Guava-and-Strawberry Purée, topped with coconut flakes and pomegranate seeds, is next to a fresh local guava. / Photos by Kate McCabe

Guavas are one of our favorite fruits of the season – so fresh and pleasantly sweet, they automatically transport you to a far-off tropical island. Luckily for us, here in subtropical South Florida, the guava fruit grows abundantly during the summer months.

Its flavor profile contains notes of pear and strawberry, so it pairs perfectly with other fruits. The following recipe combines guava and strawberries to make a quick and easy (and oh-so-delicious) purée jam that is perfect for topping almost anything: toast, smoothies, yogurt, ice cream, oatmeal and (our current favorite) Chia-Seed Pudding.

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Guava-and-Strawberry Purée, served over Chia-Seed Pudding, is topped with coconut flakes and fresh pomegranate seeds.

Guava-and-Strawberry Purée


  • 1-1/4 cup chopped, peeled guava (about 2 guavas)
  • 1 cup strawberries (fresh or frozen)
  • 3/4 cup water
  • 1 vanilla bean (seeds only)
  • 1.5 tbsp maple syrup


Peel and chop the guavas into small pieces. In a small saucepan, combine the guava and 3/4 cup water. Cover and bring to a boil.

Once boiling, keep covered, reduce to medium-low heat and allow the mixture to simmer for 20 minutes. Stir regularly. Remove the lid and cook for another 10 minutes.

Empty the mixture, through a fine mesh colander or sieve, into a large bowl. Using the back of a spoon, slowly mash the soft fruit down, allowing the pulp to pass through the mesh and into the bowl.

Spend about five minutes making sure as much pulp passes through until only the seeds remain. Discard the seeds. Place guava mixture off to the side.

In the same saucepan, add the strawberries and cook uncovered on low for about five minutes (until the berries begin to release their juices).

In a high-speed blender or food processor, add the guava purée, strawberries, vanilla and maple syrup. Blend until smooth. Transfer to an airtight container and refrigerate (will keep for up to four days).

Chia-Seed Pudding


  • 1/2 cup chia seeds
  • 2-1/2 cups unsweetened, dairy-free milk of choice
  • 2 tbsp maple syrup

 Combine chia seeds, unsweetened dairy-free milk of choice, and maple syrup. Let the mixture sit at room temperature for 10 to 15 minutes. Stir once again, then store in an airtight container in the refrigerator. Refrigerate until the mixture firms (about one hour). Will keep for up to one week.


Spoon the Chia-Seed Pudding into bowls, then top generously with the Guava-Strawberry Purée. Optional: Top with additional fruit, such as pomegranate seeds; and coconut flakes.

Kate McCabe is a nutritionist, yoga teacher and a wellness-and-food writer based in West Palm Beach. She is a freelance contributor to Florida Food & Farm as well as other publications across the country. Connect with her on