New This Month


Waxed Fruit

Photography: Anna Williams

Source: Martha Stewart Living, December 2003


  • 2 to 3 pounds beeswax

  • Slow cooker with removable dishwasher-proof liner

  • Awl

  • Fruit (kumquats, pears, apples, lady apples, grapefruits, pomelos; up to 50 pieces, depending on size)

  • Waxed paper

  • Pinecones and pods

  • 24-gauge wire


  1. Melt beeswax in a slow cooker with a removable liner, on high setting, or in a spare pot over low heat (2 pounds wax will take about 45 minutes; use more if dipping many large fruits, such as pomelos). Keep warm on low heat. Stick an awl into the bottom of a piece of fruit (for even coverage, start with large pieces).

  2. Quickly dip fruit in wax, twirl to coat, and remove, letting excess drip into pot. Hold until wax hardens, then slide fruit off awl, bottom side down, onto waxed paper. Let dry for 3 minutes. Insert awl again; dip fruit for second coat.

  3. Wrap wire around bottom of pinecones and pods; dip. These will need about 6 coats each. The fruit will keep for about two weeks; pinecones and pods can be reused for years.

Reviews Add a comment