To do this we must look at a white grape and a red cherry and see what makes them appear real. First the grape:
Many artists love putting white grapes in their still life paintings because they have a wonderful transparency which shows up particularly well against a bunch of dark grapes and other items.
Many fruits have a light grey covering on their skin I call 'frosting'. This occurrs on the skin of most fresh stone fruit but is particularly noticeable on peaches, plums and grapes. I have added this frosting to Fig 2 above.
In Fig 3 I have added a top 'highlight' and a secondary highlight (180 degrees apart) where the ray of light 'emerges' from the grape. This occurrs because the grape is semi-transparent allowing some light rays to 'penetrate' the liquid in the grape itself.
In the examples of the three grapes shown above I have altered their hue slightly to allow for various stages of ripeness. Also, since the 'frosting' is sometimes removed as the grapes are handled or moved about I have cleared certain areas allowing the smooth skin to show through. This has the effect of emphasising the frosted areas even more.
Now all we need do is assemble our bunch in as a convincing manner as possible (see below). This should not be difficult for those partial to eating grapes.
The cherry also has similar qualities to the grape though without the transparency.
See above the dark (Fig 1), the frosting (Fig 2), the red (Fig 3) and the highlight (Fig 4). Then ... below they are assembled with a few 'realistic' toutches. Most of the frosting is removed and the exposed shiny bright red skin makes the 'highlight' sharper. There is no 'transparency' in the cherry. You will no doubt remember the lesson on the 'pearl' which was an object with similar non-transparency.
Was this article helpful?