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Three guava shells in syrup on a plate with cheese on the side, and more guavas in a jar in the background.
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Cascos de Guayaba (Candied Guava Shells in Syrup)

These candied guava shells in syrup are a traditional Latin American sweet treat that are prepared with ripe guavas cooked in a syrup of sugar and spices.
Course Dessert, Sweets
Cuisine Caribbean, Colombian, Cuban, Latin American, Panama, Puerto Rican, South American, Venezuelan
Keyword Candied, Cascos, Casquitos, Dulce, Fruit, Guava, Guayaba, Syrup
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 12 guava shells

Ingredients

  • 7 firm but ripe guavas, with light yellow green skin
  • 5 cups water
  • 2 cups sugar
  • 2 tablespoons lemon or lime juice
  • 2 cloves
  • 1 cinnamon stick
  • 3 allspice peppers

To serve:

  • Queso fresco or cream cheese

Instructions

  • The most important step in this recipe is preparing the guavas. It's best to use guavas that are similar in size and shape. Try to avoid fruits that have dents or marks on the peels.
  • Wash the guavas and peel them carefully with a potato peeler. Just remove the thinner outer layer of the peel.
    Guavas being peeled on a wooden cutting board.
  • Cut the peeled guavas in half lengthwise.
  • Use a small spoon or teaspoon to scoop out all the guava seeds from each shell. Be very careful not to pierce the skin, and at the same time, ensure that all the skins are the same thickness. Don't discard the guava seed pulp; you can save it to make juice or jam.
  • Put the water, the sugar, lime juice, cinnamon stick, cloves, and allspice peppers in a large pot. Bring it to a simmer over low heat and let the sugar dissolve.
  • Arrange all the guava shells neatly inside the large pot.
  • Turn the stove to medium-low heat. Cook partially covered for approximately 45 minutes. Then, uncover and continue cooking for another 60 minutes, over low heat, until the syrup thickens and the guava shells turn bright pink/pale red.
  • Turn off the stove and let them rest. Remove the spices (cinnamon, cloves, and guava pepper) and discard them. Store the cooled down guava shells and syrup in a jar.
    Candied guava shells in a jar with syrup
  • Serve this guava dessert with a slice of cheese or with cream cheese.
    Overhead shot of cascos de guayaba or guava shells on a plate served with cheese.

Notes

  • To keep the guava shells from breaking apart during the cooking process it is very important to avoid stirring the pot. The shells are very fragile and will break if stirred.
  • We used guavas that have pink flesh, if you can only find guavas with a white/yellow flesh they will also work fine but will not have that bright pink color.