Guava Paste with Fresh Cheese (Romeu e Julieta)

Name: Guava Paste with Fresh Cheese (Romeu e Julieta)
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: Brazil
Ingredients: 2 lb (900 g) ripe guavas, or 2 1/2 cups (600 ml) guava pulp; 1/4 cup (60 ml) water; 3 cups (600 g) granulated sugar; 1 pinch of salt; 1 lb (450 g) queijo minas frescal or queijo de coalho, cut into 1/4-inch (6 mm) slices (or queso fresco, queso blanco or paneer)

Romeu e Julieta Say it: ho-MAY-oo ee zhoo-lee-EH-tah

By the Passport Plate editors. Published November 8, 2026.

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Romeu e Julieta — "Romeo and Juliet" — is Brazil's most beloved everyday dessert: slabs of deep-red guava paste (goiabada) eaten with fresh, slightly salty white cheese. The sweet-tart fruit and milky cheese melt together into a pairing that tastes like far more than its two parts. It shows up at breakfast, as a quick afternoon snack with coffee, and on the dessert table at parties and holidays, in every region of the country.

Guava Paste with Fresh Cheese (Romeu e Julieta)

Romeu e Julieta

Pronounced ho-MAY-oo ee zhoo-lee-EH-tah

Serves: 4
Prep: 20 min
Cook: 1 hr 15 min
Total: 1 hr 35 min
Level: Medium

Also nut-free and egg-free.

Allergens: contains milk. Check labels on packaged ingredients.

Ingredients

4 servings

Guava paste (goiabada)

2 lb (900 g)900 g (2 lb) ripe guavas, or 2 1/2 cups (600 ml) guava pulp
1/4 cup (60 ml)60 ml (1/4 cup) water
3 cups (600 g)600 g (3 cups) granulated sugar
1 pinch of salt

To serve

1 lb (450 g)450 g (1 lb) queijo minas frescal or queijo de coalho, cut into 1/4-inch (6 mm) slices (or queso fresco, queso blanco or paneer)

Method

Wash the guavas, cut them in half and put them in a saucepan with the water. Cover and simmer over medium-low heat for 15-20 minutes, until the fruit is soft and collapsing.
Blend the guavas (including the skins) until smooth, then push the purée through a fine sieve to remove the hard seeds. You should end up with about 2 1/2 cups (600 ml) of pulp.
Return the pulp to a heavy-bottomed saucepan, add the sugar and salt, and stir over medium heat until the sugar has completely dissolved and the mixture comes to a lively simmer.
Lower the heat and cook for 45-60 minutes, stirring often and then almost constantly at the end, until the paste is deep glossy red, thick enough to hold a spoon upright, and pulls cleanly away from the bottom of the pan.
Pour the hot paste into a lightly wetted 8 x 4-inch (20 x 10 cm) dish or a small loaf pan and smooth the top. Let it set at room temperature for at least 4 hours, or overnight, until firm.
Turn the goiabada out onto a board and cut it into 1/2-inch (1.5 cm) squares or thin slabs.
Arrange the goiabada and the cheese slices overlapping on a plate, or stack one slice of each, and serve at room temperature.

Regional variant: Romeu e Julieta de colher (layered spoon dessert)

Beat 1 cup (240 g) of requeijão or full-fat cream cheese with 1/2 cup (120 ml) cold heavy cream and 2 tbsp sugar until smooth and spoonable. Layer it in glasses with warm diced goiabada (about 1 cup / 250 g, softened with 2 tbsp water in a small pan), finishing with goiabada, and chill for 30 minutes before serving.

Cook's notes

Stir with a wooden spoon and scrape the corners of the pan — goiabada scorches quickly once it thickens.
To test the set, drop a little paste onto a cold saucer; if it holds its shape and doesn't run, it is ready.
Warm the knife in hot water between cuts for clean, sharp squares.

Serve with

Strong sweet coffee, a glass of cold milk, or a small glass of cachaça.

Make ahead and storage

The goiabada keeps for weeks wrapped in the refrigerator; bring to room temperature before slicing. Slice the cheese just before serving.

Guava Paste with Fresh Cheese (Romeu e Julieta)