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How to Make Marzipan Fruits

How to make marzipan fruits: apples, pears, oranges

how to make marzipan fruit

It’s not too difficult to make your own marzipan fruits for decorating cakes or just for eating. Marzipan is an almond paste that is readily available in grocery stores near the cake decorating supplies. Odense is a common brand and it’s sold in 7 ounce tubes. The recipe below for making marzipan apples, pears and oranges was developed using one package of that size. You’ll get 18 fruits of about 1 inch size, which should be enough to decorate any cake. I used mine on this gorgeous apple cake with cream cheese frosting. Whatever cake you use them on (carrot cake perhaps?) they are a gorgeous addition.

Making Marzipan Fruits Video

Make Marzipan Fruit – Printable Instructions

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Make Marzipan Fruits

  • Author: Hilah Johnson
  • Yield: 18

Ingredients

  • 1 7 ounce package marzipan (Tested with Odese brand)
  • Red, yellow, green liquid food coloring
  • water
  • 1/4 cup powdered sugar or cornstarch
  • whole cloves
  • caraway seeds
  • Tools:
  • small paint brush
  • small bowls (4)
  • paper towels or clean rags
  • apron
  • parchment paper or waxed paper
  • fine hole grater

Instructions

  1. Divide the marzipan into 3 equal pieces (2.3 ounces each). Cover your work surface with a large sheet or parchment or wax paper to protect from staining. Put on an apron or an old shirt to protect clothes from splatter. Place powdered sugar in a small pile in the corner of work surface.
  2. Make your dyes:
  3. Green – combine 1 teaspoon water + 1/4 teaspoon green food coloring
  4. Yellow – combine 2 teaspoons water + 1/4 teaspoon yellow food coloring
  5. Orange – combine 1 teaspoon water + 6 drops yellow + 2 drops red coloring
  6. Red – combine 1 teaspoon water + 1 drop red coloring
  7. Marzipan Apples:
  8. Knead 1/8 teaspoon green dye solution into 1 portion marzipan until evenly colored light green. Shape into a tube and cut into 6 equal portions. Roll each into a ball, then shape into slightly elongated and squared-off Granny Smith apple shapes, or slightly flattened balls to make MacIntosh apples. Press a whole clove into the top of each to make a stem.
  9. Dip paintbrush in clean water, then in yellow dye solution. Paint apples to give them a ripening hue. Dip brush again in water, then in red solution and add a bit of blush to one side of each apple. Set aside apples to dry on paper.
  10. Marzipan Pears:
  11. Knead 1/8 teaspoon yellow solution into 1 portion of marzipan until a uniform light yellow color is achieved. Roll into a log and cut into 6 equal portions. Shape each into a teardrop shape, flattening the bottom slightly and bending some of the tops a little. Press a caraway seed upright into the tops to make a stem.
  12. Wet your brush with clean water and lightly go over one long side of each pear with yellow dye. While still wet, dab on a bit of red and allow to naturally spread out along the fat end of each pear. Set aside pears to dry.
  13. Marzipan Oranges:
  14. Knead 1/8 teaspoon orange dye into remaining portion of marzipan until uniformly pale orange. Roll into a log and cut into 6 equal portions. Shape each into as round a ball as possible, then gently roll on the fine hole grater to make a dimpled skin effect. Paint each orange with more orange dye solution until a rich, bright orange is achieved. Highlight with yellow dye solution.
  15. Break the center balls from 6 whole cloves and press the clove stem into each orange, so just the star shows to make the blossom end of the orange.
  16. Allow all marzipan fruits to dry uncovered at room temperature for 24 hours before using. Fruits may be stored longer, lightly covered at room temperature.

marzipan fruit

24 Comments

  1. Diane on November 15, 2014 at 7:25 pm

    Who knew it was this easy? When I was very young, I remember my mother getting (as a gift, I think) marzipan fruit for Christmas. I was FASCINATED by how cute they were . . . but totally disgusted by the way they tasted. Hooray for evolving palettes!

    • Hilah on November 16, 2014 at 11:25 am

      Hahaha! I remember being similarly fascinated the first time I was presented with a petit four (pronounced “peTEET for” by my dad) – so cute I didn’t want to eat it!

      • Eithne on December 16, 2015 at 6:18 pm

        that has to be the best tutorial I have ever seen with Marzipan.
        thank you so much

    • Ana on December 13, 2018 at 8:30 am

      That’s so funny!! I had the same experience!! I had no idea the recipe was this easy. Thank you!

  2. Samantha @FerraroKitchen on November 24, 2014 at 1:46 pm

    This is freakin amazing!!! I am obsessed with marzipan and so is my mom and I have to mail her some all the way to Hawaii (where she lives)..I’ve always wanted to make them homemade!! This is so happening this year! πŸ™‚

    • Hilah on November 25, 2014 at 10:16 am

      Hooray! Send me pics of your marzipan fruit if you can, Samantha. Would love to see them. Happy Thanksgiving!

  3. Naomi on July 13, 2017 at 10:22 pm

    It doesn’t tell you what to do with the powdered sugar or the cornstarch. Do you roll them in it? If so, before or after painting?

    • Hilah on July 14, 2017 at 7:36 am

      Sorry, I showed in the video that you use it to keep the marzipan at a workable texture. When you add the food coloring, it gets sticky so just use the sugar or cornstarch to keep it from sticking to your hands.

  4. Rose Torrento on September 12, 2017 at 10:37 am

    Thank you for sharing these directions! Have wanted to do this for years! And your instructions looked so clear, I had the confidence to go for it! I was happily absorbed in creating & time flew! The fruits of my labor look amazing – just as you describe! Looking forward to seeing any of your other marzipan creations!

    • Hilah on September 12, 2017 at 10:43 am

      Excellent! I’m so glad, Rose. These are really fun to make πŸ™‚

  5. Kitty Nikolai on October 3, 2017 at 12:09 am

    Thank you so much for your amazing video! It saved me, literally lol. I am making wedding favors for my brother’s wedding and we decided upon the “What a Pear” theme. I had never made Marzipan and was delighted to find how easy and fun it was. It was TIME-CONSUMING but fun! I posted a few pics on Pinterest if you would like to see them :).
    https://www.pinterest.com/theauburnfox/my-culinary-creations/?eq=my%20culinary%20creations&etslf=2121

    • Hilah on October 3, 2017 at 8:55 pm

      So happy to hear, Kitty! Thanks for sharing your pictures πŸ™‚

  6. Ann johnston on October 19, 2017 at 10:27 am

    I have made these in the past as small Christmas presents in a mixed box. One son hates it but the other says it brings back childhood Christmas…loves them. I make them about 1 month befor giving.

    • Sam on November 12, 2017 at 8:42 am

      Do you make them this far in advance so they can β€œcure”? What’s the idea behind making them early?

      I want to ship some to family across the country. Will they be okay in a cookie box? If they are in an airtight container will they sweat or get wet?

  7. Joy on December 18, 2017 at 4:12 pm

    Amazingly easy, and so cute! I had no idea a paint brush is how it’s done. I used almond paste, which was a bit more grainy, but it still looks and tastes great! My husband was impressed because we usually buy our own, and be thought mine were from the store. I put them in mini muffin cups after they dried, so they really looked authentic. I do want to see if there’s a way to use something other then cloves, but the stems are so cute with them! Thanks so much!

    • Hilah on December 20, 2017 at 7:24 am

      Hooray! These are really fun to make. Happy that you had a good time getting creative, Joy πŸ™‚

  8. Maria on January 16, 2018 at 9:53 am

    I like the idea, but are there ways to do edible stems? I don’t want anyone to bite into a clove and don’t want to add a note about removing stems first. Also wouldn’t the taste of the cloves transfer to the marzipan?

    • Hilah on January 16, 2018 at 10:44 am

      I like eating them with the cloves but try some chocolate sprinkles or something if you want

  9. Judy on June 30, 2018 at 8:37 am

    Hi! My daughter brought back mini Marzipan fruit from France. There are about 6 in a packet. I cannot eat them all at once even though I would love to! Would it be ok to freeze them and then just eat one when I want to? I would throw in the microwave or leave at room temp when I wanted to eat one

    Thank you.

    • Hilah on July 2, 2018 at 1:52 pm

      Hey Judy, I think you can freeze them fine. I would just thaw at room temp for an hour maybe, not microwave

  10. Mira on November 14, 2018 at 9:03 am

    Am I supposed to cook marzipan ?

    • Hilah on November 14, 2018 at 9:29 am

      No it’s ready to use when you buy it

  11. Irene Pollard on November 18, 2018 at 9:37 am

    I make marzipan fruits every year, and once painted they take an age to dry, not usually a problem but this year I am making even more for the Church Christmas sale but wont have the the time for them to dry….how can I speed this process up please?

    • Hilah on November 19, 2018 at 7:12 am

      Hi Irene, I haven’t had trouble with them taking so long to dry. Maybe just a couple days. Is it very humid where you are? You could try just putting a fan on them

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