First, wash the strawberries, peel and slice the kiwi, and cut off the skin of the pineapple – cutting the fruit into your desired shape. I used cookie cutters to cut the pineapple.
Pat the fruit dry to remove any excess liquid so that the chocolate will stick better to the fruit. Using a small knife make a small insertion where you want the stick to be so that it will slide in easier. Once all of the sticks are inserted into the fruit it is time to start dipping!
Melt the chocolate according to the packing directions then dip the fruit in the chocolate, let the excess chocolate drip off, and set your fruit pop on a cookie sheet lined with wax paper to dry.
I like my Fruit Pops chilled so I keep them in the fridge and just pull one out as I crave them.
For a quick dry I placed the cookie sheet with wax paper in the freezer and every time I finished coating a piece of fruit I would quickly open the freezer, place it on the pan, and close the freezer again. – You don’t want to leave them in the freezer or they will be rock hard and then you might need dental assistance from my husband!