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Sugared Fruit

Sugar dipped fruit is the perfect embellishment for cupcakes, cakes, and so much more! Plus, it's super easy to make and contains no eggs. 

Category Garnish
Cuisine Arabian
Keyword sugared fruit no egg
Prep Time 10 minutes
Cook Time 5 minutes
Resting time total 2 hours
Total Time 15 minutes
Servings 3 cups
Author Mean Green Chef


  • 3 cups raspberries, blackberries or other fruit
  • 1/2 cup (120 ml) water
  • 1 cup (200 grams) superfine sugar, divided in half


  1. Add 1/2 of the sugar and water to a heavy-bottomed saucepan. Stirring continuously over medium-high heat until the sugar melts.

    Small blue pot with melted sugar for making sugared fruit.
  2. Gently add the raspberries, blackberries or other choices of fruit, being sure that they are covered on all sides. 

    Raspberries and Blackberries taking a dip in a sugar water bath for sugared fruit.
  3. Using a slotted spoon remove the fruit to a wire rack over a sheet pan or large piece of parchment paper. Making sure that the fruit does not touch and allow to sit for 1 hour undisturbed. 

    Sugared Blackberries and raspberries drying on a baking rack.
  4. After one hour has passed, pour the remaining 1/2 cup of sugar into a bowl. Take the fruit and roll one piece at a time in the sugar. 

    Blackberry sitting in a white bowl with superfine sugar and a silver spoon to the left.
  5. As each piece is rolled, place it back on the rack until the process is complete. Allow the fruit to sit for 1 additional hour undisturbed. 

    Sugared Blackberries and raspberries drying on a baking rack.

Recipe Notes

  • Prep time is approximate. 
  • It's best to use fruit that isn't too ripe, as it will be difficult to glaze the berries.
  • Store sugared fruit at room temperature in a non-humid environment for up to 24 hours.
  • If the fruit is stored with moisture, the sugar will dissolve into a syrup-like consistency.