 | This article includes alist of references,related reading, orexternal links,but its sources remain unclear because it lacksinline citations. Please helpimprove this article byintroducing more precise citations.(September 2023) (Learn how and when to remove this message) |
 Commercially produced goiabada | |
| Alternative names | Guava paste, guava cheese |
|---|---|
| Type | Jam |
| Place of origin | Brazil |
| Region or state | Americas,Goa (India) |
| Main ingredients | Guava,sugar,water |
 |
| Part of a series on |
| Brazilian cuisine |
|---|
| Types of food |
| See also |
Goiabada ([goja'badɐ]; fromPortuguese goiaba,guava) is aconserve made of redguavas andsugar, commonly found throughout thePortuguese-speaking countries of the world. It dates back to the colonial times ofBrazil, where guavas were used as a substitute for thequinces used to makequince cheese. 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.
Very similar togoiabada is the closely relatedColombianbocadillo, also made from guava but with more sugar.
It is known asguava paste orguava cheese throughout the English-speaking Americas, especially theCaribbean, anddulce de guayaba,barra de guayaba,pasta de guayaba,bocadillo orguayabate in Spanish-speaking Americas. It is commercially available, most often packaged in flat metal cans, or as long rectangular blocks inchipboard boxes.
It is calledperad inGoa (India), a former Portuguese colony. It is typically prepared seasonally after the guava harvest and cut into diamond-shaped pieces. Perad is an important component of the Christmaskuswar platter, symbolising festive hospitality and collective household labour. The dish reflects Portuguese culinary influence and is usually made in small batches at home rather than mass-produced.[1]
In Brazil,goiabada is often eaten withMinas cheese in a dessert known asRomeu e Julieta. It is also popular spread on toast at breakfast.
InPortugal, it is used as the filling of the popularbolo de rosas (rose cake) in which a layer of pastry is covered withgoiabada, then rolled and cut into pieces that resemble roses. This same cake is calledrocambole in Brazil, and also uses a layer of pastry covered withgoiabada, then rolled and served, as aSwiss roll. Another popular dessert is thebolo 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 ofgoiabada depend on the type of guava, the proportion of sugar, the amount of water, and the cooking process.
