Dragon Fruities

Name: Dragon Fruities
Total time: 1200 s
Yield: 10 servings
Cuisine: Indian
Ingredients: 50 g Dragon fruit pulp; 25 g Patika powder (rock sugar powder); 1/4 tsp Dry ginger powder; 1/3 tsp Lemon juice; 1/2 tbs ghee (for greasing plate)

Jyothi Sri Pappu @Nutreatlife

Assam

Some recipes quietly find their way into people’s hearts. Dragon Fruities was created during a recipe trial at the Nutreat Recipe Lab by Supriya Kolli as part of her internship, and what began as a simple fruit candy experiment soon became a favourite among many who tasted it.

These tiny fruit candies surprised us the most with how much they were loved by people above 50 years of age. Many shred that they helped satisfy their sweet cravings in a lighter way and were perfect to carry during travel—small, tangy, and comforting when you need a quick bite of sweetness.

Watching dragon fruit slowly cook with patika sugar is almost meditative. The mixture foams, thickens, and turns glossy before setting into little jewel-like bites. Each piece carries the natural colour of dragon fruit with a gentle warmth from dry ginger and a touch of lemon brightness.

Through small modifications at the Nutreat Recipe Lab, we also worked on improving the shelf stability, allowing these fruit candies to stay good for up to 6 months when stored properly.

Jyothi Sri Pappu @Nutreatlife

Assam

Through small modifications at the Nutreat Recipe Lab, we also worked on improving the shelf stability, allowing these fruit candies to stay good for up to 6 months when stored properly.

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Ingredients

20mins

10 servings

50 gDragon fruit pulp
25 gPatika powder (rock sugar powder)
1/4 tspDry ginger powder
1/3 tspLemon juice
1/2 tbsghee (for greasing plate)

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Steps

20mins

1

Take a thick-bottomed pan and add the dragon fruit pulp.
2

Add the Mishri powder and mix gently.
3

Place the pan on low flame and allow the sugar to dissolve slowly while stirring.
Continue stirring gently. The mixture will start bubbling and foaming.
4

Keep cooking on low flame, stirring continuously.
The mixture will gradually settle and turn into a thick, glossy syrup.
5

To check the stage, drop a small portion of the syrup into cold water.
If it forms a hard ball, the mixture has reached the correct stage.
6

At this stage add:
¼ tsp dry ginger powder
⅓ tsp lemon juice
7

Stir quickly to combine and remove from heat immediately.
8

Grease a steel plate or parchment paper lightly with ghee.
9

Using a spoon, drop small portions of the mixture onto the greased surface.
Let them cool undisturbed for 15–20 minutes until fully set.
10

Once cooled, gently remove and store.

Tips

Storage & Shelf Stability

During trials at the Nutreat Recipe Lab, the following practices helped the candies remain shelf stable for up to 6 months:

Cook the syrup properly to the hard-ball stage, which reduces moisture.

Use lemon juice to prevent sugar crystallisation.

Keep butter paper between layers if stacking.

These small fruit candies stay firm, travel-friendly, and naturally vibrant — a simple sweet that connects fruit, patience, and thoughtful cooking.

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Cooksnaps

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Jyothi Sri Pappu @Nutreatlife

on March 14, 2026 05:28

Assam

My day Job is to run the most ambitious project called "Nutreat" for which am the Founder & CEO along with a Furious Women Team. And after 6 I will be the mom of two energetic boys. I have also been Food strategist, Photo contributor for few best sites like shutterstock, pixabay etc, Recipe contributor for DC, TOI and most importantly a Nomad & Sketch artist.You can always get in touch with me at https://www.nutreatlife.com/pages/jyothi-sri-pappu