Cascos de Guayaba

Guava Halves in Syrup


Preparation info

  • Difficulty


  • 6 to 8


Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Casquitos de Guayaba originated in my grandmother’s home department of Tolima. They are a delicious way to fill your house with the most satisfying sweet and delicious aroma in the world. Fresh guavas have a great fragrance that is extracted and dispersed when cooked slowly for long periods of time. Guavas are either pear-shaped or apple-shapped. Use the pear-shaped ones that run about two inches long by one wide and are very deep orange-pink color. The apple-shaped variety is very hard and has a white colored pulp inside. Fresh guavas are sometimes available in the southern states closest to the Mexican peninsula; also look for them in specialty supermarkets. Frozen guavas can only be used for juice as they soften and get mushy when thawed.


  • 2 pounds fresh guavas
  • 3 cups sugar


  1. Peel the guavas, cut in half and remove the seeds with a spoon.
  2. In a medium, heavy pot place the sugar and 4 cups of water. Bring to a boil and cook covered over medium heat for 5 to 7 minutes.
  3. Add the guavas and simmer covered for 20 minutes.
  4. Remove the cover, decrease the heat to medium-low and cook for 1½ hours more.
  5. Cool and keep refrigerated.
  6. Serve cold alone or with white farmer’s cheese* or ice cream.