Chinese Guava Candy Calories and Easy Homemade Recipe

Chinese-style guava candy is a chewy, sweet-tart fruit confection made by cooking guava pulp with sugar and drying it until sliceable. This small-batch recipe uses fresh guava and lemon; its calorie count depends mainly on the fruit’s sweetness and how much sugar remains in the finished candy.

Ingredients

2 lb ripe guavas (900 g), preferably pink or red-fleshed
¼ cup water (60 ml)
1 cup granulated sugar (200 g), plus 2 tablespoons (25 g) for coating, optional
2 tablespoons lemon juice (30 ml)
⅛ teaspoon fine salt (about 0.7 g)
1 teaspoon neutral oil (5 ml), for greasing the pan

Instructions

Prepare the fruit. Rinse the guavas, trim off their ends, and cut them into roughly 1-inch (2.5 cm) pieces. The peel can stay on. Remove any damaged areas, but do not worry about the hard seeds; they will be strained out after cooking. Line an 8-inch (20 cm) square pan with parchment and lightly oil the paper.
Soften the guavas. Put the fruit and water in a medium, heavy-bottomed saucepan. Cover and cook over medium-low heat for 12–15 minutes, stirring once or twice, until the pieces are very soft and collapse easily when pressed with a spoon. If the pan begins to look dry before the fruit softens, add water 1 tablespoon (15 ml) at a time.
Make smooth pulp. Let the cooked fruit cool for about 10 minutes, then press it through a fine-mesh sieve into a bowl using the back of a spoon. Scrape the underside of the sieve to collect the pulp. Discard the seeds and coarse residue. Measure the pulp; you should have about 2 cups (480 ml). If you have a little less, the recipe will still work, though the candy may set sooner.
Cook the pulp with sugar. Return the pulp to the clean saucepan. Stir in the sugar, lemon juice, and salt. Cook uncovered over medium-low heat for 25–35 minutes, stirring frequently and scraping the bottom and corners. As the mixture thickens, reduce the heat and stir continuously to prevent scorching. It is ready when it is glossy, holds a track briefly when a spatula is drawn across the pan, and falls from the spatula in a thick mass rather than a stream. Avoid tasting directly from the hot pan; hot fruit paste can cause burns.
Spread and chill. Carefully transfer the hot paste to the prepared pan. Smooth it into an even layer about ½ inch (1.3 cm) thick. Cool at room temperature for 45 minutes, then cover loosely and refrigerate for at least 5 hours, until firm enough to cut cleanly.
Cut and finish. Lift the slab out by the parchment and cut it into 16 squares with a lightly oiled knife. For a less sticky finish, toss the pieces in the optional coating sugar just before serving. If the candy is too soft to cut, return it to the refrigerator for another 30–60 minutes.

Calories

Estimate about 55–70 calories per square, based on 16 pieces and the ingredients listed, before optional coating sugar. This is an estimate, not a laboratory analysis: guavas vary in size and sweetness, and the amount of pulp left behind in the sieve affects the final yield. The batch contains about 200 g of added sugar, or roughly 12.5 g per piece before accounting for the fruit’s natural sugars. Sugar coating adds a small additional amount to each piece, depending on how much sticks.

For a more accurate estimate, weigh the finished candy and divide the total recipe calories by the number of equal-weight portions. Nutrition databases may list guava candy under several names, and packaged versions can contain different proportions of fruit, sugar, glucose syrup, or other ingredients. Check the package nutrition panel when comparing a particular Chinese-style guava candy.

Tips

Choose ripe fruit. Fragrant guavas that yield slightly to gentle pressure give a fuller fruit flavor. Very firm, underripe guavas may need a few extra minutes of covered cooking and can taste more tart.
Strain thoroughly. Guava seeds are hard and unpleasant in a smooth candy. Press the softened fruit through a fine sieve rather than blending the seeds into the pulp.
Use a wide, heavy pan if available. A wider cooking surface lets moisture evaporate more evenly. Keep the heat moderate and stir often near the end; high heat can scorch the sugar before the paste thickens.
Adjust the set, not just the clock. Fruit moisture varies, so use the thick, spatula-trail test. If the cooked paste remains loose after chilling, return it to the pan and cook it a little longer, then chill again.

Serving Suggestions

Serve the squares at cool room temperature as a small sweet with tea, or arrange them on a dessert plate with fresh guava or other sliced fruit. Their concentrated sweet-tart flavor also pairs well with mild cheeses and plain crackers. For a less sticky platter, keep the pieces chilled until shortly before serving and separate layers with parchment.

Variations

For a more tart candy, reduce the sugar to ¾ cup (150 g); the finished batch may be softer, so cook until the same thick consistency and allow extra chilling time. If fresh guavas are unavailable, use unsweetened guava pulp or purée, ideally without seeds, and begin with 2 cups (480 ml). If it is already sweetened, reduce the added sugar and taste before cooking; commercial purées vary, so the final set may differ.

For a warm spice note, stir in ¼ teaspoon ground cinnamon or a pinch of ground ginger with the sugar. A light dusting of sugar on the cut pieces is optional, not required. Do not substitute a large amount of liquid sweetener for granulated sugar: it adds moisture and can make the candy difficult to set.

Storage and Reheating

Once fully cool, store the candy in an airtight container in the refrigerator for up to 2 weeks, placing parchment between layers to limit sticking. Refrigerate within 2 hours of cooking or serving; do not leave it out overnight. For longer storage, freeze the pieces in a sealed freezer-safe container for up to 2 months and thaw in the refrigerator. This candy is served cool or at room temperature, so it does not need reheating. Let a chilled piece stand for 10–15 minutes if you prefer a softer chew.

Frequently Asked Questions

How many calories are in Chinese guava candy?
For this recipe, estimate about 55–70 calories per square when cut into 16 pieces, without the optional sugar coating. The exact number varies with guava size, pulp yield, and portion size.

Is Chinese guava candy the same as dried guava?
Not necessarily. Chinese-style guava candy commonly refers to a sweet, chewy fruit confection, while dried guava may simply be fruit slices with moisture removed. Recipes and packaged products differ, so check the ingredients if you are looking for a specific texture or sweetness.

Can I make it with frozen guava?
Yes. Thaw the guava first and drain excess liquid, then cook it until soft. If using frozen pulp, start with about 2 cups (480 ml) of unsweetened pulp and cook off enough moisture for the paste to hold a spatula trail.

Why is my guava candy still sticky?
It may need more cooking, more chilling, or both. If it remains soft after several hours in the refrigerator, return it to the saucepan and cook it gently, stirring frequently, until it thickens and leaves a clear track when stirred. Humidity and watery fruit can affect the time.

Can I use less sugar?
Yes, but sugar contributes both sweetness and structure. Reducing it can make the candy more tart and softer; cook to the visual consistency rather than relying on the stated minutes, and expect a shorter or less reliable set.

Do I need a candy thermometer?
No. A thermometer is not required for this small batch. The thick, glossy texture and brief spatula trail are practical indicators that enough moisture has evaporated; use low heat and stir carefully to avoid scorching.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).