Tutti Frutti

Peel papaya and remove all the seeds.

Cut the papaya into small squares.

Dilute calcium carbonate in 2 cups of water.

Take the papaya squares in a vessel, add diluted calcium carbonate water.

Add more water until the papaya squares are covered with water.

Keep it for 2 days.

On the third day, drain out all the calcium carbonate water.

Squeeze the papaya squares little by little (either with your palm or place little quantity in a thin cotton cloth and then squeeze) to remove all the water content. This could be quite a tedious job.

Take sugar in a wide vessel, add just 2 tbsps of water.

Let the sugar melt and just when it starts hardening add all the squeezed papaya squares.

Now the liquid will start oozing out of the papaya squares.

Add food color.

Keep stirring the papaya squares in sugar until all the liquid is evaporated.     

Once all the liquid is evaporated turn off the heat and transfer the content on a plate for cooling.

Once cooled, store it in a air tight container and refrigerate for it to last long.