Tutti frutti (food)
|Main ingredients||Candied fruits or fruit flavourings|
|Cookbook: Tutti frutti Media: Tutti frutti|
Tutti frutti (from Italian "all fruits", also hyphenated tutti-frutti) is a colorful confectionary containing various chopped and usually candied fruits, or an artificially created flavouring simulating the combined flavour of many different fruits. It is often used for making a tutti frutti ice cream flavor.
Fruits used for tutti-frutti ice cream include cherries, raisins, and pineapple, often augmented with nuts. In the Netherlands, tutti-frutti (also "tutti frutti," "tuttifrutti") is a compote of dried fruits, served as a dessert or a side dish to a meat course. In Belgium, tutti-frutti is often seen as a dessert. Typically, it contains a combination of raisins, currants, apricots, prunes, dates, and figs.
In India, tutti-frutti refers to candied raw papaya. These are always small cubical pieces often brightly colored. The most common color being red, tutti-frutti are also available in rich green and yellow colors. These are used in various bakery products including cakes, milk-breads, cookies, dilkhush and buns. Tutti-frutti is also used in cold desserts as toppings for the ice-creams and sundaes. They are also used in sweet paans and sangeet[disambiguation needed] (paper-masala).
Tutti frutti ice cream has been served for at least 150 years. For example, it appeared on the bill of fare for an 1860 dinner in England. Recipes for tutti frutti ice cream are included in the 1874 cookbook Common Sense in the Household: A Manual of Practical Housewifery and the 1883 cookbook The Chicago Herald Cooking School. Many restaurant menus circa 1900 in the collection of the New York Public Library also list this variety of ice cream.
Roy Motherhead, who ran an ice cream business in Okolona, Kentucky, from the late 1800s until the late 1950s, is often credited with inventing tutti frutti ice cream. While "tutti frutti" is Italian for "all fruit", stories claim the ice cream's name was derived from its inventor's daughter, who had the nickname "Toodie".[self-published source?]
At least one American cookbook contains a recipe suggesting tutti frutti ice cream was popular in America. The Italian Cookbook  by Marie Gentile, published in New York in 1919, contains a recipe for Tutti Frutti Ice, which uses strawberries, pears, plums, apricots, peaches, cherries, cantaloupe, lemon juice, and powdered sugar. The end of the recipe says, "This is not the tutti frutti ice cream as is known in America". (A PDF of The Italian Cookbook and the Tutti Frutti recipe can be found online at The Historical American Cookbook Project.) A Savannah, Georgia, ice cream parlor, Leopold's, claims to have been serving Tutti Frutti ice cream since the early 20th century.
The term "tutti frutti" was used in other recipes and food names prior to the 1950s: A 1928 cookbook, Seven Hundred Sandwiches by Florence A. Cowles (published in Boston) includes a recipe for a Tutti Frutti Sandwich with a spread made of whipped cream, dates, raisins, figs, walnuts, and sugar. Prior to that, in 1888, one of the first gum flavors to be sold in a vending machine, created by the Adams New York Gum Company, was tutti frutti.
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