Guava Purée Vs. Guava Nectar

Baking By Mgrissman Updated 1 day ago by -K8memphis

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Mgrissman Posted 2 Jul 2020 , 1:59am
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I’m baking a cake for a friend for her birthday and the recipe calls for guava purée but I cannot find any that I can purchase within the next 24-48 hours. I did however find guava nectar. What’s the difference and will guava nectar bake well in a cake? Help

42 replies
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SandraSmiley Posted 2 Jul 2020 , 3:06am
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Honestly, I've never seen either one, but I know nectar refers to a liquid and puree is like smashed fruit.  The flavor would probably be much the same, but you would probably need to add a little less of the nectar than the puree.  This is pure guesswork, based upon my baking knowledge, so no hard science here.  Perhaps someone else will have experience with both.

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SandraSmiley Posted 2 Jul 2020 , 3:08am
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If you are unable to reply to this post, just start a new one and refer back to this one.  It seems that new members are unable to comment in a forum topic for about 30 days.  We are all aware and will understand.

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kakeladi Posted 2 Jul 2020 , 4:08am
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I think the difference in taste would be just the opposite—nectar will not have near as strong a taste as purée.  Does the recipe call for a liquid like milk or water?  You could use the nectar instead.  

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kakeladi Posted 2 Jul 2020 , 4:11am
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I’ve often had apricot nectar—that’s what I base my thoughts above on 

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SandraSmiley Posted 2 Jul 2020 , 1:07pm
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Apricot nectar for me too, kakeladi, good, ole, apricot nectar cake!

I wasn't referring to flavor when saying perhaps us less nectar than puree, but the consistency of the batter.  When I substitute strawberry puree for the liquid in cakes, it requires more of the puree than it does the liquid.  For instance, the recipes calls for one cup of water, when substituting strawberry puree, I use about one and one half cup to achieve the same consistency.

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ReginaCoeliB Posted 2 Jul 2020 , 6:30pm
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Nectar has diluted pulp and sugar. Puree is just pureed fruit, no sugar, no water. In the case of guava, nothing like puree. If you are using nectar, try to decrease the amount of liquid and sugar in your recipe. Ultimately, the flavor is going to be milder, but is better than no guava at all!

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kakeladi Posted 2 Jul 2020 , 8:19pm
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This is probably one dumb ? But could onenot purée guava I  a food processor?  

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SandraSmiley Posted 2 Jul 2020 , 9:57pm
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I see no reason why not, kakeladi, if you could find it.  I've never seen one.

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ReginaCoeliB Posted 2 Jul 2020 , 10:42pm
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I think most Americans have never seen a guava, that is a very tropical fruit, like sour sop or passion fruit. I have seen it many times in my local Walmart... and I live in a little town in KS. But I grew up surrounded by guavas, plantains and papayas. I know how to recognize a good one, when they are ready to eat and how to get the thousand annoying seed out. If you can find the fruit, it must be fragrant, soft (bu not mushy) to the touch. Wash it well and pop it in the microwave until the fruit is well cooked. Finally, puree with a hand mixer and strain the seeds. You can use the puree for jam, juices, etc. The puree does have a grainy texture and it is not sweet at all.

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kakeladi Posted 2 Jul 2020 , 11:44pm
post #11 of 43

Thank you for that info .  I had no idea what all was involved in using it.  

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kakeladi Posted 2 Jul 2020 , 11:45pm
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Thank you for that info .  I had no idea what all was involved in using it.  

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SandraSmiley Posted 3 Jul 2020 , 12:51am
post #13 of 43

Me either!  I guess I'll stick to peaches, strawberries and such, lol.

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Baker Beach Posted 24 Jul 2020 , 1:49am
post #14 of 43

I realize this is too late to be of help, but maybe if it ever comes up again... I use Goya Guava Puree— for my Guava cake. There are other frozen brands as well, but that’s the one I usually see inmost grocery stores. You need to strain it and cook it down (microwaving keeps the flavor clearer than a a pan) so it’s not really watery. Makes a really good cake!!!

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-K8memphis Posted 24 Jul 2020 , 1:01pm
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just a random thought for you -- cook down lots of the nectar for a more similar ingredient -- i would probably add a tart apple to give it some body

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ReginaCoeliB Posted 24 Jul 2020 , 1:32pm
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No -K8memphis, nectar does not work it has waaay tooo much sugar. Guavas are very tart, it takes a lot of sugar  to make them palatable. The best thing to do is to find puree (which is great since is processed fruit without sugar) or diy. If you happen to have a Hispanic store nearby, fresh guavas and frozen puree are easy to find. Otherwise, I'll totally discourage you to use nectar.

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-K8memphis Posted 25 Jul 2020 , 6:57pm
post #17 of 43

gotcha -- just a random thought for a potential emergency like op described -- i'd rather adjust the sugar than adjust all the liquids --

i just scrolled up -- hey, that was your suggestion up there to use nectar and adjust sugar and liquids -- all i said was cook it down first increasing the flavor making it thicker --  remove the water -- maybe maybe not but it was an emergency -- she said she couldn't find puree --

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ReginaCoeliB Posted 25 Jul 2020 , 8:41pm
post #18 of 43

Oh Memph, I'm getting old and worn... You are right! It is just that the flavor will be vanished... a real shame guavas are soooo flavorful! We are back to square one then! Any interesting books lately Memph?

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SandraSmiley Posted 25 Jul 2020 , 10:27pm
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I am reading John Irving's A Window for One Year and loving it.  His subjects are always so unusual, reminds me a little bit of John Stienbach, my favorite.

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Baker Beach Posted 25 Jul 2020 , 10:33pm
post #20 of 43

Not to beat a dead horse-- but the frozen Guava puree works pretty darn good! Hahahahaha!!! OK, we can stop now.

I'm re-reading Sue Grafton's Alphabet Series-- it's entertaining, makes me wish I lived on a coast and is not overly dark or "heavy' reading. Just what I am needing right now!!

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ReginaCoeliB Posted 26 Jul 2020 , 2:28am
post #21 of 43

Going back to the guava thing. Nothing like a real guava (personally I like pink guavas better.) All this mess is because we are trying to decide what to do if you cannot find neither puree nor fresh fruit...Do you have options?...Have your life come to a sad end because you cannot find guavas? No, there is light and nectar at the end of the tunnel, but the path is treacherous!

Oh, I'm reading Spelling for 4th graders, A book report on "The Little War of Sergeant Donkey", adding and subtracting fractions and figuring out how to teach a rascal that straight lines is not equal to crooked sticks. Yes...I'm homeschooling!!! Aaaaarghhh!

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SandraSmiley Posted 26 Jul 2020 , 3:49am
post #22 of 43

Reggis, you really are hilarious!

Baker Beach, I love Sue Grafton's Kenzy books.  About time I start all over with them.

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kakeladi Posted 26 Jul 2020 , 4:37am
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I’ve been wondering about book reading .... I’m In 3 part series “acts of faith” by Davis Bunn & janette oke  just finishing book 2  

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Baker Beach Posted 26 Jul 2020 , 1:42pm
post #24 of 43

ReginaCoeliB -- TOTALLY agree on the fresh guavas (and the pink!). I just can't be sure the ones I find in my grocery are consistently fresh or ripe or whatever guavas need to be, so the frozen is my best bet. I'm also in Kansas :) -- northeastern, just over the Missouri state line. 

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ReginaCoeliB Posted 26 Jul 2020 , 2:26pm
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Hey Baker Beach I'm just across the Missouri River, in Atchison.... Probably we have been doing groceries in the same Walmart... and you are probably the one getting all the guavas in the store! ;)

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Baker Beach Posted 27 Jul 2020 , 1:29pm
post #26 of 43

ReginaCoeliB--Wow -- small world!! I'm farther south of you in Mission, Kansas, so not me taking the guavas (besides, I use frozen hahahahaha!)! Years ago, I had college friends from Atchison-- such a beautiful area. Very nice to meet you!!

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-K8memphis Posted 28 Jul 2020 , 1:02am
post #27 of 43

i've been reading voraciously but nothing worth mentioning exactly -- read some catherine ryan hyde that were real good --

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-K8memphis Posted 28 Jul 2020 , 1:05am
post #28 of 43

and regggiekins, we may both be old and worn although i'm not home schooling a house full (thank you, Jesus) and you're not pushing 70 hahahahahaha blush

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ReginaCoeliB Posted 28 Jul 2020 , 1:17am
post #29 of 43

Memph, are you re baptizing me reggiekins?.. or was that just a typo? By the way, we should switch places for a day to see hot it goes... it will be funny!

And Baker Beach, it was a real relief to know that there is no competition to my baking skill in this town ;), and also that you are not the one getting the lovely guavas... I used to go to Mission Woods twice a moth for church gatherings... I don't drive to KC anymore... good for you, you have tons of Hispanic groceries nearby.

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SandraSmiley Posted 28 Jul 2020 , 2:09am
post #30 of 43

Aww shut up, you bunch of babies, lol!  I am the old lady here, so I get to be grouchy.  Reggiekins is perfect!

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