Fruits
Substitutes for Guava Paste in gelato
Guava paste (goiabada) is a dense, cooked-down concentrate of guava pulp and sugar, roughly 76% solids of which nearly all is sugar. In gelato it acts as a concentrated fruit-flavor and sweetener base, adding sugars, PAC and PAC-driven softness with negligible fat or protein. If you're out of guava paste or need a different profile, these are the closest functional swaps — ranked by how similar they are on the balancing numbers, with the impact of each swap.
Swap ~1:1, then softer (PAC +9) — adjust to compensate.
Swap ~1:1, then softer (PAC +35) — adjust to compensate.
Swap ~1:1, then firmer (PAC -57), -50% solids — adjust to compensate.
Swap ~1:1, then firmer (PAC -61), -56% solids — adjust to compensate.
Swap ~1:1, then firmer (PAC -62), -57% solids — adjust to compensate.
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