Choose the medium-well ripe papayas, wash them, and peel them with a stainless steel knife. Remove the seeds, cut them into slices by hand or a shredder, and then blanch them in 90°C-100°C water for 3-5 minutes. Afterwards, pick them up and immerse them in cold water for rapid cooling .
Take natural edible pigment with different colors such as red and green, and dissolve these edible pigment in water respectively. Put papaya slices in the dyeing solution, remove and drain the papaya slices after they are colored.
2 pickled with sugar
Mix the melon slices and sucrose well and pickle them in a vat. After the melon shreds seep out water, add sucrose to make the sugar concentration content reach more than 40%. afterwards, continue to soak for 48 hours.