Tutti frutti (food)

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Tutti frutti
Tutti frutti ice cream.jpg
Tutti frutti ice cream
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.[1] In the Netherlands, tutti-frutti (also "tutti frutti," "tuttifrutti") is a compote of dried fruits, served as a dessert[2][3] or a side dish to a meat course.[4][5] In Belgium, tutti-frutti is often seen as a dessert.[6] Typically, it contains a combination of raisins, currants, apricots, prunes, dates, and figs.

In the United States, tutti-frutti can also refer to fruits soaked in brandy or other spirits, or even to fruit fermented in a liquid containing sugar and yeast.[7]

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).[citation needed]

Ice cream[edit]

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.[8] Recipes for tutti frutti ice cream are included in the 1874 cookbook Common Sense in the Household: A Manual of Practical Housewifery[9] and the 1883 cookbook The Chicago Herald Cooking School.[10] Many restaurant menus circa 1900 in the collection of the New York Public Library also list this variety of ice cream.[11]

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".[12][self-published source?]

At least one American cookbook contains a recipe suggesting tutti frutti ice cream was popular in America. The Italian Cookbook [13] 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.[14]

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.[15] 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.[16]


  1. ^ Marshall, Robert T.; H. Douglas Goff; Richard W. Hartel (2003). Ice Cream. Springer. p. 348. ISBN 978-0-306-47700-3. 
  2. ^ Duquesnoy, C. (2002). Toveren met toetjes. Inmerc. p. 38. ISBN 978-90-6611-268-1. 
  3. ^ 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. 
  4. ^ ten Houte de Lange, Clara; Kim MacLean, L. George (trans.) (2007). Dutch cooking today. Inmerc. p. 111. ISBN 978-90-6611-845-4.  Cite uses deprecated parameter |coauthors= (help)
  5. ^ Duijker, H.; Clara ten Houte de Lange (2005). Wijn & Wild. Inmerc. p. 87. ISBN 978-90-6611-514-9.  Cite uses deprecated parameter |coauthors= (help)
  6. ^ Declercq, M. (2012). Koken op z'n Belgisch. Inmerc. p. 86. ISBN 978-90-6611-248-3. 
  7. ^ Emery, Carla (2003). The Encyclopedia of Country Living: An Old Fashioned Recipe Book. Sasquatch. pp. 540–41. ISBN 978-1-57061-377-7. 
  8. ^ "A Festival Commemorative of the Birth of the Immortal 'Bard of Avon'", The Crayon, pp. 173–176, June 1860, retrieved September 9, 2016 
  9. ^ Harland, Marion (1874). "Common Sense in the Household: A Manual of Practical Housewifery". Google Books. Scribner, Armstrong & Co. p. 141. Retrieved September 25, 2016. 
  10. ^ Whitehead, Jessup (1883). "The Chicago Herald Cooking School: a professional cook's book for household use, consisting of a series of menus for every day meals and for private entertainments, with minute instructions for making every article named, originally published in the Chicago Daily Herald". Open Library. Published by author. p. 40. Retrieved September 9, 2016. 
  11. ^ "What's on the menu? Dishes Tutti Frutti Ice Cream". New York Public Library. Retrieved September 8, 2016. 
  12. ^ "Charlotte Ray Motherhead Strause Obituary". The Courier-Journal. January 7, 2010. 
  13. ^ "The Italian Cookbook". Italian Cook Book Co. c. 1919. 
  14. ^ "Local Flavor: Leopold's Ice Cream in Savannah". Changes in Longitude. January 2014. 
  15. ^ "Sandwiches, 1920s style". The Food History Timeline. 
  16. ^ "Thomas Adams - Inventor of the First Modern Chewing Gum". Chewing Gum Facts.