Chocolate-Dipped Fruit

READY IN: 1hr 15mins


  • 4
    ounces semisweet chocolate, finely chopped
  • 2
    teaspoons vegetable oil
  • 6
    ounces white chocolate, finely chopped
  • 2
    pints strawberries, with stems (or)
  • 3
    cups fresh pineapple chunks (or)
  • 36
    fresh kiwi fruit slices (or)
  • 36
    dried apricot halves (or a combination of all three fruits)
  • finely chopped almonds, for garnish (or pistachios)


  • Line a baking sheet with foil. For the chocolate coating: In a small heatproof bowl set over hot (not simmering) water, melt the semisweet chocolate with 1 teaspoons of oil. In another small heatproof bowl set over hot (not simmering) water, melt the white chocolate with the remaining 1 teaspoons oil. Leave both bowls over the hot water.
  • Pick up one piece of fruit at a time and dip it into the melted dark or white chocolate, coating about half of each piece of fruit. If desired, drizzle the dipped portion with a contrasting color of chocolate and sprinkle with some chopped nuts. Place the fruit on the foil-lined baking sheet. Work quickly to coat the remaining fruit.
  • Refrigerate for 5 minutes or until the chocolate is set. Keep in a cool place until ready to serve. (Fresh fruit should not be held for more than 4 hours before serving).