I did a search on it. Found it in the Food and Wine Dictionary. Originally it meant "all-fruits" and referred to what my mother called "brandied fruit," which was all the rage for a little while in the early-mid Seventies. It seems as if you would be hosting a sub-standard dinner party if you didn't have brandied fruit with vanilla ice cream for the dessert. My mom kept the jar around for a few years, but she dumped it after a while.
The dictionary said that eventually it morphed into ice cream with diced candied fruit. And the third and last definition was "a synthetic and fruity syrup used to flavor ice cream, etc."
I'm wondering what the tutti-frutti of yore was like. Did it have bits of fruit or was it "fruit"-flavored ice cream?
I also found a tutti-frutti syrup recipe that sounded OK. The foreword said it was kind or tart so you could add more sugar if you liked. I think you could add peaches or apricots or cherries as well. Just no bananas.
For the Tutti Frutti Syrup:
1/2 pint strawberries,
1/2 pint blackberries
1/2 pint raspberries
3/4 cup sugar
1/2 teaspoon vanilla extract
Bring to a boil, carefully, let cool, and strain.