Preparation of Tuity Fruity from locally available fruits and vegetables

Jessica Dohtdong

Programme Assistant (Home Science)
KVK-Wokha, ICAR, Nagaland Centre
Preparation of Tuity fruity


Tuity fruity is a colourful confection containing various chopped and usually candied fruits of natural or artificial flavoured simulating the combined flavours of many fruits. It can also be define as “compote of dried fruits served as dessert”. (Marshall, 2012). The process for making tuity fruity is practically similar to that for making candy preserves. The fruit is impregnated with syrup having higher percentage of sugar or glucose. A certain amount (25 – 30 percent) of invert sugar or glucose, viz. confectioners’ glucose (Corn syrup, Crystal syrup or commercial glucose), dextrose or invert sugar is substituted for cane sugar. The total sugar content of the impregnated fruit is kept about 75 percent to prevent fermentation. The syrup left over for tuity fruity process can be used for making another bath of tuity fruity of the same kind of fruit after suitable dilution, can be used for sweetening chutneys, sauces and pickles, etc. (Srivastava & Kumar, 2006).


Uses of tuity fruity: Tuity fruity is used in many baking products like milk bread, mix fruit cakes, biscuits and cookies, buns, ice cream, fruit custard, etc. it is also use as sweets. Fruits like raw papaya, pears, raw peaches, aonla / gooseberry, wild apple, raw mango, pineapple stem (middle part), etc. and vegetable like chow chow/chayote squash, carrot, ginger, etc. can be used for preparation of tuity fruity. (Ray, 2007).


3.2. Recipe for making tuity fruity at home:

The recipe that has to be follow when making tuity fruity at home is as follows:



1. Chopped fruits- 400grams
2. Sugar- 400 gram
3. Essence- few drops (lemon, orange, grapes, pineapple, etc.)
4. Food colour: yellow, red, green, etc.- few drops
5. Water: As required to boil the chopped fruits to make them soft.


3.3. Method of tuity fruity preparation: Method of making tuity fruity at home is as follows:

• Wash the fruits with water properly to clean it from dust and dirt.
• Peel the fruits and remove the seeds.
• Chop the fruit in equal sizes finely.
• Blanch the fruit pieces in boiling water and let it boil for 3 to 5 minutes. Turn off the heat and soak the pieces for 5 minutes in the same water.
• Remove any foam from the water and strain the fruit pieces.
• Take sugar in a pan and add 500 gram water (2.5 cups). Cook until sugar dissolves completely.
• Add the fruits pieces in the sugar syrup and cook until sugar get viscous (sugar syrup should have thread consistency).
• When the fruit pieces have cooked completely, turn off the heat and let the fruit pieces get frigid.
• Divides the fruits accordingly in different bowls.
• Add 2-3 drops of different essence in different bowls and mix properly.
• Add few drops of colour to the fruits and mixed properly
• Let the fruit pieces dry in air completely.
• You can further sundry or air dry or even oven drying at 490C for 2-3 hours.
• When are crisp, they are packed in dry air in air tight containers.
• Store in a cool dry place or at ambient temperature. (KVK, 2015).

3.4. Problems in preparation of preserved tuity fruity:

i) Fermentation: It is due to low concentration of sugar used in the initial stages of preparation of preserves. Sometimes fermentation also occurs during storage due to low concentration of sugar and insufficient cooking. This is prevented by boiling the product at suitable intervals, by adding the required quantity of sugar and by storage in cool and dry place.
ii) Floating of fruits in jar: It is due to filling the preserve without cooling and can be avoided by cooling the preserve prior to filling.
iii) Toughening of fruits skin or peel: It may be due to inadequate blanching or cooking of fruits hence blanching till tender is necessary. Toughness may develop when cooking is done in a large shallow pan with only a small quantity of syrup.
iv) Fruit shrinkage: Cooking fruits in heavy syrup greatly reduces absorption of sugar and causes shrinkage. Therefore, fruits should be blanched first or cooked in low- sugar syrup.
v) Stickiness: It may be develop after drying or during storage due to insufficient consistency of the syrup, poor quality packing and damp storage conditions.
vi) Mould formation: If tuity fruity are stored under humid conditions, they lose some of their sugar due to absorption of moisture from the air. Further, they become mouldy if they are not sufficiently dried and packed in wet containers. (anonymous, 2013).


There is a considerable scope for selling preserves tuity fruity. Since these products are hygroscopic, water proof packaging like metal, glass containers which are impermeable to water vapour should be used. Plastic pouches are better packaging material for exporting and transportation of such products for income generating. Newer flexible plastic films like standing poly pouches would be cheap and highly effective. There is need for exploring the possibilities of utilizing various types of plastics for packaging of such products. (Meininger, 18th December, 2013).


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