Tutti Frutti is one way to substitute for candied peel in fruit cakes and other bakes.The British style of food has not left India and never will as the classic taste,sophistication and flavour pervaded the minds and tongues of those who tasted the beautifully crafted cakes and buns.
Unfortunately two main items of Western Baking – Candied Peels and Maraschino Cherries are very difficult to get and the prices are very high.So we had Indian substitutes for them as well.For the finely cubed candied peels we came up with what is called Tutti Frutti – which I am going to post.For Maraschino Cherries we selected the fruit Keronda (Carissa carandas) and preserved it in sugar syrup after adding bright red colour to give it a “cherry” taste.Though I agree that nothing beats the tangy and rum flavoured candied peel and the satisfying Maraschino Cherry taste,I feel that for areas in which these products are not accessible they do very well using the substitutes as even then the products taste delicious.
You can make the following delicious items with Tutti Frutti :
Ice cream (a variation called Tutti Frutti Ice cream is available in Indian markets)
Desserts like sundaes and Mango Mastani!
Milkshakes – I remember in Noida sector 4 market they give huge glasses of Mango milkshake (in the Mango season) which have Tutti Frutti,Raisins and chopped Cashews!Yummy!
Preparations in advance :
For making Tuuti Frutti you need the Raw Papaya fruit as it is neutral in flavour and will take on the sugar syrup very easily.Peel the Papaya and after cutting it open,remove all the seeds and the velvety white lining from the core.Then chop the Papaya pieces into mini cubes and then we proceed with the recipe!
The prepared Papaya Cubes…
Preparation Time : 1 hour
Immersion time : 12 – 16 hours
Makes : 500 gms Tutti Frutti
1 prepared Raw Papaya of about 400 – 500 gms (see directions above)
2 cups sugar
3 cups water
2 tsp Vanilla essence
Edible colours of your choice : I took Red,Yellow and Green
Prepare the Papaya as described above.
Blanch the Papaya cubes :
Boil 2 cups water in a saucepan and add the Papaya cubes into it.Boil for 3 – 4 minutes and take off heat.Then drain the Papaya cubes through a sieve.Spread out on a plate and keep aside till they come to room temperature – about 10 minutes.
Immerse the cubes in syrup :
Add the remaining 1 cup water to the sugar in a saucepan and place on medium heat till the sugar is melted.Add the blanched Papaya cubes and stir.Cook for 10 – 15 minutes till the syrup thickens a little.Take off heat and add Vanilla essence.Cover with a cloth or sieve and allow the Papaya cubes to come to room temperature.
Immersed in syrup…..
Colour the Papaya cubes :
Take small ramekins or bowls according to the colours you choose.Divide the Papaya cubes into equal portions according to the colours you take.Ladle these portions into the ramekins with 2 – 3 tbsp syrup.Add 2 – 3 drops of colour in each and stir with a clean spoon.Cover with a cloth or sieve again and leave to steep in the colour for 12 – 16 hours or overnight.
Drain the syrup :
Take a sieve plate or a clean kitchen towel and put it on a plate or bowl.Now very carefully drain each ramekin or bowl over the sieve so as to drain the prepared Tutti Frutti of all the extra syrup.
Drain for 5 – 6 hours and transfer them to a clean plate to dry further.
Store the Tutti Frutti :
Store the prepared Tutti Frutti in plastic or preferably glass jars in the refrigerator.Use as needed.
Storing the Tutti Frutti …
Tutti Frutti fruit cake prepared with our homemade Tutti Frutti …..