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 confection 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 (paper-masala).
Roy Motherhead, who ran an ice cream business in Okolona, Kentucky 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?]
However, at least one American cookbook contains a recipe suggesting tutti frutti ice cream was popular in America before the 1950s. 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.
- Marshall, Robert T.; H. Douglas Goff; Richard W. Hartel (2003). Ice Cream. Springer. p. 348. ISBN 978-0-306-47700-3.
- Duquesnoy, C. (2002). Toveren met toetjes. Inmerc. p. 38. ISBN 978-90-6611-268-1.
- van Blommestein, Irene; Annelène van Eijndhoven; José van Mil; Paul Somberg; Fon Zwart (2002). Kook ook: het nieuwe kookboek met productinformatie, alle basistechnieken en meer dan 1400 recepten. Inmerc. pp. 251–52. ISBN 978-90-6611-287-2.
- ten Houte de Lange, Clara; Kim MacLean, L. George (trans.) (2007). Dutch cooking today. Inmerc. p. 111. ISBN 978-90-6611-845-4.
- Duijker, H.; Clara ten Houte de Lange (2005). Wijn & Wild. Inmerc. p. 87. ISBN 978-90-6611-514-9.
- Declercq, M. (2012). Koken op z'n Belgisch. Inmerc. p. 86. ISBN 978-90-6611-248-3.
- Emery, Carla (2003). The Encyclopedia of Country Living: An Old Fashioned Recipe Book. Sasquatch. pp. 540–41. ISBN 978-1-57061-377-7.
- "Charlotte Ray Motherhead Strause Obituary". The Courier-Journal. January 7, 2010.
- "The Italian Cookbook". Italian Cook Book Co. c. 1919.
- "Local Flavor: Leopold's Ice Cream in Savannah". Changes in Longitude. January 2014.
- "Sandwiches, 1920s style". The Food History Timeline.
- "Thomas Adams - Inventor of the First Modern Chewing Gum". Chewing Gum Facts.