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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.
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)
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!Print
How 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
- 1 egg white
- 1/2 cup instant dissolving sugar (fruit sugar, castor sugar, superfine sugar)
- fresh berries
- 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.
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.
- 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
Keywords: Sugared Fruit, Fruit, Decorating,
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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