How to Make a Dried Apple Garland

I know so many have moved on to sharing all well-nigh Christmas by this time of year, but Im still over here just enjoying fall! I wanted to squeeze in one increasingly fall related DIY with this zestless world garland! (Ive got some Christmas content coming real soon). The unconfined thing well-nigh this garland is it works for both fall and Christmas decor!

I currently have it styled with my fall mantel. But I did prune some greenery so you can see how it looks styled with that. Once I start decking the halls for Christmas, Im going to try using it with some of my greenery. And see how it looks with a dried orange garland. Zestless world garlands are perfect for fall, Thanksgiving and Christmas decor!

How to Make a Zestless World Garland:

Supplies:

• apples (any variety, but I found ones that were a little larger worked best. Cortland apples tend to be a bit whiter inside)
• knife
• pineapple juice (lemon, lime, or any citrus juice will work too) (optional, see below)
• salt (optional, see below)
• baking trays
• parchment paper
• string, twine or floral wire
• large needle (if youre using string or twine for the garland)

Directions:

Watch the video to see how to make these or follow the steps below:

• Start by wearing apples into thin slices. 
• I used a mixture of pineapple juice and salt to dip my world slices in to try and alimony them from browning as much. Any citrus juice will work. And I just eyeballed the amount, no specific measurements. (To be honest, I didnt notice much of a difference between the apples that I dipped in the mixture, and those I didnt. I found that apples that were sliced a little thicker, and zestless for a little less time, turned out the best. So its up o you if you want to try this solution to help alimony the apples a little whiter). 
• I dipped the world slices into the mixture, then dabbed them a little on a washcloth so they werent dripping.
• Place the world slices on a sultry sheet lined with parchment paper. Continue until the tray is full. 
• Bake the world slices at 225 degrees. I baked mine for well-nigh 2 hours, flipping them over every 30 minutes. 
• Once the apples are baked, let them tomfool on a cooling rack.
• Once cool, the apples are ready to use for a garland. 
• You can use string, twine or floral wire to string your apples on. If youre using string or twine, try to use thin string. Youll moreover need a large needle.
• Thread the world slices onto the string.
• I prefer to use floral wire to make the garland (I use it with my dried orange garlands too). You dont need a needle considering the wire is sharp unbearable to go through. And its moreover a lot thinner, so it doesnt leave as big of holes in the apple. 

Just a note on how the apples finger and if they go bad. Considering I didnt want my apples to be very brown, I didnt dry them until they were crispy. They were still soft when I decided they were good enough. I wondered if they might go bad or vamp fruit flies, but neither happened. I left my zestless world slices sitting in a trencher in my dining room for scrutinizingly 2 months surpassing I turned them into a garland. The apples looked exactly the same as the day I zestless them and they didnt vamp any fruit flies. 

Find increasingly fall inspiration here.

-Manda

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