Making sugared fruit is as easy as whisking egg whites and a bit of water together, then rolling fruit in a bowl full of sugar.
The sugar hardens around the fruit and turns them into little icy balls of colored jewels, that add sparkle and shine to any dessert – or create a table centerpiece with larger fruit like citrus and pears.
Start with 1 egg white and 1 Tbsp water in a shallow dish, and lightly whisk the mixture together. In another bowl add 1/2 cup sugar – superfine is the best, but regular table sugar is fine. Have the fruit you’d like to use already washed and dried. Fruit with a firm smooth surface is the best kind to use for this technique.
Completely coat the fruit in the egg mixture, then use a fork or tongs to place it in the sugar bowl. Spoon sugar over top, or gently shake the dish so the sugar fully adheres to the egg coating.
Carefully place the sugar coated fruit onto a lined baking sheet. Try to touch the coating as little as possible, since it is very easy to rub off at this stage.
Let sit at room temperature until dry to the touch, about 1 hour. Once it has hardened completely, you can easily handle it.
Whole Fruit You Can Try: