Guava “cascos confitados” recipe

This article was endorsed by Elisenda Carballido - Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.




– 2 – 3kg. guava

– 1 – 1.5 kg. brown sugar. The sugar quantities depend on each person’s palate. Some recipes add the same amount of sugar than guava.

– Lemon juice

– Water

Spices optional: cinnamon, cardamom seeds and cloves.


– Clean guavas.

– Peel guavas carefully, trying to preserve their “helmet shape” (forma de cascos, hence the Spanish title)

– Cut the guavas in half and, with the help of a spoon, drain the fleshy inside (where the seeds) are and set aside. This pulp we can be used to make a shake or juice, but not for this recipe.

– Boil guava helmets and strain.

– Put them in a saucepan with sugar and water (to cover). Add the lemon juice, cinnamon, cardamom and spices to taste.

– Remove carefully to prevent fruit from sticking.

– Cook over medium heat for 30 minutes, or when the juice is with the desired texture.

– Serve as a dessert. In some regions, it is served with fresh cheese or cottage cheese.

punto rojo More recipes and information on guava.

Written by Editorial Botanical-online team in charge of content writing

22 April, 2019

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