Tutti Frutti | Homemade Tutti Frutti | Homemade Recipes

Colourful and fun, homemade tutti frutti for ice creams and baking
06/07/2018 12:55:35 PM vindhyadesai

Tutti Frutti

As a child I was always fascinated with colourful tutti frutti pieces. I used to like munching on them straight out of the packet. But good tutti frutti is always hard to find as most of them have artificial colours and preservatives. So how about we learn making tutti frutti at home today?
Like with many confectionary items, tutti frutti can be used to make bread, cakes, biscuits and ice cream. It can also be used as topping in many chilled drinks such as mango lassi. I have already posted dil-pasand recipe and used it in thick and delicious mango mastani. Next up however is super delicious eggless tutti frutti ice cream.

Now let’s get to business, tutti frutti is made from raw papaya. Essentially, raw papaya pieces are boiled in sugar syrup very well. They are then coated with colours (preferably organic & natural), then allowed to dry. A word of caution though, raw papaya must not be consumed in large quantities and is recommended to be consumed only if it is suitable for you. Try more homemade recipes from FOI, homemade khoya, homemade eggless ice creams 🙂

Tutti Frutti | Homemade Tutti Frutti | Homemade Recipes
 
Prep time
Cook time
Total time
 
Colourful and fun, homemade tutti frutti for ice creams and baking
Author:
Recipe type: Homemade
Cuisine: Indian
Serves: 1 big bowl
Ingredients
  • 1 medium raw papaya
  • 6 Cups + 2 Cups water
  • 1¼ Cups sugar
  • ¾ Tsp lemon/lime juice
  • 1 Tsp vanilla
  • Few drops of natural food colour (atleast 3 types)
Method
  1. Wash and wipe raw papaya
  2. Peel the skin of papaya, halve it
  3. Scoop the seeds out with a spoon
  4. Chop the papaya into small cubes
  5. Bring 6 Cups of water to a boil
  6. When water starts simmering, carefully add the papaya cubes into it
  7. Keep boiling the papaya pieces till they are partially cooked and appear translucent
  8. Drain the water from the papaya
  9. Put the papaya back into a pan/vessel
  10. Add sugar and pour in 2 cups of water
  11. Turn the flame back on
  12. Mix well until sugar dissolves
  13. Squeeze a few drops of lemon juice, papaya pieces start boiling in sugar syrup
  14. Now add 1 Tsp of good vanilla and give it a stir
  15. Boil further till the syrup reaches 1 string consistency
  16. After most of the sugar syrup has coated the papaya pieces, turn the flame off
  17. If there is excess sugar syrup, drain it and divide papaya pieces into 3 bowls
  18. Into each bowl, add a few drops of natural food colour of your choice
  19. Mix it well till the colour coats papaya pieces
  20. Keep it overnight or up to 24 hours till the colour gets absorbed into papaya pieces
  21. Absorb excess moisture by emptying coloured tutti frutti pieces onto absorbent kitchen paper towels / napkins
  22. Leave it for a few hours
  23. Tutti Frutti is now ready to be used for recipes like Dil Pasand, Mango Mastani or eggless Tutti Frutti ice cream which is coming up next on FOI
Notes
Ensure you have fresh and firm raw papaya

Lemon juice is added to prevent crystallization of sugar syrup. It does not make tutti frutti sour/tart

Do not worry if you don't reach sugar syrup consistency. If the ingredients are measured correctly then just boil till most of the water evaporates
Tutti Frutti Stepwise:
Wash and wipe raw papaya
Peel the skin of papaya, halve it
Scoop the seeds out with a spoon
Chop the papaya into small cubes
Bring 6 Cups of water to a boil
When water starts simmering, carefully add the papaya cubes into it
Keep boiling the papaya pieces till they are partially cooked and appear translucent
Drain the water from the papaya
Put the papaya back into a pan/vessel
Add sugar and pour in 2 cups of water
Turn the flame back on
Mix well until sugar dissolves
Squeeze a few drops of lemon juice, papaya pieces start boiling in sugar syrup
Now add 1 Tsp of good vanilla and give it a stir
Boil further till the syrup reaches 1 string consistency
After most of the sugar syrup has coated the papaya pieces, turn the flame off
If there is excess sugar syrup, drain it and divide papaya pieces into 3 bowls
Into each bowl, add a few drops of natural food colour of your choice
Mix it well till the colour coats papaya pieces
Keep it overnight or up to 24 hours till the colour gets absorbed into papaya pieces
Absorb excess moisture by emptying coloured tutti frutti pieces onto absorbent kitchen paper towels / napkins
 
Leave it for a few hours
Tutti Frutti is now ready to be used for recipes like Dil Pasand, Mango Mastani or eggless Tutti Frutti ice cream which is coming up next on FOI

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