Name: Choc-dipped tropical fruit
Prep time: 40 min
Total time: 40 min
Yield: 10
Ingredients: 1 kilogram watermelon, cut into small wedges; 1 medium mandarin (200g), segmented; 1 cup (150g) cherries; 1 cup (130g) strawberries; 1 medium kiwifruit (85g), sliced; 8 dehydrated orange slices; 8 dehydrated pineapple slices; Crunchy add-ons; 2 tablespoons freeze-dried raspberries, crushed; 1 tablespoon desiccated coconut; 1 tablespoon slivered pistachios, chopped; 1 tablespoon activated buckwheat groats; 2 teaspoons freeze-dried raspberry powder; 1 teaspoon bee pollen, optional; Chocolate coating; 2 tablespoon coconut oil; 1/2 cup (120g) cacao butter, chopped finely; 2 tablespoons pure maple syrup; 1/2 teaspoon pure vanilla extract; 3/4 cup (100g) cacao powder

Ingredients

1 kilogram watermelon, cut into small wedges

1 medium mandarin (200g), segmented

1 cup (150g) cherries

1 cup (130g) strawberries

1 medium kiwifruit (85g), sliced

8 dehydrated orange slices

8 dehydrated pineapple slices

Crunchy add-ons

2 tablespoons freeze-dried raspberries, crushed

1 tablespoon desiccated coconut

1 tablespoon slivered pistachios, chopped

1 tablespoon activated buckwheat groats

2 teaspoons freeze-dried raspberry powder

1 teaspoon bee pollen, optional

Chocolate coating

2 tablespoon coconut oil

1/2 cup (120g) cacao butter, chopped finely

2 tablespoons pure maple syrup

1/2 teaspoon pure vanilla extract

3/4 cup (100g) cacao powder

Method

1.Place fruit on trays lined with baking paper. With a paper towel, pat watermelon dry to remove excess moisture

2.Place crunchy add-ons in separate small bowls.

3.Make chocolate coating – Place coconut oil and cacao butter in a medium heatproof bowl over a smaller heatproof bowl of boiling water; whisk until combined and smooth. Whisk in syrup and vanilla; remove from heat. Whisk in cacao until combined and smooth.

4.Working in batches, beginning with the smaller fruits, dip fruit into chocolate coating; allow excess chocolate to drain off. Sprinkle with a selection of crunchy add-ons; place on tray. If chocolate starts to thicken, reheat. Refrigerate choc-dipped fruit for 15 minutes or until chocolate is set.

5.Pour any leftover chocolate coating onto a plate lined with baking paper; sprinkle with leftover crunchy add-ons. Refrigerate for 15 minutes or until chocolate is set. Break into pieces and serve with the choc-dipped fruit.

You can use any combination of fresh, dried and dehydrated fruit. Dried salad flowers are available online, and can also be labelled “salade de fleur”.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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