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SEASONAL FRUIT DIPPED IN CHOCOLATE

This recipe is perfect for a patio party. If you live in Minnesota, it's great for a gathering on the screened-in porch where you still get a breeze and the mosquitoes can't get in to bite you. It’s also an elegant dessert to use for graduation parties. If you use dried fruit rather than fresh, you can make it a day or two in advance and keep it covered in the refrigerator until just the right moment to serve it.

2 cups (16-ounce package) semi-sweet chocolate chips
and/or
2 cups (16-ounce package) white chocolate chips
and/or
2 cups (16-ounce package) milk chocolate chips
An array of seasonal fruit (or dried fruit if you prefer)

Hannah's Note: Whole fruit is best, like strawberries, but you can also use chunks of non-juicy fruit like bananas, or small pineapple chunks dried with paper towels. Once you try this, you'll discover the fruits that are easiest to dip. You can also use dried fruit, like apricots, pears, peaches, pitted dates, figs, etc.) That way is easiest, but a nice platter artfully arranged with strawberries dripped in white chocolate, strawberries dipped in milk chocolate, and strawberries dipped in semi-sweet chocolate will result in lots of oohs and ahhs.

Melt the chips you've chosen in the top of a double boiler and stir them until smooth. If you've decided to try more than one kind of chip, melt them separately.

Spread the fruit out on cookie sheets lined with wax paper.

Using a food pick, or a long toothpick, dip the fruit into the melted chocolate, coating half to 3/4 of the piece. (If you're using bananas, coat the whole piece -- you don't want the uncoated part to turn brown and ugly. The same goes for strawberries if you've hulled them. If you've left on the leaves or the stem, just dip them 3/4 of the way.) Once dipped, place the fruit on the waxed paper.

Hannah's 2nd Note: Dried pears look best if you dip the bottom half.

Once all the fruit is dipped, refrigerate the cookie sheets until 30 minutes before you’re ready to serve. Arrange the fruit on a platter, cover it loosely with waxed paper and let it sit out for 20 to 30 minutes. The chocolate is tastier if it’s not too cold.

Serve this elegant dessert with strong coffee or tea, chilled champagne or white wine, and ice-cold lemonade for the kids. Don't forget Hannah's trick of making ice cubes from lemonade and using those so you won't dilute the lemonade. She also makes coffee ice cubes at the Cookie Jar for those customers who order iced coffee or for anyone who wants their cup of coffee cooled off in a hurry.