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Homemade Guava Applesauce

One of the most delectable twists on classic applesauce is this homemade guava applesauce recipe. The versatility of applesauce, which pairs well with both sweet and savory foods, is elevated by the tropical flavor of guava. You’ll be delighted to discover how effortless it is to create applesauce from scratch! When you combine guava, apple sauce, sugar, vanilla, and cinnamon, you’ll be rewarded with a scrumptious treat. Ditch store-bought options – which may not even carry guava-flavored applesauce anyway – and take the extra step to prepare this applesauce from scratch with guava, giving your taste buds a true indulgence.

How to Make Guava and Apple Sauce

Combine the washed fruit by peeling, coring and chopping the apples into chunks, and doing the same with the guava, bearing in mind that the guava’s peel can be left intact if desired. Add the prepared fruit to a pot along with water, cinnamon, sugar (if used), and vanilla. Bring the mixture to a boil while covered, then let it simmer until the apples are tender and the liquid has reduced significantly due to the natural release of juice from the cooking fruit. Once the mixture reaches this state, transfer it to a blender and puree until smooth. Next, strain the guava and apple chunks through a fine-mesh sieve to remove any remaining peel or seeds. Allow the applesauce to cool for about an hour before serving, and be assured that this homemade concoction will undoubtedly become one of your new favorites.

A Closer Look at Guava

Guavas, with their vibrant green or yellow hue, hail from Mexico, the Caribbean, South America, and Central America. The fruit’s flesh takes on a range of hues, from pink to red, and when ripe, emits a sweet, musky aroma that’s impossible to ignore.

Though it’s challenging to pinpoint guava’s exact origin, given their widespread presence across continents today, we do know that the first guavas arrived in North America during the 19th century, with Florida being one of the initial cultivation sites. Hawaii also played host to guavas at the time, although it wasn’t yet a state.

India, however, stands out as the world’s largest producer of guavas, accounting for an impressive 41% of global production.

From a nutritional standpoint, guavas are a powerhouse, boasting an array of essential vitamins and minerals, including potassium, antioxidants, fiber, and Vitamin C. The telltale signs of ripeness include yielding to gentle pressure and releasing a strong, fruity fragrance. If your guavas prove slightly firmer than expected, simply leave them on the countertop for a couple of days before attempting to test their ripeness again.

Homemade Guava Applesauce FAQs

When you make homemade guava applesauce, one of the first questions that comes up is how long it will stay fresh. The good news is that this sauce can last for a week or even longer when stored in an airtight container in the refrigerator. But its versatility is what really sets it apart. This sauce pairs incredibly well with both sweet and savory foods, making it a great addition to breakfast cereal, ice cream sundaes, smoothies, and even meat dishes like ham, turkey, pork, or chicken. The possibilities are endless!

Guava Applesauce Recipe

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Homemade Guava Applesauce

Bella Bucchiotti’s homemade guava applesauce recipe is a game-changer. This innovative twist on the classic applesauce takes its simplicity to new heights by incorporating the sweet and tangy flavor of guava. The result is an incredibly easy-to-make condiment that will surprise you with its depth of flavor.


To begin, thoroughly clean the apples and guavas. Then, carefully peel, core, and chop the apples into smaller pieces. Next, cut the guavas into tiny fragments. Combine the fruit with water in a large pot, adding cinnamon sticks, vanilla, and sugar for extra flavor. Bring the mixture to a boil, then reduce the heat to medium and let it simmer until the apples become tender and most of the liquid has evaporated. Stir the mixture frequently as it cooks, noting that the fruit will naturally release its own juices during this process. Once the mixture reaches the desired consistency, remove it from the heat and transfer it to a blender. Blend the mixture until smooth, then strain it through a fine-mesh sieve or cheesecloth to remove any remaining guava seeds or peel fragments. Finally, let the fruit puree cool for about an hour before serving.