The unique flavor of the tropical guava fruit becomes irresistible when sugar is added and it's cooked down to a paste called goiabada, which is sold in firm blocks. Brazilians eat it with queijo fresco, a mild white cheese. It's always on my family table, from breakfast to dinner. I also love guava paste's savory side: melt it in a pan and add ginger, garlic, and Worcestershire, and it's a great sauce for spareribs. —Claude Troisgros, Olympe, Rio de Janeiro