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I love the look of sugared fruit, especially blackberries with their bumpy texture and rich dark purple/black colour peeking through the delicate white sugar. You could also use whole pears, grapes and apples as a decorative fruit centerpiece or display them on a dessert buffet to add an elegant flair. This was very popular back in Victorian times as a display on buffet tables. Or it’s the perfect sweet treat at a special event!
Sugared fruit is nice because you can easily dress up the simplest desserts or even add a special touch to a holiday cheese platter to make the platter sparkle! Sprinkle the plate with sugared berries and chocolate, and voila a little bit of elegance to a simple dish! Bonus, it’s gluten free too! You could have custard or yogurt topped with sugared fruit, honey and crushed nuts. I made a no bake coconut tart and put the sugared berries on top. The recipe was easy but it looked like I spent hours on it!
Another fun treat is to make sugared fruit skewers. Simply add sugared berries and fruit to a long bamboo skewer and serve to guests. Just note when making a fruit skewer the juice from the fruit will start to bleed out, eventually breaking down the sugar coating.
Ingredients:
It doesn’t get any simpler than this for ingredients! It’s important to buy the right sugar when making sugared fruit.
- Egg whites
- Fresh fruit, such as blueberries, raspberries, blackberries, strawberries, etc.
- Instant dissolving sugar (also known as extra fine, castor sugar or fruit sugar)
Plan Ahead
It just takes a little planning ahead of time, as you have to let the sugared fruit air dry and the longer you let it dry the better it will be. It’s best to use fruit that has a skin on it and is not too juicy. If there is any juice or moisture the sugar will not coat, so it’s a good idea to leave broken and extra juicy berries out of the mix. Also, use full pieces of fruit that aren’t as ripe. And never use fruit that is sliced as there is a different method to this! You can learn how to make sliced sugared lemon and limes here.
At Christmas time I like to make sugared rosemary and cranberries to decorate holiday baking. It can also make a fun, festive holiday table. It’s the same method but make sure you use fresh cranberries as frozen cranberries will not work.
Sugared Fruit Tips
- Use instant dissolving sugar also known as superfine sugar or caster sugar. Granulated or regular sugar and powdered/icing sugar will not work.
- Add sugar to a shallow bowl so it’s easy to work in.
- If your fruit is overripe don’t use it. Use fruit that is firm as it will last longer and won’t be as juicy.
- Use whole fruit that has a skin on it.
- Don’t use frozen fruit as the sugar will not coat.
- After washing the fruit, make sure the fruit is completely dry.
- Do not use an airtight container and close the lid, this will cause too much moisture which we want to avoid! Store fruit at room temperature in a container with the lid off. If possible lay the fruit out in a single layer.
- Make sure to use organic/edible flowers for sugaring.
How To Make Sugared Fruit
Step 1: Lightly beat egg white. Using a small pastry brush, brush fruit with egg white and drop into a bowl of sugar. Make sure not to douse the fruit in the egg white, you only need a little to coat the fruit.
Step 2: Roll the fruit in sugar to cover, making sure to cover the entire fruit completely. Scoop out and give a little shake to remove any excess sugar. Gently place the piece of fruit on a drying rack. You may find it easier to use a small slotted spoon.
Step 3: Let the fruit air dry on a wire rack (place a piece of waxed paper or parchment paper under the rack to catch any drippings and sugar) until the sugar has set and is firm.
I hope you have fun making this easy recipe. I promise you’ll impress your guests! If you’re looking for something yummy to use your pretty fruit with, check out my No Bake Coconut Tart Recipe!
PrintHow to Make Sugared Fruit
Sugared fruit is a simple and beautiful way to decorate cakes, tarts and dessert tables.
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 1 cup 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Gluten Free
Ingredients
- 1 egg white
- 1/2 cup instant dissolving sugar (fruit sugar, castor sugar, superfine sugar)
- fresh berries
Instructions
- In a small bowl lightly beat egg white.
- Then lightly and gently brush the fruit with egg white. Be careful not to oversaturate the fruit.
- Gently drop the fruit in a shallow bowl of instant dissolving sugar, coating the fruit entirely.
- Spoon fruit onto a drying rack and let dry until firm, approx. 2 hours. Re-coat if necessary.
Notes
Store sugared fruit at room temperature in a non-humid environment. If the fruit is stored with moisture the sugar will dissolve into a syrup like consistency. Spread fruit out in a single layer in a container with the lid ajar.
It’s best to use fruit that isn’t too ripe, as it will be difficult to coat the berries and the shelf life is much shorter.
Nutrition
- Serving Size: 1 raspberry
- Calories: 4
- Sugar: 0.3g
- Sodium: 2mg
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 0.8g
- Fiber: 0.4g
- Protein: 0.3g
- Cholesterol: 0
FAQ’s
Most sugared fruit can last up to 7 days but it all depends on the type of fruit and its freshness. The riper the fruit the quicker it will spoil. Use fruit that is less ripe and avoid using fruit with broken skin. This will help your sugared fruit to last longer.
Store sugared fruit at room temperature in a non-humid environment. If the fruit is stored with moisture the sugar will dissolve into a syrup like consistency. Spread fruit out in a single layer in a container with the lid ajar. Also, keep fruit away from direct sunlight as this will spoil your fruit faster.
Instant sugar is extra fine sugar crystals that dissolve quickly. It’s also known as fruit sugar or superfine sugar. It’s popular in recipes that require the sugar to break down quickly such as meringues.
Sugared fruit was popular in Victorian times and used to decorate tables for the wealthy. Nowadays, sugared fruit is used to decorate cakes, cupcakes, tarts, cocktails and cheese boards. It easily transforms a simple dessert into something spectacular. You can also sugar edible flowers and herbs like roses, and rosemary.
Yes, you can have raw egg whites as long as the eggs have been pasteurized. All eggs in North America from the grocery store have been pasteurized.
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Hi, how long do the sugared berries last? I’m thinking of using them as a cake topper.
Thanks.
Hi Jennifer. It all depends on the type of fruit and its freshness. Most sugared fruit can last up to 7 days. Just keep in mind you want to keep the sugared fruit away from moisture, like the fridge. Hope that helps. Happy baking.
Thanks. Was thinking along the lines of raspberries, blueberries and strawberries. Saw on another site that they’d only last 12 hours max which isn’t very convenient! Also, would the sugaring still work if the fruit is sliced? Like a strawberry?
No no, they will last longer than that. I’ve had mine last up to 7 days. Raspberries are normally the worst as they ripen the fastest and are typically the juiciest. Definitely do not slice the strawberry. Leave them full and just pick the smallest ones to sugar.
I have never heard of instant sugar, can you use confectionery sugar? Or just very fine regular sugar?
Hi Amanda. Yes fine sugar is the same as instant sugar. Don’t use confection sugar as it won’t work. Happy sugaring 😉
Are these edible with the raw egg white? Want to use some decorate cupcakes for a wedding.
Hi Lynne, yes they absolutely are edible! And they’d look perfect on cupcakes for a wedding, great idea!!
I want to use sugared fruit on mini cheesecakes that will have a small amount of jam on top of each before adding the berries. My question is…will the moisture from the jam cause the berries/fruit to disintegrate?
Hi Shaysha, good question. Yes over time it will. If you make your sugared fruit well in advance it will get a nice hard coating that will help. But once you top the fruit on to the jam it will slowly start to add moisture resulting in breaking down that sugar coating. How long I’m not too sure, depends on the jams moisture, etc. You could do a test in advance or just top the fruit right before serving the cheese cake. Hope that helps.
These will go on a wedding cake and will touch the icing. Will about 5-6 hours in advance ok to place them. The cake will be staying at room temperature by that point.
Is it any better to use the special “sugaring” sugar in decorating aisles?
Hi Karen.
What a beautiful idea for a wedding cake. Depending on the icing of the cake the sugared fruit should be fine. If it’s fondant it will be 100% good, butter cream icing should be fine as well (just wait a little for the buttercream to set then place the fruit on top). If it’s whipping cream the moisture will not be good and the sugar will dissolve. I’m not sure what you mean by “sugaring” sugar in the decorating aisle. I only recommend using instant sugar to make sugared fruit. Hope that helps.
Hi, is fine sugar the same as caster sugar? I think confection sugar is like icing sugar right, and you say that won’t work?
Hi Danielle, yes you’re correct! Caster sugar is the same as fine sugar. And confection sugar is also icing sugar and it will not work to sugar your fruit.
How do you store fruit to last days? My blueberries lasted about a day stored in a glass container on counter.
Hi Jamie, unfortunately the sugared fruit won’t last forever. 24 hours is standard when they are stored away from moisture. But it sounds like it may have been your fruit, sometimes it will depend on the freshness of the fruit and it’s ripeness. The sugar keeps a barrel around the fruit and it provides a natural preservative. You could try laying the fruit out flat in a large container, without the lid closed. Don’t have any of the fruit touching each other, once one goes bad you can discard right away. If there is any moisture in the container the fruit will go back faster. Hope that helps.
Reading your recipe online,, looks good! But halfway through an add is shown, how to clean ear wax!! With a picture of a big chunk! Disgusting, total turn off when I’m looking at your recipe, don’t know if you can control this but I sure don’t want to see that when I’m cooking!!
Hi Brian.. Oh that is pretty gross, especially on my food site! Thanks for letting me know. The ads run through google and are catered to the viewers searches (I’m guessing that’s not a regular search for you!) lol. There is a section on the ad’s that you can click and report to say you don’t want to see them and it will notify google ads. I’ll keep this in mind and look into it on the back end as well. Hope that’s helpful and you don’t have to see that anymore!
I love this recipe
What is instant sugar and where do you buy it?
Hi Ruthann, instant sugar is extra fine sugar. It’s also known as caster sugar, or fruit sugar. You can buy it at any grocery or bulk store. It will be in a smaller bag in the grocery store (depending on where you live). Hope that helps.
These look amazing! Can I make the blueberries and put them on top of a cake and cupcakes? Will they not bleed onto the buttercream?
Thanks Mel. Yes you can use blueberries, they shouldn’t bleed as long as they are covered in the sugar. If there are any blueberries that are broken and juicy don’t use them as the sugar won’t coat them. Hope that helps! 🙂
Hi There,
How far in advance do you suggest placing the sugared fruit on a buttercream frosted cake ? and will storing it in the fridge cause any unexpected outcome? Lol ?
Hi Francine, to be safe you should add the sugared fruit just before serving. The longer it sits on the buttercream the more moisture it will absorb and then break down the sugar coating. If the buttercream has harden and made an outer crust you will have more time. That being said you could be fine, it all depend on the fruit, temperatures, etc. But I’d rather you be safe than sorry. Definitely do not store it in the fridge.. moisture is your worst enemy with sugared fruit! Hope that helps?!
Is it safe to eat with the raw egg white?
Hi Betty, you can have raw egg wites as long as the eggs have been pasteurized. All eggs in north american from the grocery store have been pasteurized. Hope that help.
This works so well! I didn’t have fine sugar so what I did was put regular sugar in the blender and made so it came out fine, and then dipped the berries.
Ruth, what a great idea! So happy it worked out for you. Thanks for sharing.