IT Café Online

Ingredients

1 small yellow ripe, firm, papaya
1 orange, segmented, deseeded and peeled
1 sweet lime segmented, deseeded and peeled
1 chickoo sliced into eight slivers
1 kiwi fruit, peeled, sliced into half rounds
1/2 cup black and/or green small seedless grapes
1 small banana peeled and sliced
1/4 cup canned cherries stoned
2 slices canned pineapples
2 tbsp. syrup of cherries from can
2 tbsp. syrup of pineapple from can
1/4 tsp. chaat masala
1 tsp. sugar powdered
3-4 pinches salt
3-4 pinches pepper powder
1/2 tsp. lemon juice
4 tbsp. water
1/4 packet lemon jelly
1 tsp. sugar
2 scoops vanilla icecream

Method

Slit papaya into 2 vertical halves. Core, peel, and deseed. Make tiny slits throughout the
inside of both halves. Do not make incisions so deep that they make holes in the fruit. Mix
both syrups, salt, pepper, chat masala, sugar.

Sprinkle 1 mixture over each half papaya. Keep in fridge till required. Mix all fruit together,
keeping banana aside.

Add remaining syrup mixture to tossed fruit. Pile fruit mixture into both halves till almost
full.

Return to fridge. Boil water, add sugar and jelly crystals. Mix till fully dissolved. Add to
vanilla icecream,.

Beat to thicken over a tray of icecubes. Pour over fruit in papaya, chill till firmly set.

Before serving decorate with sliced banana slices.

Top with whipped cream (optional) .Serve chilled, but not frozen.