The Basics of Fondue. When preparing food for dipping, keep all foods bite sized in cubes, slices, or wedges.Use day old bread for fondue as fresh bread tends to crumble easily.
The same holds true for fresh cake.Chill fruits before dipping, it will help the fondue to stick.Meat and seafood must be precooked if dipping in fondue that is not hot enough to cook safely (i.e. cheese fondue).Precook vegetables if dipping in a cheese fondue. Cheese Fondue Cooked chicken, cooked ham, cooked pork sausage, cooked seafood, apples, hard-crusty breads, French bread, rye bread, Italian bread, pears, cauliflower, broccoli, potato wedges, vegetables, and pickles.
Chocolate, Dessert, and Fruit Purée Fondue Firm fruits, strawberries, sliced bananas, fresh pineapple, mango, kiwi, hard apples, grapes, cherries, figs, peaches, dried fruits, ladyfingers, angle food cake, pound cake, cheesecake, vanilla cookies, marshmallows, chocolate cake (fruit fondue), miniature lemon muffins, and miniature blueberry muffins. Cheese Fondue Recipe. Cheese Fondue Recipe.