Chocolate Dipped Fruit

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 3 ingredients
The first time I made this recipe I was patting myself on the back for making something so pretty and delicious, while kicking myself in the butt for never making it before. Why? Chocolate...


  • 3 ounces dark or semi-sweet chocolate, roughly chopped (buy Caillebault or Valhrona if you can get it)
  • 8 strawberries, washed and patted dry
  • Chopped nuts (optional)

Nutrition Facts


111 cals


7 g

Saturated Fat

4 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

2 g


16 g


13 g


2 g


1 g


3 mg


  1. Place the chopped chocolate into a double boiler or a heatproof bowl and set over a stockpot with 2-inches of simmering water. Do not let the bowl touch the water. Stir chocolate just until melted.
  2. Line a baking sheet with waxed paper. Dip the strawberries and bananas, one at a time, in the chocolate. Sprinkle with chopped nuts, if using, and place on waxed paper.
  3. Chill in the refrigerator for 15 minutes.

Chef Tips

Experiment with any fruits you have on hand. Try bananas, pears, pineapples, grapes, mandarin segments, whatever takes your fancy. If you’re in chemo, either wash the fruit very well, or use fruits that you have to peel, like bananas, pineapple or mandarins. Be sure to wash them before cutting.

Melting chocolate doesn’t require any fancy equipment, just a non-reactive bowl that will fit over a pan of simmering water.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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