Goiabada (; from ''Portuguese'' goiaba,

guava Guava ( ), also known as the 'guava-pear', is a common tropical fruit cultivated in many tropical and subtropical regions. The common guava '' Psidium guajava'' (lemon guava, apple guava) is a small tree in the myrtle family (Myrtaceae), nativ ...

) is a conserve made of red

s and

sugar Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose Glucose is a sugar with the Chemical formula#Molecular formula, molecul ...

, commonly found throughout the Portuguese-speaking countries of the world. It dates back to the colonial times of

Brazil Brazil, officially the Federative Republic of Brazil, is the largest country in South America. It is the world's List of countries and dependencies by area, fifth-largest country by area and the List of countries and dependencies by population ...

, where guavas were used as a substitute for the

quince The quince (; ''Cydonia oblonga'') is the sole member of the genus ''Cydonia'' in the Malinae subtribe (which contains apples, pears, and other fruits) of the Rosaceae family. It is a deciduous tree that bears hard, aromatic bright golden-yel ...

s used to make

quince cheese Quince cheese (also known as quince paste) is a sweet and tart, thick jelly made of the pulp of the quince fruit. It is a common confection in several countries. In the Iberian Peninsula, this traditionally Mediterranean food is called ''ate' ...

. It required an abundance of sugar and slave labor for its production as it was made in large batches within cauldrons cooking over a slow fire. In rural areas of Brazil, it is still commonly made at home for family use or sale.

Variations

Very similar to ''goiabada'' is the closely related Colombian '' bocadillo'', also made from guava but with more sugar. It is known as guava paste or guava cheese throughout the English-speaking Americas, especially the

Caribbean The Caribbean ( , ; ; ; ) is a region in the middle of the Americas centered around the Caribbean Sea in the Atlantic Ocean, North Atlantic Ocean, mostly overlapping with the West Indies. Bordered by North America to the north, Central America ...

, and ''dulce de guayaba'', ''barra de guayaba'', ''pasta de guayaba'', ''bocadillo'' or ''guayabate'' in Spanish-speaking Americas. It is commercially available, most often packaged in flat metal cans, or as long rectangular blocks in chipboard boxes. It is called ''perad'' in Goa (India), a former Portuguese colony. In Brazil, ''goiabada'' is often eaten with

Minas cheese Minas cheese ( or , , literally "cheese from Minas") is a type of cheese that has been traditionally produced in the Brazilian States of Brazil, state of Minas Gerais. It comes in three varieties, named (fresh), (half-aged) and (aged). A fo ...

in a dessert known as

Romeu e Julieta (; ) is a traditional Brazilian dessert made of cheese and goiabada. While the most simplistic form of this dessert consists of goiabada over a slice of cheese, desserts and foods can be prepared into versions of themselves by incorporating g ...

. It is also popular spread on toast at breakfast. In

Portugal Portugal, officially the Portuguese Republic, is a country on the Iberian Peninsula in Southwestern Europe. Featuring Cabo da Roca, the westernmost point in continental Europe, Portugal borders Spain to its north and east, with which it share ...

, it is used as the filling of the popular ''bolo de rosas'' (rose cake) in which a layer of pastry is covered with ''goiabada'', then rolled and cut into pieces that resemble roses. This same cake is called ''rocambole'' in Brazil, and also uses a layer of pastry covered with ''goiabada'', then rolled and served, as a

Swiss roll A Swiss roll, jelly roll (United States), roll cake, cream roll, roulade, Swiss log or swiss cake is a type of rolled sponge cake filled with whipped cream, jam, icing, or any type of filling. The origins of the term are unclear; in spite of ...

. Another popular dessert is the bolo de rolo. ''Goiabada'' may come in many widely different possible textures, ranging from a thin paste, meant to be eaten with a spoon or spread on bread or cakes, to very hard slabs that can be sliced with a knife only with some difficulty. Canned varieties are usually half-way between those extremes, being easily cut into soft slices. The many different kinds of ''goiabada'' depend on the type of guava, the proportion of sugar, the amount of water, and the cooking process.

References

* ''Tropical and Subtropical Fruits: Postharvest Physiology, Processing and Packaging.'' Muhammad Siddiq. ed. John Wiley & Sons, Aug 7, 2012 Brazilian desserts Food paste Guava dishes

Variations

See also

References