Chocolate-Dipped Fruit

1. Drain the cherries, canned pineapple chunks, mandarin orange sections, and/or fresh strawberries thoroughly on paper towels for several hours.

2. Melt the dipping chocolate or confectioners coating. Hold the fruit by one end, dip a portion of the fruit into the melted chocolate. (Or, to completely cover the fruit, drop the fruit, one piece at a time, into the melted chocolate. Use a fork to lift the fruit out of the chocolate.) Let excess chocolate drip off liquid. Place the dipped fruit on a baking sheet lined with waxed paper until dry. Serve the dipped fruit the same day it is dipped. Makes about 2-1/2 pounds.