Ingredients
Units
Scale
- Raw Papaya: 1 (500g)
- Granulated Sugar: 400g
- Vanilla Essence: 2-3 drops
- Food Colour: 2-3 drops of each color (I've used Red, Blue, Green and Yellow Gel Colour)*
- Water
Instructions
- Wash Papaya thoroughly and peel Papaya Skin using a peeler.
- Cut Papaya into 4 equal halves.
- Remove Seed and also remove the soft white inner skin from the Papaya.
- [url href="https://kitchenofdebjani.com/wp-content/uploads/2015/12/Making-of-Tutti-Frutti-300x300.jpg"]
[/url] - Now cut Papaya into small cubes.
- Refer to the picture for the size of each Papaya Cube.
- From 500g Papaya I had around 2 Cup full of Papaya Cubes.
- Now take 5 cups of Water in a vessel and start boiling the water in medium flame.
- Add Papaya Cubes.
- Blanch for around 3-5 minutes or till Papaya Cubes turns translucent.
- Switch the flame off and cover the vessel containing papaya and water with a lid and give it a stand for 5 minutes.
- Strain Cooked Papayas from water and discard the water.
- Take Sugar along with 2 cups of water in a vessel.
- Start boiling it in medium flame until sugar dissolves completely.
- Add Cooked Papayas in the Sugar Syrup.
- Cook till the syrup turns into one string consistency and then switch the flame off.
- Add Vanilla essence to the Papaya mix and give it a light mix.
- I've prepared 5 colored Tutti Fruitti.
- Now take 5 small bowls and 2-3 drops of food color in each bowl (Red, Green, Blue, and Orange).
- No color is required for White Tutti Fruitti.
- Now divide cooked Papayas along with Sugar Syrup into the bowls.
- Mix with spoons to coat Papaya Cubes with the color.
- Cover bowls with lid and leave those overnight to help Papaya cubes to absorb color.
- After 6-8 hours strain Candied Papayas from the Sugar Syrup.
- Spread those over wire net and dry those under open air.
- My Tutti Frutti took 1.5 days to dry completely. Completely dried Tutti Frutti won't stick together.
- Store dried Tutti Frutti in an Airtight container for future use.
[/url]- Prep Time: 20 mins
- Cook Time: 20 mins
