Tutti Frutti Recipes

TUTTI FRUTTI RECIPE USING THE RAW PAPAYA

Steps:

• Cut and Peel the papaya. Dice it into small pieces.
• Now, heat a saucepan with water and sugar. Let it cook for a minute or two until the sugar dissolves. Add the vanilla essence to the syrup.
• Add the diced green papaya into the sugar syrup and let it cook covered on medium heat for about 15 minutes. Insert a toothpick or fork into the papaya to see if it is done.
• Now, transfer it into 3 separate bowls. Make sure to add the syrup as well.
• Add the food colors of your choice and mix well.
• Let the cooked papaya bits rest in the colored syrup for about an hour.
• Now, drain the syrup and remove the Tutti frutti onto a paper towel. Press between the paper towels to remove the excess syrup.
• Now, transfer it to a parchment-lined baking tray. Spread them well, leaving space in between.
• Preheat the oven to 170 0 F.
• Let the tutti frutti dry in the oven for 30-40 minutes. The exact time will depend on the size of chopped papaya bits. It took me 35 minutes. Give them a turn once in between to ensure even and complete dehydration. Alternately, let them dry at room temperature for a day or two.
• Once the tutti frutti has dried completely, take them out of the oven and let them cool completely.
• Now, transfer these glorious candied raw papaya tutti frutti to an airtight container and enjoy!

TUTTI FRUTTI

Steps:

• Pour brandy into a crock; add 1 cup of the sugar and 1 cup ripe strawberries.
• Stir thoroughly.
• Add the remaining fruits when each is in season with 1 cup of sugar for each cup of fruit (additional brandy is not neccessary), stirring well after each addition.

TUTTI-FRUTTI

Steps:

• In a large bowl, combine the butter, milk, almond extract and salt. Gradually stir in confectioners' sugar until a stiff dough is formed. , Turn onto a surface lightly dusted with confectioners' sugar. Knead 15-20 times or until mixture forms a smooth ball. Knead in candied fruit. Shape into 1-in. balls, then roll in almonds. Cover and refrigerate for 1 hour. , Store in an airtight container in the refrigerator.

TUTTI-FRUTTI

Steps:

• Exact quantities cannot be given for the tutti-frutti. Preferably, start at the beginning of the fresh fruit season - if you start later, the variety of fruits will be more limited. Pour 1 bottle of brandy into a large crock or big preserving jar. Add hulled, washed and drained strawberries and their weight in sugar. Cover the crock and let it stand in a cool place. As other fruits come into season, add them in any desired quantity with their weight in sugar. Add more brandy if the fruits are not completely covered. You may add other berries, cherries, seeded grapes, peeled and pitted peaches, peeled and cored pears, pitted and halved plums or apricots. When the crock is full, cover securely. Leave 3 months before using.

TUTTI-FRUTTI COOKIES

Steps:

• In a bowl whisk together flour, baking powder, and salt. In another bowl with an electric mixer beat together butter and sugar until light and fluffy. Add flour mixture, sour cream, and egg and beat until a dough forms. Stir in coconut, apricots, and cranberries.
• Halve dough and on a sheet of wax paper form each half into a 10-inch log, using paper as a guide. Chill logs, wrapped in wax paper, 4 hours, or until firm.
• (After the dough has been formed into a log it can be kept in the refrigerator for one week or the freezer for one month. Thaw the frozen dough in the refrigerator until sliceable, about four hours.)
• Preheat oven to 350° F. and lightly butter 3 baking sheets.
• Cut logs into 1/3-inch-thick rounds with a serrated knife and arrange about 2 inches apart on baking sheets. Bake cookies in batches in middle of oven until pale golden, about 12 minutes, and transfer to racks to cool. The baked cookies keep in airtight containers at room temperature for four days.