Tutti Frutti

Tutti Frutti is a tasty cand created from vividly coloured, tiny chunks of different fruits and berries. It’s a popular topping for ice cream, yoghurt, pastries, and cakes, as well as a filling for candied chocolates and sweets. Tutti Frutti is well-known for its sweet and fruity flavour, as well as its colourful colours. Tutti Frutti is a popular component in many pastries and confections, and it’s an excellent way to add taste and colour to any meal. It’s a versatile ingredient that can be used to make everything from ice cream and yoghurt to cakes and pastries. Tutti Frutti is also a popular cereal, oatmeal, and pancake topping. It’s also found in a variety of traditional and regional sweets, including Indian Kulfi and Falooda. It’s commonly found in supermarkets and confectionary shops, but it’s also easy to make at home with candied fruits and berries.


  1. Raw papaya/papita – 500 grams
  2. Water – 7 cup
  3. Sugar – 2 cup
  4. Vanilla extract (optional) – 1 tsp
  5. Food colour (red, green, yellow) – 4 drops

Cooking Instructions

  1. First, pick a raw papaya and peel off the skin. Cut the papaya in half and remove the seeds.
  2. Scrape off the thick white peel behind the seeds and chop the papaya into small pieces.
  3. Boil the papaya cubes in 5 cups of water for 15 minutes. Cook, stirring occasionally, until the papaya cubes become semi-transparent. Drain the water and set it aside.
  4. In a large vessel or pan, add 2 cups of sugar and 3 cups of water. Stir until the sugar is fully dissolved.
  5. Add the semi-cooked papaya chunks to the sugar syrup and cook until the syrup reaches a one-string consistency, and the papaya softens but maintains its form.
  6. Turn off the heat and divide the cooked papaya cubes and sugar syrup into three equal portions.
  7. Add 4 drops each of red, yellow, and green food colouring to each portion.
  8. Allow the tutti-frutti to soak for 4 hours or a day to ensure that the papaya absorbs all the color.
  9. Drain the sugar syrup and pat the tutti-frutti dry with a dish towel, or drain it over a wire mesh.
  10. Allow the tutti-frutti to dry thoroughly over a kitchen towel for 1 hour. Once it is fully dried, it will no longer be sticky.
  11. Boil the tutti-frutti for 20 minutes, stirring occasionally. It is now ready to eat, or it can be refrigerated for later use. Enjoy!
Picture of Chef Sparsh Saxena

Chef Sparsh Saxena

Sparsh Saxena is an Indian chef, entrepreneur and the COO of Aezowie Infotech Services Pvt Ltd, an IT company established in North India. She enjoys helping people and love cooking. She is based in Moradabad city and well known for her one-of-a-kind, easy-to-prepare signature dishes.

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