A process for preparation of Jaisalmeri Preserve and candy from fruit of Toosh (citrullus colocynthis) comprising, i) Bitterness removal by a) soaking seadless pieces of fruit pulp with 2% lime and 0.5% sodium sulphite alternatively b) water washing for 6 days c) air drying at room temperature overnight to remove excess moisture, ii) Sweetening process a) by spreading weighed sugar crystal followed by a layer of fruit pulp for a day, b) concentrating the sugar solution by boiling for 10 minutes, c) adding citric acid @ 2.5g/l followed by straining through muslin cloth, d) adding this solution on fruit pieces and keeping at room temperature for 2 days, e) repeating the same procedure till the concentration of sugar solution reached to 60-80%, f) adding sodium benzoate @ 750ppn as preservative, y) dipping the pieces of preserve in sugar syrap of about 80 percent concentration for 12 hours for preparation of candy, h) repeating the same procedure for two days to get dry crystallized pieces of the final product.
