Chocolate-Dipped Fruit

Wash all of your fruit thoroughly. Leave the tops on the strawberries, because they make excellent handles.

Peel the kiwi fruit and oranges. Slice the kiwi fruit into thick slices crosswise. Section the orange and remove as much of the pith as possible.

Core the apple and slice it into rings. Dip the apple rings into lemon juice to keep them from turning brown.

Fill the bottom part of a double boiler with water and bring it to a slow boil, making sure that the water is not touching the underside of the top pot. Add the chocolate and stir it occasionally until it melts. Turn the heat to its lowest setting to keep the chocolate from hardening as it cools.

Use locking tongs to dip the fruit, except for the apple rings, into the chocolate. Don`t drop them in; you only want to cover each piece of fruit about halfway. Lay them out on waxed paper to cool.

Dip the apples in the chocolate and then sprinkle chopped nuts onto the soft chocolate before laying them out on the waxed paper.

Refrigerate the fruit for about an hour.

Roll freshly rinsed grapes in superfine sugar. Arrange the chocolate-dipped fruit on a pretty platter and garnish with the sugared grapes.