Fall Dried Fruit Potpourri
How would you like an easy fall project that gives you the ambience of autumn and makes the house smell so scrumptious in the process? I really enjoyed making this dried fruit potpourri because it made my house smell so good, when the fruit was cooking! The rich colors look so fabulously fall, and the cinnamon/citrus scent that is added is the icing on the cake! You can pour this wonderful potpourri into your favorite fall bowl or even fill mason jars and give it as seasonal gifts. Your friends will love it too!
I have never made any kind of potpourri before, and I found this was very easy to make. All you need is plenty of time to dry the fruit, so make sure to give yourself several days to make a few batches (depending on how much you want to make.) Two cookie sheet pans will fill up a quart-sized mason jar, and four pans will fill up a half-gallon mason jar, like the one I used in the pics.
One way I like to display my dried fruit potpourri is with a mason jar and frog lid. The mason jar displays the different colors of the potpourri while the frog lid lets the ‘OH SO WONDERFUL’ scent out of the top. Click HERE to see my simple DIY Frog Lid Tutorial.
Fall Dried Fruit Potpourri Tutorial
- Fruit (apples, limes, oranges, lemons, pears)
- Cinnamon Sticks (you can buy them in any grocery store or you can buy them HERE)
- Cloves (you can find them at any grocery store or you can buy them HERE)
- Tiny Pine Cones (you can find these at most craft stores or you can buy them HERE)
- Putka Pods (you can find them HERE)-I love these because they look like little mini pumpkins!
- Essential Oils-I found mine at Sprouts but you can also get them here:
- Cookie sheets (I used two at a time because I only have two racks in my oven)
- Parchment paper
- Mandolin slicer (you can find one similar to mine HERE)
Dried Fruit Potpourri Instructions
Preparing the Fruit:
First gather your mandolin. It should have several fittings that will allow you to cut your fruit at different thicknesses. Find a fitting that will cut the fruit at approx. 1/4 inch thick (Mine has a little red slide-in guard that allows me to cut 1/4 inch thick slices).
Now it’s time to grab your mandolin hand guard.
Next, push a piece of fruit onto the spikes of the mandolin hand guard.
Then, run the hand guard along the blades of the mandolin, slicing your fruit. Slice enough fruit to fill your cookie sheet(s).
Drying the fruit:
First, find your cookie sheet and place a piece of parchment paper over it.
Now, place your sliced fruit onto the cookie sheets, making sure the slices lay flat. For this particular cookie sheet I dried oranges, apples, lemons, and limes.
Bake at 150 degrees for 6-8 hours and then let it cool. After cooling, your fruit should be hard to the touch and not soggy or soft. If it’s still soft, place the fruit back in the oven for 1-2 more hours. As you can see, the fruit darkens a bit after being dried. The lemons really turn dark and the apples crisp into little curled-looking chips.
Here are some pears that I sliced.
After drying the pears, they curled up just like the apples did.
Adding the scent:
First, pour your dried fruit into a bag and then add your essential oils by shaking each bottle a few times over the fruit.
Next, shake the bag around for a minute or so until all the fruit has been coated with the oil. You can use the same bag for storing and keeping your potpourri fresh during the off-season.
Now your potpourri is ready!
Add extra ingredients:
You can now mix in the cinnamon sticks, cloves, tiny pine cones, and putka pods (or whatever else you want to add).
Pour it all into your favorite dish to show off! As I had mentioned before, one way I like to display my dried fruit potpourri is with a mason jar and frog lid. The mason jar reveals the eye-catching colors of the potpourri while the frog lid lets the absolutely DELICIOUS scent out of the top (Click HERE to see my easy Frog Lid Tutorial). I tied some raffia around the lid and hot glued 2 small fall flowers to make it look cute.