Guava cheese is a lovely and tangy dessert popular in the Caribbean and some parts of South America. The name, however, reflects on no dairy; instead, guava cheese refers to a smooth jellylike treat obtained from guava pulp, sugar, and pectin. It's firm, very sliceable in texture, and has the most beautiful deep pink colour. As such, it presents a simply fantastic as well as tasty dessert. Guava cheese is enjoyed as a snack or dessert or served with crackers and cheese for its exciting taste. Guava cheese was started from ripe guavas. The ripe guavas would be peeled, and the pulp would be extracted as puree. The guava pulp was then simmered with sugar and a little lemon juice to balance the sweetness in the recipe and bring out the fruit's natural tartness. Pectin, commonly included to ensure that the mixture cools to its signature gel-like, firm consistency, has the mixture poured into a mould and allowed to be set for a few hours or overnight, after which it presents as a dense, smooth block of guava cheese. Once set, guava cheese can be cut into small cubes or bars. It is generally appreciated on its own or combined with cheeses like cream cheese or goat cheese, as both match well with the sweet, tangy guava flavour. Some versions of this guava cheese recipe might be enhanced with spices like cinnamon or nutmeg to add flavour and maybe even a hint of vanilla to add that much richer taste.

• 1 kg guava
• 2 tbsp lemon juice
• Sugar

• Start the recipe of guava cheese with 1 kilogram of ripe-but-firm guavas.
• Wash them thoroughly to keep things squeaky clean, then halve or quarter the guavas and scoop out those pesky seeds. Guavas have a lot of seeds, so yes, this part requires patience, but trust the process—smooth, dreamy guava cheese is the reward.
• Once de-seeded, chop the guava flesh into smaller chunks. Guavas tend to be a little fibrous, so to make this dessert silky smooth, toss those chunks into a blender or food processor. Puree the guava until it's thick and velvety. Add a splash of water if you need to, but don't go overboard.
• Pour the puree into a heavy-bottomed pan or wok, because this recipe is all about slow, steady cooking.
• To the guava pulp, add 2 tablespoons of fresh lemon juice.
• Stir it in like a pro, ensuring it's fully incorporated.
• Add around 500 grams of sugar to the pulp.
• Bring the mixture to a boil over medium heat, then reduce to a simmer. From here, it's all about the slow-stir life.
• Keep the mixture moving occasionally to prevent it from sticking, and let it cook down for 45 minutes to an hour (or longer if your guavas were particularly juicy). You're aiming for a thick, jammy consistency. Test it by spooning a little onto a plate—if it holds its shape and doesn't run, you've hit the jackpot.
• Once your guava cheese has reached peak thick-and-jelly status, pour it into a greased or parchment-lined tray.
• A spatula is used to smooth the top, and let it cool at room temperature. Once cooled, pop it in the fridge for a few hours or overnight to firm up.
• When it's set, slice it into cubes or bars, and voilà—your Guava Cheese is ready to dazzle.
• This dessert is sweet, tangy, and luxuriously smooth, with all the tropical vibes you could ask for.