Skip to main content

Sweet, Salty, and Spicy Guava (Bayabas)

I am a chef who loves to cook, write recipes, and grow my own ingredients.

Bayabas is the Tagalog word for guava.

Bayabas is the Tagalog word for guava.

Guava, known as bayabas in Tagalog, is a popular fruit in tropical countries such as the Philippines. This fruit can be eaten raw, cooked, or preserved. In this recipe, I have prepared a simple version of a tasty preserved guava snack.


  • 20 golf-ball-size guavas, quartered
  • 1 tablespoon salt
  • 1 tablespoon brown sugar
  • 2 siling labuyo (small red chili peppers), chopped


  • measuring spoon
  • chopping board
  • knife
  • tub or plastic jar (for storage)


  1. Wash all guava fruits with water to remove any impurities.
  2. Slice each guava into quarters and place all of the fruit inside a tub or a jar.
  3. Add 1 tablespoon of salt, 1 tablespoon of sugar, and 2 chopped siling labuyo.
  4. Cover the tub or jar with its lid and shake it well to blend all of the ingredients.
  5. Refrigerate for at least 2 hours before serving. Enjoy!

Tips and Techniques

  • Adjust the number of chopped chilis to make it more or less spicy.
  • This dish is best served cold to highlight its flavor.
  • You can replace the brown sugar with any other type of sugar, such as muscovado or white sugar.

More Pickled Fruit Recipes

© 2022 Travel Chef