Pasta’s Colour Game with multi coloured Tutti Frutti!
Prep time
Cook time
Total time
Serves: 500g
  • Raw Papaya: 1 (500g)
  • Granulated Sugar: 400g
  • Vanilla Essence: 2-3 drops
  • Food Colour: 2-3 drops of each colour (I've used Red, Blue, Green and Yellow Gel Colour)*
  • Water
  1. Wash Papaya thoroughly and peel Papaya Skin using a peeler.
  2. Cut Papaya into 4 equal halves and then remove Seed and also remove soft white inner skin from the Papaya.
  3. Now cut Papaya into small cubes. Refer to the picture for size of each Papaya Cube. From 500g Papaya I had around 2 Cup full of Papaya Cubes.
  4. Now take 5 cups of Water in a vessel and start boiling the water in medium flame and add Papaya Cubes and then blanch for around 3-5 minutes or till Papaya Cubes turns translucent.
  5. Switch the flame off and cover the vessel containing papaya and water with a lid and give it a stand for 5 minutes.
  6. Strain Cooked Papayas from water and discard the water.
  7. Take Sugar along with 2 cups of water in a vessel and start boiling it in medium flame till sugar dissolves completely.
  8. Add Cooked Papayas in the Sugar Syrup and cook till the syrup turns into one string consistency and then switch the flame off.
  9. Add Vanilla essence to the Papaya mix and give it a light mix.
  10. I've prepared 5 coloured Tutti Fruitti.
  11. Now take 5 small bowls and 2-3 drops of food colour in each bowl (Red, Green, Blue and Orange); no colour is required for White Tutti Fruitti viz. Red, Orange, Blue , Green and White.
  12. Now divide cooked Papayas along with Sugar Syrup into the bowls and mix with spoons to coat Papaya Cubes with the colour.
  13. Cover bowls with lid and leave those overnight to help Papaya cubes to absorb colour.
  14. After 6-8 hours strain Candied Papayas from the Sugar Syrup and then spread those over wire net and dry those under open air.
  15. My Tutti Frutti took 1.5 days to dry completely. Completely dried Tutti Frutti won't stick together.
  16. Store dried Tutti Frutti in Airtight container for future use.
Recipe by Debjanir Rannaghar at