Click on the image, above to submit to Pinterest.
Home-made Tutti Frutti
Home-made Tutti Frutti is a traditional Jamaican recipe for a classic cake ingredient or snack of candied and coloured papaya blended with other dried fruit. The full recipe is presented here and I hope you enjoy this classic Jamaican version of: Home-made Tutti Frutti.
prep time
10 minutes
cook time
30 minutes
Total Time:
40 minutes
Additional Time:
(+12 hours marinating)
Makes:
300g
Rating: 
Tags : Jamaica Recipes
Tutti Fruitti is Italian for 'all the fruit' and is a name typically used for ice cream. However, in the Caribbean it's also used as a name for a dry or candied fruit mix typically used in cakes or as a topping. The main ingredient being candied papaya of different colours. Here is my recipe for how to make papaya tutti frutti and how to transform that into mixed fruit tutti frutti. The original recipe is Indian, but this is how it's prepared in Jamaica. This recipe makes about 300g papaya tutti frutti of which 35-40g would be used in a typical cake recipe.
Ingredients:
500 grams raw papaya
1.75l water
400g sugar
1 tsp vanilla extract
4 drops food colouring: red, green, yellow
Method:
Peel the papaya, cut in half then scoop out and discard the seeds. Slice the flesh into small cubes.
Add 1l water to a pan, bring to a boil, add the diced papaya and boil for 5 minutes to soften. By the end of this time the papaya should be semi-transparent.
Drain the papaya in a fine-meshed sieve then set aside.
In a wok or large kadai, combine the remaining water with the sugar in a wok or large kadai. Heat, stirring, until the sugar dissolves, then add the parboiled papaya. Bring to a boil and cook for 20 minutes. During this time, ensure the sugar syrup is of stirring consistency (ie not too thick) and that the papaya is soft, but still retains its shape.
When this point is reached, take the pan off the heat and stir in the vanilla extract. Divide the papaya and sugar syrup into three equal portions. Add four drops of red food colour to the first, four drops of green to the second and four drops of the yellow to the third.
Set aside to soak and colour for 12 hours. Now drain off the sugar syrup and allow the papaya dice to drain on kitchen paper.
The tuti frutti is now ready to use or it can be air dried for a couple of hours and then stored in the refrigerator for later use.
For the Caribbean cake mix, combine 1/4 raisins, 1/4 candied cherrie (chopped), 1/4 papaya tutti frutti and 1/4 candied mixed peel together.
