The present invention provides a manufacture method that comprises: (A) removing fruit flesh: removing skin and core of pineapple to obtain pineapple flesh, ripping open durian to obtain seed-containing flesh and removing seeds from the seed-containing flesh to obtain pure durian flesh (B) cutting processing: processing the removed pineapple flesh to form blocks, strips, or flakes (C) cooking and frying processing: processing the block or strip form pineapple flesh with cooking and frying until the juice of the pineapple flesh is almost dried (D) mixing and frying processing: mixing durian flesh at a predetermined ratio with the almost dried pineapple flesh to carry out mixing and frying processing so as to allow the durian flesh to be uniformly mixed with and attached to the pineapple flesh until the juice is almost dried again after the frying so as to form primitive durian/pineapple flesh mud (E) sweetening frying processing: adding sugar and maltose at a predetermined ratio to the primitive durian/pineapple flesh mud to carry out mixing sweetening frying processing to allow sugar and maltose to be uniformly distributed on the primitive durian/pineapple flesh mud and (F) obtaining final product: frying the primitive durian/pineapple flesh mud to which sugar and maltose are added to have the juice dried so as to complete the manufacture of the product of edible filling.本發明的製法包括有:(A)取出果肉:將鳳梨皮及鳳梨心去除後而取得鳳梨果肉,將榴槤剖開後取出含子果肉後再去除含子果肉內的種子而取得一純榴槤果肉:(B)切割加工:將已取出的鳳梨果肉經加工而形成塊狀或絲狀或片狀;(C)熬煮拌炒加工:將呈塊狀或絲狀的鳳梨果肉進行熬煮拌炒加工,直至鳳梨果肉的汁液呈近收乾狀態;(D)混合拌炒加工:將一定比例的榴連果肉加入至已具有收汁狀的鳳梨果肉上,進行混合拌炒加工,而使得榴槤果肉能均勻混合溶入暨附著於鳳梨果肉上,直至拌炒後的液汁呈再次近收乾狀為止,而形成初始狀的榴梨果肉泥;(E)甜味拌炒加工:將糖及麥芽糖依一定比例添加至初始狀的榴梨果肉泥上,再進行混合性甜味拌炒加工,而使得糖及麥芽糖能均勻分佈於初始狀的榴梨果肉泥上;(F)成品:待將已添加糖及麥芽糖的初始狀榴梨果肉泥炒煮至液汁呈收乾狀後,即完成可食用內餡之成品。
