Fruity Fondue Recipes

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FRUITY FONDUE



Fruity fondue image

It counts as 2 of your 5-a-day and is superhealthy, so what are you waiting for? Get dipping!

Provided by Good Food team

Time 15m

Number Of Ingredients 3

650g mixed fruits, such as strawberries, pineapple chunks, grapes, mango chunks, melon chunks
150g pot fat-free yogurt , use your favourite
100g milk chocolate

Steps:

  • Thread the fruits onto wooden skewers. Melt the milk chocolate on a low heat in the microwave and transfer to a small serving bowl. Serve the kebabs on a platter with the yogurt and melted chocolate for dipping and get everyone to dig in.

Nutrition Facts : Calories 216 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.16 milligram of sodium

FRUIT FONDUE



Fruit Fondue image

Provided by Metro

Time 30m

Yield 4

Number Of Ingredients 5

2 Tbsp. (30 mL) frozen fruit concentrate, undiluted (orange or other)
8 oz (225 g) plain yoghurt
1 to 2 Tbsp. (15 to 30 mL) honey
1 pinch cinnamon or nutmeg
fresh fruit, washed and well dried: bananas, clementines, grapes, apples, etc.

Steps:

  • Partially thaw juice; mix with yoghurt.Add cinnamon or nutmeg.Flavour with honey; serve in a bowl.Arrange the fruit around the bowl.

FRUIT FONDUE



Fruit Fondue image

Provided by Robert Irvine : Food Network

Categories     dessert

Time 25m

Yield 4 servings

Number Of Ingredients 5

2 to 3 cups fresh berries or 2 (10-ounce) packages frozen berries, for serving
2 tablespoons cornstarch
4 tablespoons liqueur of choice, or water
A variety of fruits (apples, pears, melons, figs, strawberries, cut into bite-sized pieces
Pound cake, angel food cake, small cookies, etc., for serving.

Steps:

  • Puree the berries in a blender or food processor. In a small bowl, dissolve the cornstarch in the liqueur or water. Place the pureed berries and the cornstarch mixture in a small saucepan and heat over medium heat, stirring frequently, until the mixture thickens slightly and the milky color has disappeared. Pour into a serving bowl or fondue pot. Serve with fondue forks or metal or wooden skewers so that diners can dip their choice of fruit or cake into the sauce.

FRUIT AND CHOCOLATE FONDUE



Fruit and Chocolate Fondue image

Provided by Food Network

Categories     dessert

Time 10m

Yield 15 servings

Number Of Ingredients 2

1 pound chocolate, milk, dark or semisweet
3/4 cup heavy cream

Steps:

  • Place chocolate in a double boiler on the stove. When melted, add the cream and stir until soupy. Remove from the heat and serve in a fondue pot with a low flame or preheated ceramic dish. Serve with berries and other fruit.

MINI FRUIT FONDUE



Mini Fruit Fondue image

Provided by Rose Hammick

Categories     Condiment/Spread     Chocolate     Fruit     Dessert     Kid-Friendly     Yogurt     Strawberry     Pineapple     Birthday     Party     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 kabobs

Number Of Ingredients 14

Summer fruit version
Toothpicks
1 cup strawberries, hulled
2 peaches, cut in half, pitted, and cut into chunks
1 small cantaloupe, skin removed, seeded, and cut into small chunks
Winter fruit version
Toothpicks
1 small pineapple, peeled, cored, and cut into chunks
1 mango, peeled, pitted, and cut into small chunks
2 bananas, peeled and cut into small chunks
Sweet dips
Thick whole-milk yogurt and honey mixed to taste
8 oz milk chocolate melted with 1 tablespoon of corn syrup
Multicolored nonpareils

Steps:

  • Thread 3 pieces of fruit onto each toothpick. Chill for 1 hour. Make sweet dips. Sprinkle with nonpareils and serve with fruit.

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  • Put the cocoa powder and the sugar together in a small saucepan, and then whisk in the water. Heat the mixture on medium heat, stirring, until it is smooth and comes to a simmer.
  • Stir in the dissolved cornstarch and continue cooking until the syrup thickens a bit. Take off the heat and add the vanilla. Note: The cornstarch thickens the sauce and makes it more 'dippable', but you can leave it out if you like, for a thinner sauce. Let the syrup cool before using. You can store it for quite a while in the fridge.
  • For the fruit skewers, wash the fruit and peel, if necessary. Slice the bananas and kiwi. Cut larger fruit like melon and pineapple into chunks, and leave berries whole. Thread the fruit onto bamboo skewers. If you are serving to small children, snip off the pointed ends after you have assembled them.
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