Makes 500g
fresh fruits (pineapple, kiwi, chikoo, apple, pear, papaya, orange) 1 each
sugar 2 cups
water 1 cup
caster sugar 1 cup
Thinly slice the fruit, approximately 1/2cm thickness (the thinner the better) or cut them in any design as long as the slices are quite thin.
Put the sugar and water in a saucepan and heat it until the sugar melts. Once the sugar has melted, put the fruit slices in it and simmer for 30 minutes.
Remove the fruit slices carefully with a fork, so that the excess sugar syrup drains off. Place them in one layer on a baking tray. Place the tray in a preheated oven at 100°C for 30 minutes.
Remove from the oven and let them cool for 3-4 minutes. If cooled for a longer duration, there are chances the fruit slices might stick to the tray and could be difficult to remove.
Roll each fruit slice in caster sugar until nicely coated on all sides.
Transfer the fruits to a clean tray and let them dry at room temperature overnight. For better results, dry them
for 2-3 days.
Store them in an airtight container. They last easily for 3-4 weeks. In case the fruit slices seem sticky after a couple of weeks, just roll them again in caster sugar.