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Fruit and chocolate can be a tasty pairing. Certain fruits hold up to the heat of melted chocolate and still retain their sweetness, whether they are used in candy or a chocolate fountain. Before you order your next chocolate fountain or make a batch of chocolates, consider the flavors, colors and textures the fruit will add to your dessert table.


The sweetness and tartness of berries can go well with the sweetness of chocolate. Some popular berries to cover with dark, milk and white chocolate are raspberries, strawberries, blackberries, blueberries and cherries. Use berries in chocolate fountains or cover them in chocolate for truffles and other desserts.


Melons are naturally sweet and can pair well with the bitter taste of dark chocolate or the creamy taste of white and milk chocolates. Some popular melons to cover in chocolate are honeydew and cantaloupe.


Citrus pairs well with dark, white or milk chocolate. Some popular citrus fruits that can be covered in chocolate are mandarin oranges, oranges, mangoes, papaya, dragon fruit, star fruit and kumquats.

Other Fruits

Other fruits that are sweet enough to hold up to the sweetness of chocolate include bananas, apple slices, kiwi, grapes, pears and apricots. Remember that bananas and apples will oxidize and turn brown when exposed to the air; therefore, peel and chop bananas and apples just before covering them in chocolate, or spray the pieces with orange juice or lemon juice to delay browning.

Dried Fruits

Fruits do not have to be fresh to be covered by chocolate. Cover fruits such as banana chips, dried apple slices, dried apricots, dried cherries or dried cranberries in chocolate to add an exotic texture to the dessert table.

About the Author

Shailynn Krow

Shailynn Krow began writing professionally in 2002. She has contributed articles on food, weddings, travel, human resources/management and parenting to numerous online and offline publications. Krow holds a Bachelor of Science in psychology from the University of California, Los Angeles and an Associate of Science in pastry arts from the International Culinary Institute of America.