Guava shells, or casquitos de guayaba, are a homemade dessert made with firm guavas that are peeled, hollowed out, and slowly cooked in syrup until tender, glossy, and fragrant. In Colombia, they are enjoyed as a dessert or afternoon treat, often paired with fresh cheese.
The key is choosing guavas that are ripe enough to be aromatic but still firm enough to hold their shape while cooking. A simple syrup flavored with cinnamon enhances the fruit without overpowering it. This style of guava dessert is found across several Latin American cuisines, including Colombia.
Ingredients
- 1 kg firm, partially ripe guavas (8 to 10 medium guavas)
- 500 g granulated sugar (2½ cups)
- 750 ml water (3 cups)
- 5 ml lemon juice (1 teaspoon)
- 1 cinnamon stick, about 8 cm long
- 2 g whole cloves (4 cloves)
Preparation
- Prepare the guavas, wash and carefully peel the guavas, then cut them in half lengthwise. Remove the seeds and center pulp with a small spoon, keeping the shells whole and evenly thick.
- Make the syrup, place the water, sugar, lemon juice, cinnamon stick, and cloves in a wide pot. Cook over medium heat until the sugar dissolves completely and the liquid begins to simmer gently.
- Cook the guava shells, add the guavas to the syrup, reduce the heat, and cook for 35 to 45 minutes. Gently move them occasionally so they cook evenly without breaking apart.
- Thicken the syrup, remove the cinnamon and cloves once the guavas are tender. Continue cooking for another 15 to 20 minutes, until the syrup becomes slightly thick and gives the guavas a glossy coating.
- Cool and serve, let the guava shells cool in the syrup so they absorb more flavor. Serve chilled or at room temperature with some syrup spooned over the top.
Chef’s tips
- Choose guavas of similar size so they cook evenly.
- Do not use overly ripe guavas, since they can fall apart during cooking.
- Keep the heat low after adding the fruit to preserve the shells’ shape.
- Let the dessert cool in the syrup for a deeper flavor.
Traditional variations
Some homemade versions add lemon or orange peel to the syrup. It is also common to serve the guavas with queso campesino, fresh cheese, or cuajada for a classic sweet-and-salty contrast.
How to serve
Serve the guava shells in small dessert bowls or glasses, with some of their syrup. In Colombia, they are especially enjoyable with chilled fresh cheese, which balances the sweetness of the fruit.
Recommended pairings
- Queso campesino
- Fresh farmer cheese
- Cuajada
- Black Colombian coffee
- Butter cookies
A little history
This dessert is traditionally made with firm guavas, often described as partially ripe or “pintonas.” Their firmness allows the fruit to hold its shape in syrup, creating the distinctive appearance that gives casquitos de guayaba their name.
Frequently Asked Questions
Use firm, partially ripe guavas that are aromatic but not soft. They should be greenish-yellow, free from bruises, and similar in size. Fully ripe guavas have excellent flavor, but they can break apart during cooking. Choosing firmer fruit helps the guava shells stay whole and attractive after simmering in syrup.
You can, but traditional casquitos are usually prepared with the seeds and center pulp removed. This creates a more delicate dessert and lets the syrup coat each guava half more evenly. Save the removed pulp to make juice, a smoothie, or a simple guava sauce.
Store them in a clean covered container, fully covered with their syrup, in the refrigerator. They keep well for 5 to 7 days. Serve them cold, or let them stand briefly at room temperature before eating so the guava and spice aromas become more noticeable.
