Dulce de guayaba
arasa (guayaba)
Guava paste or jam, the soul of the Paraguayan pastafrola.
What it is
Ripe guava is cooked with sugar into a firm paste or a thick jam, pink in color and intensely fragrant. It is eaten with cheese, spread on bread or crackers and, above all, used to fill pastafrola: in Paraguay this lattice-topped tart is made with guava, not quince as in Argentina or Uruguay. A very local flavor to take home in a jar.
Ingredients
History
Guava is a regional fruit, and its paste is part of the homemade preserves repertoire; pastafrola, of Italian origin, adapted to the fruit at hand and now accompanies afternoon coffee or sweet mate.
Did you know…?
If you’re offered pastafrola in Paraguay, chances are it’s guava.
When
Afternoon snacks, year-round.
Where
Bakeries, pastry shops, markets and fairs.
Researched and reviewed in September 2026 with 1 sources. A second reviewer checked dates, coordinates and lodging. Hours and prices may change.