Use a blend of multiple fruits instead of using only one type. Note that you do not need to add all of the fruit at the same time. You can gradually add different types to the mixture as the season progresses. Strawberries, raspberries, cherries, peaches, apricots, pineapple, nectarines, red currents, pears, seedless grapes, and plums are all popular choices. Avoid berries that are heavily seeded, like blackberries, and fruit that is too soft, like bananas. Acidic citrus fruits and watery fruits (cantaloupe, watermelon, etc. ) are also poor choices. You may also want to avoid dark fruits, like blueberries, since they can discolor some of the lighter fruits in the mixture.
Even though the alcohol will kill most bacteria, clean fruit is more sanitary and safer to use than unwashed fruit.
Raspberries and other small fruits can usually be added to the mixture as they are. Large fruits will need to be cut into bite-size pieces or smaller. Medium fruits, like strawberries, may need to be cut into halves or quarters. It’s also a good idea to measure the volume of fruit you have after you cut it. Measurements don’t need to be exact, but you should have a fairly accurate estimate of the amount of fruit being used.
Consider using a crock, German rum pot, glass pickle jar, or ceramic cookie jar. Avoid using metal or plastic containers.
The amount of sugar should always be equal to the amount of fruit. If you only have 2 cups (500 ml) of fruit at the start, you should only use 2 cups (500 ml) of sugar. Increase the volume of sugar only as you increase the volume of fruit.
You only need just enough brandy to cover the fruit. More brandy may need to be added later on if the volume of fruit increases or if some of the liquid evaporates.
Continue adding more fruit every few weeks until the end of summer or until the pot is full. When you add more fruit, you must also add more sugar. Make sure there is enough brandy to keep the fruit submerged, as well. Keep a lid on the pot of fruit as it sits out. If you don’t have a lid, use a tight sheet of aluminum foil or plastic wrap. The pot of fruit should sit in a cool place and out of direct sunlight. Stir the fruit every few days to make sure that it stays submerged. Stirring also helps to dissolve the sugar.
Traditionally, tutti frutti is allowed to sit until late November or early December. You can technically enjoy it earlier than that, but the flavors will not be fully developed.
You can serve the tutti frutti with its syrup over ice cream, cake, custard, or similar desserts. Alternatively, you can strain the liquid and enjoy the preserved fruit on its own or use it when making baked goods.
Peel the skin off the papaya, then cut off the stem end. Slice the papaya in half and use a spoon to dig out the seeds. Dig away the fleshy white skin beneath the seeds, as well. Use a sharp knife to cut both halves into slices, then cut each slice into small cubes.
You only need to cook the papaya long enough to blanch it. It should not become tender or mushy during this time. Leave the saucepan uncovered while the papaya simmers.
Cover the saucepan as the papaya continues to soak. The papaya should become semi-transparent after it soaks. If it still looks opaque, continue soaking the papaya for another few minutes before proceeding.
After draining the water, set the papaya aside until the time comes for you to add it to the syrup.
For best results, use a saucepan with a minimum volume of 4 quarts (4 L). You can use the same saucepan initially used to blanch the papaya, but you should quickly rinse it out with running water before doing so.
You’ll know when the sugar is dissolved based on the appearance of the mixture. If the mixture is still cloudy, the sugar hasn’t dissolved yet. Once the mixture becomes clear, the sugar has been dissolved.
The syrup must reach a “one thread” consistency. To test the consistency, remove a small spoonful of syrup and let it cool slightly for a few minutes. Pinch the syrup in between your thumb and index finger, then pull your fingers apart. A single thread of syrup should form between your two fingers and, if you pull your fingers apart gently, that thread should not break.
The measurements don’t need to be exact, but they should be fairly even if you want to have an equal amount of each color. You also need to make sure that the papaya pieces in each bowl are covered with a fair amount of syrup. Glass bowls work best for this. Avoid plastic bowls since they may get stained by the food coloring.
It’s better to start with a small amount of food coloring (one or two drops). Stir the food coloring into the syrup and papaya mixture. If the mixture seems too light, you can add a few more drops of food coloring at that time.
Choose a relatively cool location that is out of direct sunlight. If the bowls you use do not have lids, cover them with aluminum foil or plastic wrap. As the papaya cubes soak, the food coloring you just mixed in should dye the fruit, causing the cubes to take on a bright hue. The papaya should also absorb more of the syrup, becoming sweeter in the process.
Keep a plate or several layers of paper towel beneath the wire rack to prevent the syrup from staining your kitchen counter. Alternatively, you can spread the papaya out on plates covered with multiple layers of paper towel and allow them to dry that way.
At room temperature, the tutti frutti should be good for several days to one week. If you want to store the tutti frutti for a longer period, you should refrigerate it. When sealed and refrigerated properly, tutti frutti can remain edible for several months. Tutti frutti is often used in fruit cakes and Indian desserts like dil pasand. It can also be used in muffins, ice cream, cookies, breads, or other baked goods.
