Chocolate-Covered Frozen Fruit

If it's covered with chocolate, it's got to be good!

By Kathy Oberman

 Nutritious, healthful fruit draped with chocolate and frozen is the perfect summer snack. Luckily, nature packages fruit in just the right shapes and sizes for freezing - and for enrobing in chocolate.

The secret to making chocolate-covered fruit is to let the fruit freeze first and dip it in chocolate later. Once this is accomplished, the chocolaty fruit is returned to the freezer until it's time to eat it.

Know Your Fruit
Some fruits freeze better than others. Bananas, cherries, berries, grapes, oranges, pineapple, and apricots are among the best. Happily, these also taste really good when covered with dark chocolate.

Apples and melons, usual family favorites, lose their texture when they are frozen. We don't recommend them for these treats.

Frozen Fruit Freeze
To begin, cover a baking sheet with wax paper. Wash and dry the fruit thoroughly and then lay the pieces in a single layer on the baking sheet. Freeze the fruit for at least one hour, or until frozen.

If the fruit is frozen when not completely dry, it will develop ice crystals. You don't want these as they interfere with the chocolate.

For frozen bananas, peel the banana and insert a wooden ice pop stick into one end. Lay the banana on the baking sheet.

Even smaller fruit does well with a handle. Insert toothpicks in blueberries, cherries, raspberries, or strawberries. Thread several pieces of fruit on an eight-inch wooden skewer before freezing.

Chocolate for Dipping
If you have a microwave, making the chocolate dip is easy. Put semi-sweet chocolate morsels in a glass measuring cup and let them turn soft and shiny after about two minutes in the microwave. Stir the chocolate with a wooden spoon to a smooth, liquid pool.

If it does not easily liquefy, return the measuring cup to the microwave for 30 to 40 seconds. Do not risk burning the chocolate by leaving it for longer stints in the microwave.

Alternatively, melt the chocolate in a double boiler. Keep the water at a gentle simmer.

Let the chocolate cool just slightly and then dip the frozen fruit in it. Cover the fruit entirely or just dip it partially. Put the dipped fruit back on the wax paper-covered baking sheet and freeze until the chocolate hardens.

Dress up the frozen treats for parties or fun, if you want. After dipping the fruit in the chocolate, roll it in sprinkles, chopped peanuts, shredded coconut, or crushed candy bars. Return the fruit to the freezer until the chocolate hardens.