Haven't made yet -- but sounds like a very pretty and special holiday buffet recipe. Can be prepared ahead of time and refrigerated (about 6 hours, but not much more than that).
Heat chocolate ships and shortening in a small pot over low heat, stirring often until smooth. Remove from heat.
Dip HALF of each fruit piece in chocolate. Place on waxed paper. Refrigerate 30 minutes.
Arrange fruit on a serving plate in the shape of a wreath. Garnish with fresh rosemary and/or fresh mint leaves by inserting sprigs into the "wreath" then top with an orange peel bow.
Orange Peel Bow: Using a channel knife, cut a long strip of orange peel. Roll or sprinkle with sugar the arrange into a bow on top of the wreath.