 "Goiabada" may come in many widely different possible textures, ranging from a thin paste, meant to be eaten with a spoon or spread on bread or cakes, to very hard slabs that can be sliced with a knife only with some difficulty.Canned varieties are usually half-way between those extremes, being easily cut into soft slices.The many different kinds of "goiabada" depend on the type of guava, the proportion of sugar, the amount of water, and the cooking process.