This utility model relates to the process of producing Kamias fruit candy following an easy procedure which generally involves air drying 200 grams whole Kamias fruits pricking the dried Kamias fruits putting the Kamias fruits in a clean glass container adding 55 grams brown sugar to the Kamias fruits removing the juice of the Kamias after three days repeating the procedures 3-4 times until the juice will all be extracted from the Kamias fruits air drying the fruits for 3-4 days diluting 55 grams brown sugar with 59 ml water and boiling it until it becomes syrupy adding the dried fruits to the syrup and stirring it until it becomes dry putting the sugar- coated Kamias in a clean container and seal.
