Peel the raw papaya, remove the seeds and then cut them into small cubes.

In a large pan add water and bring it to a boil. Now add the chopped papaya and let them boil for 5 minutes. The papaya will become translucent it colour. Sieve the papaya and drain the excess water and keep it aside.

In the same pan add water and sugar. Once the sugar melts completely add the blanched papayas. Cover the pan with a lid and cook for at least 20 minutes on medium flame while stirring it occasionally. Let the sugar syrup reach 1 string consistency and then add vanilla essence and mix.

Now take 3 bowls and equally divide the papaya and sugar syrup into 3 parts. Add the food colour in each bowls and mix well. Now let them rest for 24 hours. The papaya will absorb all the colour and sugar syrup.

Drain off the excess sugar syrup and remove the tutti frutti into a kitchen towel and let it dry for at least 5-6 hours or till it dries completely. Store the tutti frutti in an airtight container in the refrigerator for upto 45 days.

Now our very yummy Raw Papaya Tutti Frutti is ready for serve.