Tutti Frutti Waffles Recipes

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TUTTI FRUTTI RECIPE USING THE RAW PAPAYA



Tutti Frutti recipe using the raw papaya image

A quick and easy Tutti frutti recipe using the green papaya. It is the Indian tutti frutti that we often top over our ice creams! It is made by cooking the raw papaya in sugar syrup and further dehydrating them.

Provided by Meenakshi

Categories     Dessert     Ingredient

Time 1h

Number Of Ingredients 5

1 cup diced papaya
1/3 cup sugar
2/3 cup water
½ tsp vanilla extract
Food colors (optional)

Steps:

  • Cut and Peel the papaya. Dice it into small pieces.
  • Now, heat a saucepan with water and sugar. Let it cook for a minute or two until the sugar dissolves. Add the vanilla essence to the syrup.
  • Add the diced green papaya into the sugar syrup and let it cook covered on medium heat for about 15 minutes. Insert a toothpick or fork into the papaya to see if it is done.
  • Now, transfer it into 3 separate bowls. Make sure to add the syrup as well.
  • Add the food colors of your choice and mix well.
  • Let the cooked papaya bits rest in the colored syrup for about an hour.
  • Now, drain the syrup and remove the Tutti frutti onto a paper towel. Press between the paper towels to remove the excess syrup.
  • Now, transfer it to a parchment-lined baking tray. Spread them well, leaving space in between.
  • Preheat the oven to 170 0 F.
  • Let the tutti frutti dry in the oven for 30-40 minutes. The exact time will depend on the size of chopped papaya bits. It took me 35 minutes. Give them a turn once in between to ensure even and complete dehydration. Alternately, let them dry at room temperature for a day or two.
  • Once the tutti frutti has dried completely, take them out of the oven and let them cool completely.
  • Now, transfer these glorious candied raw papaya tutti frutti to an airtight container and enjoy!

Nutrition Facts : Calories 29 kcal, ServingSize 1 serving

TUTTI-FRUTTI WAFFLES



Tutti-Frutti Waffles image

Pineapple and pecans are the "secret" ingredients that give these light waffles their fruity flavor and nice nutty crunch. It takes just minutes to mix up the batter, then bake in a waffle iron. Topped with colorful fresh fruit, these pretty waffles are perfect for serving anytime of the day. -Bev Uken Raymond, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 6-7 waffles (about 6-3/4 inches).

Number Of Ingredients 8

2 cups biscuit/baking mix
2 eggs, lightly beaten
1/2 cup vegetable oil
1-1/3 cups club soda
1/4 cup crushed pineapple, drained
1/4 cup chopped pecans
1 pint fresh raspberries, optional
2 medium ripe bananas, sliced, optional

Steps:

  • In a bowl, combine biscuit mix, eggs and oil. Add soda and stir until smooth. Gently fold in pineapple and pecans. bake in a preheated waffle iron according to manufacturer's directions until golden brown. Top with raspberries and bananas if desired.

Nutrition Facts : Calories 333 calories, Fat 25g fat (4g saturated fat), Cholesterol 61mg cholesterol, Sodium 459mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

TUTTI-FRUTTI



Tutti-Frutti image

Red and green cherries make these treats look festive. Substitute any fruit in the amount that pleases your palate.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield about 3 dozen.

Number Of Ingredients 7

3 tablespoons butter, melted
1/4 cup evaporated milk
1 teaspoon almond extract
1/4 teaspoon salt
4-1/4 to 4-3/4 cups confectioners' sugar
1/4 cup each chopped citron, candies pineapple, and green and red candied cherries
3/4 cup finely chopped almonds

Steps:

  • In a large bowl, combine the butter, milk, almond extract and salt. Gradually stir in confectioners' sugar until a stiff dough is formed. , Turn onto a surface lightly dusted with confectioners' sugar. Knead 15-20 times or until mixture forms a smooth ball. Knead in candied fruit. Shape into 1-in. balls, then roll in almonds. Cover and refrigerate for 1 hour. , Store in an airtight container in the refrigerator.

Nutrition Facts :

ITALIAN ICE WITH LEMON SYRUP AND TUTTI FRUTTI SYRUP



Italian Ice with Lemon Syrup and Tutti Frutti Syrup image

Michael's note: These syrups are more on the tart side. If you prefer sweeter syrup, add more sugar before boiling.

Provided by Michael Chiarello : Food Network

Categories     dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 11

8 lemons, zested and juiced
3/4 cup sugar
Pinch gray salt
1/2 pint strawberries,
1/2 pint blackberries
1/2 pint raspberries
3/4 cup sugar
1/2 teaspoon vanilla extract
Pinch gray salt
2 twists of peppermill
Ice, to serve

Steps:

  • For the syrups: Put all the ingredients for each syrup into 2 separate medium saucepans and bring them to a boil over medium-high heat. Remove them from the heat; cool and strain.
  • For the Italian Ice: Put a large bunch of ice in a food processor and process until it is finely ground. Or put the ice in a towel and pound it with a rolling pin or bat until it is finely ground. Scoop into dishes and top with Lemon Syrup or Tutti Frutti Syrup, or both!

TUTTI FRUTTI SMOOTHIE



Tutti Frutti Smoothie image

Provided by Food Network

Time 14m

Yield 6 servings

Number Of Ingredients 6

1 cup chopped strawberries
1 cup fresh blueberries
1/2 cup sliced banana
1 1/4 cups pineapple
1/2 cup firm tofu
2 cups ice cubes

Steps:

  • In a blender, combine strawberries, blueberries, banana, and pineapple until smooth. Add tofu and ice cubes and liquefy. Serve immediately.

Nutrition Facts : Calories 74 calorie, Fat 1.5 grams, SaturatedFat 0.3 grams, Carbohydrate 14.3 grams, Fiber 2.2 grams, Protein 2.4 grams

TUTTI-FRUTTI



Tutti-Frutti image

Categories     Condiment/Spread     Fruit     Summer     House & Garden

Number Of Ingredients 0

Steps:

  • Exact quantities cannot be given for the tutti-frutti. Preferably, start at the beginning of the fresh fruit season - if you start later, the variety of fruits will be more limited. Pour 1 bottle of brandy into a large crock or big preserving jar. Add hulled, washed and drained strawberries and their weight in sugar. Cover the crock and let it stand in a cool place. As other fruits come into season, add them in any desired quantity with their weight in sugar. Add more brandy if the fruits are not completely covered. You may add other berries, cherries, seeded grapes, peeled and pitted peaches, peeled and cored pears, pitted and halved plums or apricots. When the crock is full, cover securely. Leave 3 months before using.

FRUTTI DI MARE



Frutti Di Mare image

Literally "fruit of the sea". This is a seafood extravaganza ladled over pasta with an immensely flavorful sauce. And it's very fast and easy.

Provided by Brian Genest

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 1h10m

Yield 8

Number Of Ingredients 16

1 tablespoon olive oil
4 cloves garlic, minced
1 ½ tablespoons crushed red pepper
1 ½ cups Chardonnay white wine
1 cup clam juice
6 cups marinara sauce
8 leaves fresh basil, coarsely chopped
1 pinch salt
1 (16 ounce) package linguine pasta
1 pound uncooked medium shrimp, peeled and deveined
⅓ pound scallops
3 whole lobster tails, shelled, cleaned, and chopped
24 medium mussels mussels, cleaned and debearded
24 medium (blank)s littleneck clams, scrubbed
1 tablespoon chopped fresh parsley, or to taste
2 tablespoons grated Parmesan cheese, or to taste

Steps:

  • Pour olive oil into a large pan over medium heat. Add garlic and crushed red pepper; cook until fragrant, 30 to 40 seconds. Pour in white wine and increase heat to medium-high. Let wine reduce by half, about 8 minutes. Add clam juice and reduce heat to medium-low. Pour in marinara, basil, and salt. Let simmer to let flavors marry, about 20 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and set aside.
  • Add shrimp, scallops, lobster, mussels, and clams to the sauce and cook until clams and mussels open, scallops are opaque, shrimp is pink, and lobster is red on the outside and opaque on the inside, 8 to 10 minutes.
  • Toss linguine in sauce until it's thick enough to coat the noodles (it will still be a relatively thin sauce), about 3 minutes.
  • Plate noodles and load up with seafood and sauce. Garnish with parsley, and serve immediately with Parmesan cheese.

Nutrition Facts : Calories 683.8 calories, Carbohydrate 75.7 g, Cholesterol 187.2 mg, Fat 14.7 g, Fiber 7.1 g, Protein 52.2 g, SaturatedFat 3.9 g, Sodium 1440.1 mg, Sugar 19 g

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