Tutti Frutti mix for cake typically consists of a vibrant assortment of candied fruits that add a burst of color, sweetness, and fruity flavor to the cake. The mix commonly includes diced or chopped fruits such as cherries, pineapples, citrus peel, and other colorful options. A Tutti Frutti mix into your cake batter can result in a delightful and visually appealing dessert with a medley of fruity tastes.

Make Tutti Frutti Mix at Home:

Ingredients for Tutti Frutti :

• 1 cup mixed peel (candied orange and lemon peel)
• 1/2 cup chopped candied cherries
• 1/2 cup chopped candied pineapple
• 1/2 cup chopped candied ginger (optional for a spicy kick)
• 1/2 cup chopped candied papaya
• 1/2 cup chopped candied citron
• 1/2 cup sugar
• Water for boiling
• Food coloring (optional)

Instructions:

Prepare the fruits: If the candied fruits are in large chunks, chop them into smaller, bite-sized pieces.
Boil the candied fruits: In a saucepan, bring water to a boil.
Add all the candied fruits to the boiling water and simmer for about 5-7 minutes. This helps to soften the fruits and remove excess sugar.
Drain and cool: Drain the fruits and let them cool completely.
Coat with sugar: Toss the cooled candied fruits with sugar until they are well coated. The sugar helps to prevent the fruits from sticking together.
Add food coloring (optional): If you want to enhance the vibrant colors of your tutti frutti, you can add a few drops of food coloring. Toss the fruits until the color is evenly distributed.
Let it dry: Spread the sugared fruits on a tray lined with parchment paper and let them air dry for a few hours or overnight. This helps the sugar to crystallize and gives the tutti frutti a nice texture.
Store in an airtight container: Once the tutti frutti is completely dry, transfer it to an airtight container. Store in a cool, dry place.

What not to do while making tutti frutti at home?

• Don’t use overripe fruits: Choose fresh, slightly underripe fruits for the best texture and flavor.
• Avoid overcooking: Watch the candying process closely to prevent fruits from becoming mushy or losing vibrant colors.
• Don’t skip blanching: Blanch fruits before candying to remove bitterness and set colors.
• Pat fruits dry: After blanching, ensure fruits are thoroughly dried to prevent excess moisture.
• Use the right sugar syrup: Maintain the correct concentration to achieve the desired sweetness without making it too overpowering.
• Monitor temperature: Prevent burning or caramelization by keeping a close eye on the cooking temperature.
• Avoid overcrowding the pan: Give fruits enough space to cook evenly in the sugar syrup.
• Don’t stir excessively: Gentle stirring is enough to coat fruits; avoid excessive stirring that may break them.
• Allow drying time: Let tutti frutti dry completely before storing to prevent stickiness.
• Store in a cool, dry place: Keep away from humidity to maintain texture and prevent spoilage.