Fruits are selected at optimum stage of ripeness (hard ripe stage), peeled, seed containing pulp is scooped out, made into slices and dipped in sugar syrup (50-70 oBrix) containing citric acid, preservatives and other additives. Dried (moisture 15%) slices are packed in plastic punnets and can be stored at RT for six months to one year (pink fleshed). This technology can be adopted by small scale processor, SHGs and other entrepreneurs as for making 1 kg of dehydrated slices, we require about 7-8 kg of ripe fruits and 2 kg of sugar.