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Let Us Learn How To Make Tutti Fruitti at Home With Papaya Without Color (No Heating/Cooking/Sugar)

 Unless you try out making tutti fruiti at home with raw papaya without color and oven, you won't realize how easy it is to make a batch of healthy candied papaya without heating, cooking, or sugar. Wondering how to make tutti fruitti without cooking or heating when the whole world follows a typical process to prepare candied papaya?


tutti fruitti with honey (no cooking, heating, colors, sugar)





Well, think of all the options available and then decide if it is even possible to do so. Sky is the limit when it comes to food experiments. As a health freak, I want to eat healthy while also cutting down the labor and time involved in meal preparation. Life is all about change and challenges. So when you do not find time to stand before the stovetop to make a batch of tutti fruitti for kids, try out this no heating or cooking method of soaking raw papaya bits in honey. Let the ingredients sit together and enjoy their wedlock. This period is crucial. 

The fruits this golden era will bear will be sweeter, healthier, and effortless. So why not try out honey tutti fruitti recipe today and color it naturally so you can enjoy the fruit of your laborless labor for a long time.

The options are endless.



So I asked my MIL to order small-sized unripe papaya or amrutbhanda from the female veggie vendor , who often delivers vegetables to my in-law's place. My MIL often orders 3-4 papaya from her in one go because amrutbhanda plays a crucial role in Odia cuisine.

While they prepare vegetable stir fry (bhaja santula) and curries (dalma, pani santula, amrutbhanda buta dali tarkari...), I chose a different route altogether.

My order for raw papaya was only meant to experiment with honey tutti fruity without oven.

So let's begin the process of making honey tutti fruitti without color.

Ingredients 

Raw papaya

Honey

Turmeric

Coffee

Beetroot powder

carrot (to make tutti fruitti without papaya)

You need the first two ingredients first. Chop papaya into small pieces. Wash well.

Shift them into a sterilized glass jar.

Throw in one or two cloves (Optional though).

Pour honey into the jar until it covers all of the papaya.

But quickly, some of the most active papaya pieces will rise to the top and want to float.

On the other hand, you want to drown them under honey. So place one or two bay leaves on top. Pour a little more honey into the jar to cover bay leaves. Cover loosely.

Set at room temperature. Open the lid everyday to see how the marriage between raw papaya and honey is going on. Honey will start to loose its thickness and gradually become watery.

That's natural.

Close the lid loose and then again set it at room temperature. We want to keep the process going until we feel papaya are perfect to go into the next step. You just want to pop one honey papaya into your mouth and feel the crunch. If it is still crunchy but you are loving it that way, just like the typical tutti fruitti, you are good to go to the next part.

Let's strain all of this - separating papaya from honey.

Now divide the papaya into 3-4 parts, depending on the number of colors you want to color your papaya with.

I choose 4 options - green but that did not come out well; brown with coffee; yellow with turmeric, and purple pink from beetroot.

Add 1/4 tsp of turmeric to one part and mix with little amount of honey. Keep aside for 2 hours.

Add 1 tsp of beetroot powder to another part. Mix with 1-2 tbsp of the honey that we have strained and papaya. Set aside for 2 hours.

Similarly, add 1/2 tsp of coffee to another part.

If you have spinach powder or puree, you may mix the leftover papaya and honey.

After 2 hours, the candied papaya should have taken on colorful hues.

Now strain and keep the candied papaya to dry. Avoid keeping in sun. Keep at room temperature under the fan. The process might take 2-3 days to dry papaya.

Store in an airtight container in the fridge.

Now if you are wondering what to do with the strained honey, well, I decided to add more papaya as well as chopped carrot to it. This is meant for those who want to make tutti fruitti without raw papaya. Added little more pure honey. Set it aside for  2 days. It was all bubbly in one day. But I decided to keep it for another day for the fruits to soften. Check whether the fruits are perfectly crunchy and sweet. 

This time papaya will take over a mixed color since the honey was infused with different colors from turmeric, coffee, beetroot. I did not add the spinach one to it. 

Carrot tutti fruitti looks beautiful in its orange shade.

Enjoy sugarless homemade tutti fruitti with raw papaya and carrot.

This entire process of making candied tutti fruitti with honey and without heating/cooking has not been shared on the Internet previously. Ravneet Bhalla holds the copyright and anybody trying to follow this process for commercial or video purposes must get my approval first. Any violation of the copyright is liable for punishment.

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