I scream, you scream for cool fruity summer dessert

About 35 years ago while living in Cincinnati, Ohio, I planned an outdoor picnic/dinner party for about 25 people at the end of summer on our little horse farm. Little did I know we would be suffering a drought, with 90 degree temperatures and 90% humidity for about a month before the party.

 

I had hired a caterer, so no cancelling AND I planned to make the dessert myself. Needless to say, I gave up the idea of ice cream cones, so I scurried around to come up with an alternative.

 

This cool, fresh and relatively easy alternative saved the day. No measurements on the fruit; it depends on how many servings you need and the choices of fruit can vary according to taste.

 

I will note that children prefer the strawberries and white grapes. This is a great after dinner treat for them. But beware, they may be caught sucking off the sugar and chocolate and leaving the fruit.

 

FROZEN FRUIT CHOCOLATE DESSERT

 

Ingredients
• Fresh, whole strawberries, at least a quart. Ripe is best, stems if possible
• Fresh, ripe pineapple, cut into bite-sized wedges
• White grapes
• Blueberries (larger is better)
• Bananas (not overripe) cut into rounds
• 2 bags of dark chocolate-flavored melting wafers
• Juice of 2 lemons
• 1/3 c. white sugar
• Wooden toothpicks

 

Directions
Prepare the fruit, washed and dried, and slice the bananas and pineapple. The chocolate sticks much better if the fruit is dry before dipping. 

 

For the white grapes and blueberries, wash and let dry. Squeeze the fresh lemons and roll the grapes in the lemon juice and then roll them in the sugar. Stick a wooden toothpick in the top, not the vine end, and they will stand. Or for younger children, just leave enough of the vine to use to roll them and place on a wax paper-lined cookie sheet. Place in the freezer until ready to serve.  Same with the blueberries — roll them in lemon juice and sugar and place on wax paper in the freezer. I put the blueberries in a chilled bowl with a spoon to serve.

 

Place the two bags of chocolate wafers in the top of the double boiler and heat slowly. Do not allow water to boil. Once the chocolate is melted, use a fork or wooden stick (as used to make shish kabobs) to dip the fruits and place on a wax paper-lined baking pan. Refrigerate until ready to serve. No need to freeze the strawberries, bananas or pineapple; they do well simply chilled.

 

Serve immediately after removing from the refrigerator.