Cover fruit with wax

Dipping red grapes in pale wax creates a cloudy layer that gives depth and instantly attracts attention.

Most fruit and vegetables that we purchase already has a glossy and smooth layer of wax on. The reason for this protective layer is somewhere between food presentation .... and food preservation. The wax layer is usually a combination of Carnauba wax (derived from the leaves of the Brazilian palm), Candelia wax (a dessert plant), food grade shellac (from the Indian lac bug) and synthetic esters (a combination of sucrose with fatty acids). This protective layer contains fungicides to inhibit mold growth, controls fruit respiration to delay ripening, protects from bruising while the fruit travels, and includes tints and glossy shellac to enhance a fruit's appearance.

While it looks beautiful in a design this layer of wax washes off easily and you might want to consider adding a layer of wax to the fruit you design with and create the exact look you want.

When melting wax for your floral art project make sure the wax is not so hot that it scorches the fruit (if it will burn your fingers it is too hot for a fruit or flower dip). Cut the fruit from the bunch keeping as much of its short stem in place- this not only makes it easier to hold onto the fruit when you dip but also keeps the juices from seeping out of the fruit. Or wire the fruit to give it a handle or wrap them in string or skewer to dip.

The down side... or creative upside if you are looking for this result is that dipping it in wax will always dull the colours of your fruit (or flowers or foliage) covering them in a milky layer. Play this up by dipping the plant material in layers... you can even place silver leaf in between the layers.