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Tutti Frutti is candied raw papaya piece that is usually used in India for making ice creams, cookies, breads etc.,
Ingredients:
Raw Papaya – 3 medium sized
Sugar – 1 cup
Food Colour (Red/Green/Orange) – 1/4 tsp
Calcium Carbonate paste – 3 tsps
Method:
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Peel papaya and remove all the seeds.
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Cut the papaya into small squares.
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Dilute calcium carbonate in 2 cups of water.
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Take the papaya squares in a vessel, add diluted calcium carbonate water.
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Add more water until the papaya squares are covered with water.
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Keep it for 2 days.
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On the third day, drain out all the calcium carbonate water.
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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.
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Take sugar in a wide vessel, add just 2 tbsps of water.
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Let the sugar melt and just when it starts hardening add all the squeezed papaya squares.
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Now the liquid will start oozing out of the papaya squares.
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Add food color.
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Once all the liquid is evaporated turn off the heat and transfer the content on a plate for cooling.
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Once cooled, store it in a air tight container and refrigerate for it to last long.
I love tutti frutti in my ice-cream and cakes. Yum… Very attractive!
Wonderful. I didnt know tutti fruitti could be made at home! Can you please let me know where we can find calcium carbonate paste? Thanks