisk together olive oil, lemon juice, honey, and salt in a small bowl.
6. Combine mixed greens, guava slices, and pomegranate arils in a large salad bowl.
7. Drizzle the dressing over the salad ingredients.
8. Toss everything gently but thoroughly to coat evenly.
9. Sprinkle toasted walnuts over the top just before serving.
10. Serve immediately for optimal freshness and crunch.
This salad delivers an incredible crunch from the walnuts against the juicy burst of pomegranate arils. The baby guavas add a subtle sweetness that perfectly balances the tangy lemon dressing. Try serving it alongside grilled chicken or as a bright side to rich, creamy dishes for maximum flavor contrast.
Baby Guava Glazed Chicken Wings
Mouthwatering doesn’t even begin to describe these wings. Marrying sweet baby guava with savory chicken creates pure magic. Get ready for your new favorite game day snack.
Ingredients
– 2 lbs chicken wings
– 1 cup baby guava puree
– 1/4 cup soy sauce
– 2 tbsp honey
– 1 tbsp rice vinegar
– 1 tsp grated ginger
– 2 cloves minced garlic
– 1/2 tsp black pepper
– 1/4 tsp salt
– 2 tbsp cornstarch
– 2 tbsp water
– 1 tbsp vegetable oil
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken wings completely dry with paper towels for maximum crispiness.
3. Toss the wings with vegetable oil, salt, and black pepper in a large bowl.
4. Arrange the wings in a single layer on the prepared baking sheet.
5. Bake for 25 minutes, then flip each wing using tongs.
6. Continue baking for another 20-25 minutes until golden brown and crispy.
7. While wings bake, combine baby guava puree, soy sauce, honey, rice vinegar, ginger, and garlic in a saucepan.
8. Bring the sauce to a simmer over medium heat, stirring frequently.
9. Whisk cornstarch and water together in a small bowl until smooth.
10. Slowly pour the cornstarch slurry into the simmering sauce while whisking constantly.
11. Cook the sauce for 2-3 minutes until thickened and glossy.
12. Remove the baked wings from the oven and transfer to a clean bowl.
13. Pour the warm glaze over the wings and toss until evenly coated.
14. Return the glazed wings to the baking sheet and bake for 5 more minutes to set the glaze.
You’ll love how the sticky-sweet glaze caramelizes on the crispy wings. The tropical guava flavor pairs perfectly with spicy dipping sauces or cool ranch dressing for dipping.
Baby Guava and Ricotta Pancakes
Kickstart your morning with these fluffy, fruity pancakes that’ll make your taste buds dance. Grab that ricotta for extra creaminess and baby guavas for a tropical twist. Get ready to flip your breakfast game completely.
Ingredients
– 1 cup all-purpose flour
– 2 tbsp granulated sugar
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1 cup whole milk ricotta
– 2 large eggs
– 1/2 cup whole milk
– 1 tsp vanilla extract
– 8 fresh baby guavas
– 2 tbsp unsalted butter
– Maple syrup for serving
Instructions
1. Whisk together 1 cup all-purpose flour, 2 tbsp granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt in a large bowl.
2. In a separate bowl, combine 1 cup whole milk ricotta, 2 large eggs, 1/2 cup whole milk, and 1 tsp vanilla extract until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined—don’t overmix for fluffier pancakes.
4. Halve and thinly slice 8 fresh baby guavas, removing any seeds as you go.
5. Heat a non-stick skillet or griddle over medium heat (350°F surface temperature).
6. Melt 1/2 tbsp unsalted butter in the skillet, swirling to coat the surface evenly.
7. Pour 1/4 cup batter portions onto the hot skillet, leaving space between each pancake.
8. Immediately press several baby guava slices into the surface of each pancake batter portion.
9. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
10. Flip each pancake carefully using a thin spatula when the bottoms are golden brown.
11. Cook for another 2 minutes on the second side until both sides are evenly browned.
12. Transfer cooked pancakes to a wire rack instead of stacking them to prevent sogginess.
13. Repeat steps 6-12 with remaining batter and butter, adjusting heat if pancakes brown too quickly.
14. Serve immediately with maple syrup drizzled over the top.
Soft, pillowy pancakes cradle sweet-tart guava slices that caramelize slightly during cooking. The ricotta creates a delicate crumb that melts in your mouth while adding subtle tang. Try stacking them high with extra guava slices between layers for an Instagram-worthy breakfast tower.
Baby Guava Infused Vodka Cocktail
Craving something tropical? Capture summer in a glass with this baby guava vodka cocktail that’s ridiculously easy to make. Chill, shake, and serve for instant vacation vibes.
Ingredients
– 4 baby guavas
– 2 ounces vodka
– 1 ounce fresh lime juice
– 1/2 ounce simple syrup
– 4 ounces club soda
– Ice cubes
Instructions
1. Wash 4 baby guavas thoroughly under cold running water.
2. Cut each baby guava in half and scoop out the seeds using a small spoon.
3. Muddle the halved baby guavas in a cocktail shaker until they release their juice.
4. Add 2 ounces of vodka to the cocktail shaker.
5. Pour 1 ounce of fresh lime juice into the shaker.
6. Measure and add 1/2 ounce of simple syrup to the mixture.
7. Fill the shaker halfway with ice cubes.
8. Secure the lid tightly and shake vigorously for 15 seconds until the outside of the shaker feels frosty.
9. Strain the mixture through a fine-mesh sieve into a tall glass filled with fresh ice cubes to remove pulp.
10. Top the glass with 4 ounces of club soda.
11. Gently stir the cocktail with a long spoon to combine all ingredients.
12. Garnish with a thin lime wheel placed on the rim of the glass.
Muddle those guavas thoroughly to extract maximum tropical flavor. The cocktail balances sweet guava with sharp lime and fizzy soda—serve it over crushed ice for a slushy texture, or pair with spicy snacks to contrast the fruity sweetness.
Baby Guava and Dark Chocolate Truffles
Unleash your inner chocolatier with these sophisticated yet simple truffles. Unexpected baby guava paste creates a tropical twist that balances rich dark chocolate. These bite-sized delights require zero baking and deliver restaurant-quality results in under an hour.
Ingredients
– 8 ounces high-quality dark chocolate (70% cacao)
– 1/2 cup heavy cream
– 1/4 cup baby guava paste, finely chopped
– 2 tablespoons unsalted butter
– 1/4 cup unsweetened cocoa powder
– 1/4 cup finely chopped pistachios
Instructions
1. Chop 8 ounces of dark chocolate into uniform small pieces using a sharp knife.
2. Place chopped chocolate in a medium heatproof bowl.
3. Heat 1/2 cup heavy cream in a small saucepan over medium heat until it reaches 180°F on a kitchen thermometer.
4. Pour the hot cream over the chopped chocolate and let it stand undisturbed for 2 minutes.
5. Whisk the chocolate and cream mixture gently until completely smooth and glossy.
6. Add 2 tablespoons of unsalted butter and 1/4 cup of finely chopped baby guava paste to the chocolate mixture.
7. Stir continuously until the butter melts completely and the guava paste incorporates evenly.
8. Cover the bowl with plastic wrap, pressing it directly onto the surface of the chocolate mixture.
9. Refrigerate the mixture for exactly 45 minutes until firm enough to scoop but still pliable.
10. Line a baking sheet with parchment paper.
11. Use a 1-tablespoon cookie scoop to portion the chilled chocolate mixture into uniform balls.
12. Roll each portion quickly between your palms to form smooth spheres.
13. Place 1/4 cup of unsweetened cocoa powder in a shallow bowl.
14. Roll half of the truffles in cocoa powder until completely coated.
15. Place 1/4 cup of finely chopped pistachios in another shallow bowl.
16. Roll the remaining truffles in chopped pistachios until evenly covered.
17. Arrange all finished truffles in a single layer on the prepared baking sheet.
18. Refrigerate the truffles for 15 minutes to set completely before serving.
Creamy dark chocolate melts into tropical guava notes for an unforgettable flavor experience. The smooth, fudgy centers contrast beautifully with crunchy pistachio coatings or velvety cocoa dusting. Serve these elegant truffles alongside espresso or package them in decorative boxes for impressive homemade gifts.
Baby Guava and Mint Lemonade
Kick off your summer with this vibrant drink that blends tropical sweetness with refreshing mint. Grab those baby guavas and get ready to blend up the most Instagram-worthy lemonade of the season. Your taste buds will thank you instantly.
Ingredients
– 1 lb fresh baby guavas
– 1 cup fresh mint leaves
– 1 cup granulated sugar
– 1 cup fresh lemon juice
– 4 cups cold water
– 2 cups ice cubes
Instructions
1. Wash 1 lb fresh baby guavas thoroughly under cold running water.
2. Cut each baby guava in half lengthwise using a sharp knife.
3. Scoop out and discard the seeds from all guava halves using a small spoon.
4. Combine the seeded guava halves and 1 cup fresh mint leaves in a blender.
5. Add 1 cup granulated sugar and 1 cup fresh lemon juice to the blender.
6. Pour in 2 cups cold water and blend on high speed for 90 seconds until completely smooth.
7. Strain the blended mixture through a fine-mesh sieve into a large pitcher, pressing with a spatula to extract all liquid.
8. Stir in the remaining 2 cups cold water until fully incorporated.
9. Add 2 cups ice cubes directly to the pitcher and stir gently.
10. Chill the lemonade in the refrigerator for at least 30 minutes before serving.
This lemonade delivers a silky-smooth texture with tiny flecks of mint throughout. The baby guavas create a delicate floral sweetness that perfectly balances the sharp lemon tang. Try serving it in salt-rimmed glasses or freezing it into popsicle molds for a frozen treat that screams summer vibes.
Baby Guava and Cardamom Rice Pudding
Kickstart your dessert game with this tropical twist on classic rice pudding. Sweet baby guavas and warm cardamom create a flavor explosion that’ll have everyone begging for seconds. This creamy dream comes together in under an hour with minimal fuss.
Ingredients
– 1 cup short-grain white rice
– 4 cups whole milk
– 1/2 cup granulated sugar
– 1/2 teaspoon ground cardamom
– 1 cup diced baby guavas
– 1/4 cup heavy cream
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
Instructions
1. Rinse 1 cup short-grain white rice under cold running water until water runs clear.
2. Combine rinsed rice, 4 cups whole milk, and 1/4 teaspoon salt in a heavy-bottomed saucepan.
3. Bring mixture to a boil over medium-high heat, then immediately reduce to low heat.
4. Simmer uncovered for 30 minutes, stirring every 5 minutes to prevent sticking.
5. Add 1/2 cup granulated sugar and 1/2 teaspoon ground cardamom, stirring until sugar dissolves completely.
6. Continue cooking for 10 more minutes until rice is tender and mixture thickens.
7. Stir in 1 cup diced baby guavas and cook for 5 additional minutes.
8. Remove from heat and stir in 1/4 cup heavy cream and 1 teaspoon vanilla extract.
9. Let pudding rest for 15 minutes to thicken further before serving.
This pudding develops an incredible creamy texture as it cools, with the guavas softening into jammy pockets throughout. The cardamom adds warm spice notes that perfectly balance the tropical fruit sweetness. Serve it warm topped with extra guava slices or chilled with a drizzle of honey for breakfast.
Summary
These 18 sweet baby guava recipes truly showcase this tropical fruit’s incredible versatility. Whether you’re craving refreshing drinks, decadent desserts, or savory dishes, there’s something here for every home cook. We’d love to hear which recipes become your favorites—leave a comment below and don’t forget to pin this collection to your Pinterest boards for easy reference!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
