Kadamb fruit (Neolamarckia cadamba) is an underutilized tropical fruit belonging to the family of Rubiaceae and has traditional therapeutic and functional properties including its tree leaves, flowers, roots, and bark. The post-harvest minimal processing for removal of peel and seed to get edible pulp of the fruit is done manually which is laborious, time-consuming, cause injury to the person, and may cause contamination. The operations for peeling, pulping, and seed removal are designed as a continuous automated machine for optimum utilization of the kadamb fruits and to reduce these traditional process problems. Hence, the physical, and textural properties of the fruit have been investigated for the design of the machine. The average principal dimensions of the fruit are 5.07cm longest dimensional, 4.90 cm intermediate dimension, and 4.73cm short dimension whereas the shape of the fruit is considered to be spherical as it has 0.97 sphericity value. The pulp is utilized for eating or development of value-added products, and the inedible part of the fruit i.e. peel and seed is used as waste and creates many microorganisms, and chemical compounds and evolves greenhouse gases. The fruit comprising functional groups like antioxidants, polyphenols, and anti-fungal compounds can be used in other foods to increase their nutritional value. The propped machine was designed (CATIA V5 software) and developed which will be economically and commercially feasible for farmers, and small and medium-scale industries. Also, fiber and calcium-rich pasta were developed using raw kadamb fruit powder and candy was developed from ripe fruit using vacuum impregnation and osmotic dehydration.