to be dipped.
For variety, wrap some of your rolls with plum Chopsticks may be the most commonly used
or papaya instead of mango. Equally moist, these utensils for sushi, but fondue sticks will do the
fruits will adhere to the banana easily, too. job, too, especially if chocolate fondue sauce is
your dip du jour.
1 large mango, peeled
3 bananas, peeled
¼c pomegranate seeds, blueberries,
or kiwi wedges, for topping
2Tbsp honey (optional)
1. Using a Y-shaped vegetable peeler, slice the
mango from top to base into 16 thin strips, about
¾"× 3½" each. Tidy your strips with a paring knife if
necessary. Slice the bananas crosswise into about
16 pieces, each ¾" thick.
1 small star fruit, about 4" long
12 large strawberries, about 1¼"
at widest point
blueberries, kiwi wedges, or
pomegranate seeds, for topping
2Tbsp chocolate fondue sauce or honey
1. Slice the ends off the star fruit, then cut it crosswise into 4 star-shaped slices, each about ¾" thick.
2. Wrap the circumference of each banana slice
with a mango strip.
2. Using a serrated knife, slice the tops and bottoms off the strawberries to create 12 rounds, each
about ¾" thick.
3. Arrange the fruit rolls on a plate, cut side up.
Decorate each with pomegranate seed “roe” or
other fruit toppings, adhering the toppings to the
bananas with a dollop of honey. Serve with maple
or vanilla yogurt cream on the side (sauce recipes
on page 60).
3. On 4 dessert plates, arrange a slice of star fruit in
the center with 4 strawberry slices surrounding the
star fruit. Garnish with fruit topping of your choice,
using a dollop of chocolate fondue sauce or honey
to adhere the garnish to the fruit slices. Serve with
warm chocolate fondue or other sauce on the side.