A process for producing tuity-fruity from chow-chow (Sechium edule.) was prepared from matured chow-chow vegetables. In this method, peeled chow-chow were sliced into pieces of (10-15) x (10-12) x 5 mm followed by blanching in hot water at 90°C for 5-10 minutes. Blanched chow-chow slices are kept dipped for 1 - 2 hours in a first dip solution, heated to 90-95° C, containing 1.3 - 1.5 litre water + 60- 80 g common sugar + 300-400ml of Prunus nepalensis fruit juice + 200-300ml ginger juice. Chow-chow slices from the fist dip solution are again dipped in the heated second dip solution containing 1.3-1.5 litres water + 140-150g common sugar + 300- 400ml of Prunus nepalensis fruit juice + 200-300ml ginger juice. Chow-chow slices are kept for 2 - 3 hours in the second dip solution while continuously heating to maintain the temperature of the second dip solution at 90 - 95° C. After completion of second stage of heating, chow-chow slices are withdrawn from the second dip solution, placed uniformly in single layer on tray drier and dried at 60° C for 15-30 minutes for surface drying . Prunus nepalensis juice is used as a natural colouring and acidulant effect and fresh ginger (Gingiber officinale) juice is used for flavouring agent. The chow-chow tuity fruity thus prepared had 70-73% total soluble solid (TSS).
