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Tropical Fruit with Chocolate Sauce (Curacao)



  • 3 to 4 cups assorted fresh tropical fruit: banana, pineapple, strawberries, carambola, papaya, mango
  • 2 to 3 tablespoons orange-flavored liqueur or rum

Chocolate Sauce

  • 6 ounces semisweet chocolate chips
  • 1/2 cup evaporated milk
  • 1/2 cup granulated sugar
  • 2 teaspoons butter or margarine
  • 1 tablespoon orange-flavored liqueur or rum


  1. Prepare Chocolate Sauce.
  2. Fruit: Toss fruit and liqueur or rum.
  3. Cover and refrigerate, stirring once or twice, at least 1 hour.
  4. Spoon fruit into dessert dishes; drizzle with Chocolate Sauce.
  5. Chocolate Sauce: Heat chocolate, milk and sugar to boiling over medium heat, stirring constantly; remove from heat.
  6. Stir in butter and liqueur. Let stand for 1 hour.
  7. Cover and refrigerate any remaining sauce.

Yield: 6 to 8 servings

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