Tutti frutti (food)

Tutti frutti ( Sicilian " all fruits " ) is a sweet dish of Italian cuisine.

The name probably comes from Sicily; In the 19th century it was recorded in various dictionaries of Sicilian cuisine as expression, such as in 1838 when Vincenzo Mortillaro, of "a kind of sorbet, be mingled in the small pieces of [ fresh ] fruit and canned" leads underneath.

Pellegrino Artusi (1891 ) leads the prescription under the high linguistically adapted names gelato di tutti i frutti. With him it is a sorbet made ​​with mashed apricots (may substitute peaches ), raspberries and red currants, mixed with Zitronatstückchen.