Bloomsbury Early Years - Fun Fruity Fondue
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The Little Book of Healthy Eating

Activity Type:

Cooking

Ages:

3-5 years

Characteristics of Effective Learning:

Being involved & concentrating, Finding out & exploring

Topics:

Food

Type of Content:

Activity

Related Activities

Fun Fruity Fondue

An idea for healthy eating

by Amicia Boden

Starter activities

Focus on a fruit theme with a fruit market stall role-play activity. Set up a stall with a counter, canopy, sign, baskets and large bowls filled with fruit models, shopping baskets, paper bags, balance scales, aprons, cash register, play money and shopping lists with words and pictures. Read ‘Oliver's Fruit Salad’ by Vivian French and then come together to make fun fruity fondue.

What are they learning?

Make a fruit dessert to share and enjoy. This tasty treat offers an opportunity to explore a variety of fruits and taste them in a novel way. This can be linked back to the Eatwell Plate and 5-a-day.

Key Skills: Identifying fruits, naming their colours and counting them. Preparation methods including washing, peeling, chopping, mashing, and mixing.

What you need

Ingredients

  • 2 bananas

  • 2 tangerines

  • 100g of green seedless grapes

  • 100g of red seedless grapes

  • 120g of ripe strawberries, stalks removed

  • 200g of Greek yoghurt (standard or reduced fat)

  • 1 tablespoon of runny honey

Equipment

  • Table knives and chopping boards

  • Bowl of water and clean cloth

  • Large zip lock bags

  • Serving platter and soup bowl

  • Forks or skewers

  • Fun optional extra: crinkle cutter

What you do

  1. Look at the selection of ingredients. Note the colours, shapes, and number of each fruit. How do they feel to hold (weight, texture)?

  2. Prepare the bananas. The children can practice peeling the skin. You may need to start this off for them. They can then place the peeled bananas onto a chopping board and either break them apart into chunks, or cut into chunks with a table knife. If you have a crinkle cutter, this can be a fun way to introduce children to chopping. To practice other fine motor skills, you could slice the banana with the skin on (using a paring knife) and then let the children practice pulling the strips of peel from each slice. Add the chunks of banana to the platter.

  3. Peel the tangerines. You can start it off and show the children how to use their fingers to pull off pieces of the skin. Alternatively you can break the tangerine in half and the children can pull out the segments and separate them. Show them how to hold the segments up to the light to check for pips. Add the tangerine segments to the platter.

  4. Plunge the grapes into the bowl of water and ask the children to gently wash. Pat them dry with a clean cloth. The children can pluck the grapes from the stalks. Note the different colours of grapes. Ask: ‘Is the taste different too?’ Add the grapes to the platter.

  5. Make the strawberry yoghurt fondue dip. Put the strawberries into the zip lock bag. Press most of the air out and close the zip. Let the children pass the bag around the table so that everyone can take a turn squashing the strawberries with the palm of their hands by pressing the bag onto the table. Discuss how this feels and how the appearance of the strawberries changes. Tip the squashed strawberries into the soup bowl with the Greek yoghurt and mix to combine. Add a little honey to taste, depending on the sweetness of the strawberries.

  6. Give each child a skewer or fork and let the fondue fun begin as they spear the fruit pieces and dip into the strawberry yoghurt. If double-dipping is a concern, adapt the presentation with individual fondues.

Ready for more?

  • Try themed fruit fondue sessions such as tropical fruits, seasonal fruits, or colour themes, such as ‘eat a rainbow’.

  • Pick some garden mint, snip into small pieces in a mug using clean nursery scissors. Add to the yoghurt dip for a refreshing twist.

  • Any leftover peel, skin or pips could be used for a composting activity.

  • Read picture books that include fruit such as ‘The Very Hungry Caterpillar’ by Eric Carle and ‘Handa's Surprise’ by Eileen Browne.

  • Try a colour sorting activity using tongs and a mini model fruit set.

  • Introduce some dramatic play by getting the children to imagine that they are a tiny fruit seed, curled up in a ball in the soil. Then they are watered and the sun shines. Slowly they begin to sprout, push out leaves, grow bigger and bigger into a plant. The bees visit them and they flower and fruit.

  • Grow fruits in your outdoor space or in containers. Strawberry or miniature blueberry bushes work well and are easy to maintain.

  • Visit a local fruit market stall, community orchard or ‘pick your own’ fruit farm.

  • Label a muffin tin with numbers 1-12 and provide a bunch of grapes for children to pull off and sort into the muffin cups.

Look, listen and note

  • Handle equipment and tools effectively including pencils for writing

  • Talk about feelings and behaviour

  • Design & technology

Where to go next: Peach beach cup
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