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 ice-cream

Method:

1. Slit papaya into 2 vertical halves.
2. Core, peel, and deseed.
3. Make tiny slits throughout the inside of both halves.
4. Do not make incisions so deep that they make holes in the fruit.
5. Mix both syrups, salt, pepper, chat masala, sugar,
6. Sprinkle 1 mixture over each half papaya.
7. Keep in fridge till required.
8. Mix all fruit together, keeping banana aside.
9. Add remaining syrup mixture to tossed fruit.
10. Pile fruit mixture into both halves till almost full.
11. Return to fridge.
12. Boil water, add sugar and jelly crystals.
13. Mix till fully dissolved.
14. Add to vanilla icecream. Beat to thicken over a tray of ice cubes.
15. Pour over fruit in papaya and chill till firmly set.
16. Before serving decorate with sliced banana slices.
17. Top with whipped cream (optional)
18. Serve chilled, but not frozen.

Recipe courtesy of Sify Bawarchi