Chilled guava compote makes the most of guava season, which runs from September through November, and gets its sweetness from sugar rather than honey, so it works for a vegan guest at the table too.

Why guava and not another fruit

Guava ripens exactly during this stretch of the year, and it carries a strong aroma that survives a short simmer and a chill in the fridge. Fruit that's too firm hasn't ripened enough and stays starchy in flavor, so pick guavas that give slightly to a gentle press and already smell sweet at the store.

Peeling the outer skin isn't necessary, since it softens during cooking and adds color to the compote, but if you prefer a smoother texture, peel before cutting.

Made in the morning, served in the evening

The compote needs real chilling time in the fridge, not just a few minutes in the freezer, since the flavors keep infusing into the liquid the colder it gets. Make it in the morning and chill for at least four hours, so by evening it's cold and concentrated.

Serve it in clear glasses so the guava wedges show through the liquid, a light dessert after a heavy holiday meal.

Chilled Guava Compote

A vegan chilled guava compote with cinnamon and lemon, simmered briefly and served cold.

Chilled Guava Compote
Servings: 6 servingsPrep time: 10 minCook time: 15 minTotal time: 4 hr 25 min

Ingredients

  • 6 ripe guavas (cut into wedges)
  • 4 cups / 950 ml water
  • 4 oz / 100 g sugar (about 1/2 cup)
  • 1 cinnamon stick
  • 1 tbsp fresh lemon juice

Instructions

  1. Rinse the guavas and cut each into eight wedges.

  2. Bring the water, sugar, and cinnamon stick to a boil in a pot.

  3. Add the guava wedges and lemon juice, lower the heat, and simmer about 15 minutes until the fruit softens.

  4. Turn off the heat and let it rest in the pot for about 15 minutes.

  5. Transfer to a covered container and refrigerate at least four hours.

  6. Serve cold in glasses, with the cinnamon stick alongside the wedges.

Frequently Asked Questions

Can I make the compote a day ahead?
Yes, it keeps in a sealed container in the fridge up to three days, and the flavor only deepens with time.

What do I do with guavas that are too firm?
Leave them at room temperature for two days before cooking, until they soften slightly.

Can I make this compote with other fruit?
Yes, the same method works for a plum and apple compote. Cooking time depends on the fruit, so check that the pieces are tender but still hold their shape.