- 15 to 20 pieces assorted fruit
- 3 envelopes unflavored gelatin
- 3/4 cup cold water
- 2 cups superfine sugar
- Edible or silk leaves, optional
Scrub fruit in soapy water; rinse and dry completely. In a microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute.
Microwave on high for 1-2 minutes, stirring every 20 seconds, until gelatin is completely dissolved. Whisk until slightly frothy.
Lightly brush mixture over all sides of fruit. Place on a wire rack over waxed paper. Sprinkle with sugar.
Let stand at room temperature for up to 24 hours. Arrange as desired, adding leaves if desired.
Editor’s Note: Fruit should not be refrigerated because the sugar will dissolve. This recipe was tested in a 1,100-watt microwave.
How to Sugar Fruit
Working with one piece of fruit at a time, lightly brush gelatin mixture over entire surface with a pastry brush. Place on a wire rack over waxed paper.
With a spoon, sprinkle superfine sugar over all sides of the fruit until the desired look is achieved. Repeat with remaining fruit. Let dry completely before handling.
Secrets for Successful Sugared Fruit
A stunning Sugared Fruit Centerpiece is guaranteed if you review these helpful hints before beginning.
- You can sugar whole pieces of fruit as well as cut pieces. For cut pieces, it’s best to use citrus—not fruits that turn brown when exposed to air, like apples and pears. Because cut fruit will be a bit juicy, the sugar may not adhere as well. Dab the cut side with paper towel and let air dry a few hours before brushing with the gelatin mixture and sprinkling with sugar.
- Sugared grape clusters become very stiff when dry. So if you would like them to have a little bend when arranging your centerpiece, drape the grapes over an inverted bowl until dry.
- If desired, you can sprinkle the fruits with additional sugar before completely dry to achieve a more dramatic effect.
- Sugar-coated fruit can be kept at room temperature for up to 24 hours; do not refrigerate.
- When arranging the centerpiece, handle fruit as little as possible so that the heat from your hands doesn’t dissolve the sugar.