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Painted Fruit Bowl

Americana® Gloss Enamels™

Painted Fruit Bowl
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Painted Fruit Bowl

designed by Gigi Wright-Shattler

Summer fruit salads will never look more beautiful then when served in this lovely painted bowl.

See more projects using this product.
Learn more about Americana® Gloss Enamels™.

SUPPLIES

Americana® Gloss Enamels™

  • Antique Gold (DAG09)
  • Baby Blue (DAG42)
  • Black (DAG67)
  • Bright Orange (DAG228)
  • Bright Yellow (DAG227)
  • Citron Green (DAG235)
  • Dark Chocolate (DAG65)
  • Dioxazine Purple (DAG101)
  • Foliage Green (DAG269)
  • Hauser Medium Green (DAG132)
  • Lavender (DAG34)
  • Light Buttermilk (DAG164)
  • Milk Chocolate (DAG174)
  • Napa Red (DAG165)
  • True Blue (DAG36)
  • True Red (DAG129)

Other supplies

  • water container
  • palette or plastic plate
  • paper towels
  • rubbing alcohol
  • chalk pencil (white)
  • #6 filbert brush
  • #1 liner brush
  • 1/4" angle brush
  • 3/8" angle brush
  • 1/2" masking tape
  • graphite pencil
  • white pencil
  • #6 chisel blender brush (or #8 chisel blender brush)
  • glass bowl (clear; 2-quart)

INSTRUCTIONS

NOTE: Read all instructions prior to starting the project.

  1. Clean the bowl with rubbing alcohol and let dry completely.
  2. Place the pattern inside the bowl and tape it securely to see the pattern from the outside. Leave about 1/2" of space along the rim of the bowl to apply paint for the checks.
  3. Base the upper 1/2" edge of the bowl with Light Buttermilk.
  4. Base the blueberries using the #6 filbert brush and two coats of True Blue.
    Step 3 Example
  5. Base the blackberries using the #6 filbert brush and one coat of Dioxazine Purple.
  6. Base the strawberry slices using the #6 filbert brush and two to three coats of Light Buttermilk.
  7. Base the kiwi slices using the #6 filbert brush and two to three coats of Foliage Green.
  8. Base the peach slices, using the 3/8" angle brush and two to three coats of Light Buttermilk.
  9. Base the pomegranate cells using the #1 liner brush and one to two coats of True Red.
  10. Base the orange segments using the #1 liner brush and two coats of a 1:3 mix of Bright Orange and Bright Yellow.
  11. Base the pineapple pieces using the 3/8" angle brush and Light Buttermilk.
  12. To paint the kiwi slices: Base the outer skin with a 1:1 mix of Antique Gold and Dark Chocolate. Save mix for later step. Let dry.
  13. Apply the pattern for the centers and base the centers with two coats of Light Buttermilk.
  14. With the 3/8” angle brush and Citron Green, float around the Light Buttermilk centers to lighten up the flesh.
  15. Float around the outside of the flesh with Hauser Medium Green to darken and give contrast to the fruit.
  16. With the chisel edge of the 3/8" angle brush, place down lines of Hauser Medium Green all around the outside edge of the Light Buttermilk centers onto the fleshy area. Wipe off any Hauser Medium Green that is on the center to keep brightness.
  17. With a liner brush, pick up some Milk Chocolate to place as seed dots at random on the line of the Light Buttermilk and Hauser Medium Green around the centers. Add Black dots in the same manner.
  18. In the same manner, with the liner brush, place dots of Milk Chocolate on the skin to create a furry look.
  19. To paint the blueberries: apply the pattern for the calyx on some of the berries with a white pencil.
  20. With a 1/4" angle brush, float a 1:1 mix of True Blue and Black around the lower part of each berry opposite the side of the calyx.
  21. With a liner brush, fill in the calyx area with the same True Blue/Black mix.
  22. Using the 1/4” angle brush, float Baby Blue and True Blue around the outside of the calyx along the top edge of the berry. (If the Baby Blue appears too chalky looking, simply float with a tint of True Blue over it after it has dried; and it will soften the color.
  23. Clean up the calyx center if necessary. Place a dot of the Antique Gold/Dark Chocolate mix from step 12 in the center.
  24. To paint the strawberries: Using the 3/8” angle brush, float True Red around the outside edge and inward about halfway to the center of the slice.
  25. The inside center is floated first with True Red and then add a touch of a 1:1 mix of Napa Red and Dioxazine Purple for a stronger float in the center area.
  26. With the same brush, pick up Light Buttermilk and, with the chisel edge of the brush, pull lines from just outside the center area gently curved. Add a few of these strokes in the center as well.
  27. To paint the blackberries: With a white chalk pencil, apply the circles. (Do not make them too small.) Line each circle with Dioxazine Purple.
  28. Using the small end of the liner brush, dot each circle with Dioxazine Purple. Let dry well.
  29. Highlight around each cell dot using a #1 liner brush and Lavender, making a comma stroke.
  30. Place a tiny dot of Lavender plus Light Buttermilk on some of the larger round cells for more highlight.
  31. To paint the pomegranate cells: Place thin lines partially around each cell with Napa Red. (These lines do not have to be perfect.)
  32. Using the 1/4” angle brush, place dabs of Napa Red plus a tad of Dark Chocolate on the lower sides of each cell.
  33. For highlights, place a brush-mix of Light Buttermilk plus True Red on the top sides of each cell. If the highlight appears too chalky, let it dry and then place a thin wash of True Red to tone the color.
  34. To paint the orange segments: With a liner brush and Bright Yellow, place very small strokes starting on the curved side toward the center of the flat side. (These are randomly placed and not straight and perfect.)
  35. With a 1/4" angle brush, float around the side with Bright Orange to shadow and to soften the Bright Yellow strokes.
  36. With a liner brush, place a very thin line of Light Buttermilk along the flat side of each orange segment.
  37. To paint the peach slices: Using the 3/8” angle brush, float with a 1:1 mix of Bright Yellow and True Red from the outside edge inward on about 2/3 of the flesh. Save mix for later step.
  38. Using the same brush, float with True Red around the centers of the slices, next to the seed.
  39. Darken the True Red float areas with the chisel edge of the float brush with True Red. Repeat this, darker, with Napa Red to form light, wispy lines all around the center area of each slice.
  40. To paint the pineapple slices: Slightly float all over with Bright Yellow. Let dry well.
  41. Using a 3/8” angle brush, float small amount of Bright Yellow/True Red mix from step 37 randomly to create areas of the darker lines of the flesh.
  42. Further highlight the lighter flesh areas with small watery floats of Light Buttermilk.
  43. Use very small amounts of Antique Gold/Dark Chocolate mix from step 12 and a liner brush to pull uneven squiggle lines from the outside edge toward the center.
  44. Deepen parts of some of these lines with Dark Chocolate.
  45. To finish the project: For the checked border, base the top edge down approximately 1/2” from the top edge of the bowl with two or three coats of Light Buttermilk.
  46. When this edge is completely dry, use either the #6 or #8 chisel blender flat brush to pick up Black and begin marking the checks, leaving a space the width of the brush before placing the next stroke. (If you feel better marking off the lines, do this with a light touch pencil after the Light Buttermilk has dried.) Otherwise, continue around the bowl, and you should come out evenly.
  47. For two or more lines of checks, repeat this method starting with the obvious Light Buttermilk spacing.
  48. Allow all the painted surfaces to dry well. In a cold oven, place the bowl on a rack and turn on the oven to 350 degrees. When the heat reaches 350 degrees, bake for 30 minutes and then turn off the oven and allow it to cool before removing the bowl.
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