Fondue Fruit Combinations: The Swiss Way

Swiss fondue is a gooey, savoury delicacy and a national icon throughout Switzerland. It is traditionally made with a mix of Gruyère, Fribourg vacherin, Emmental, Appenzeller, French Beaufort, and Comté cheeses, melted with white wine. While bread is the main accompaniment, fruits like apples, sliced pears, and pineapple are also served alongside the fondue pot.

Apples and pears

Swiss fondue is a delicious combination of the finest Swiss cheese, wine, and a communal atmosphere. It is a national icon throughout Switzerland and is traditionally served with bread, boiled potatoes, charcuterie, and cornichons or other pickles. However, fruit is not traditionally used in Swiss fondue. That being said, some recipes suggest sliced apples and pears as tasty alternatives to the classic accompaniments.

Selecting the Right Fruit

When selecting apples and pears to accompany Swiss fondue, it is important to choose fruits that will complement the creamy cheese. Tart apples, such as Granny Smith, are recommended for their dreamy combination of sweet and sour flavours.

Preparing the Fruit

To prepare the apples and pears, simply slice them into wedges or cubes. This ensures that they can be easily skewered and dipped into the fondue. It is important to note that fruits with a higher water content, such as apples, may require additional preparation to prevent them from browning. A squeeze of lemon juice or a quick dip in acidic water can help to slow down the browning process.

Dipping Etiquette

When dipping apples and pears into Swiss fondue, it is important to follow proper fondue etiquette. Use a fondue fork or skewer to securely spear the fruit, taking care not to touch the fruit with your mouth when pulling it off the skewer. Be careful not to drop the fruit into the fondue pot, as this may result in penalties such as buying a round of drinks or cleaning up after the meal.

Health Benefits

In addition to being a delicious treat, apples and pears offer health benefits that can aid in digestion after indulging in creamy Swiss fondue. The enzymes in these fruits can help to break down the cheese, while their acidity provides a bright counterpoint to the richness of the fondue.

Final Thoughts

While apples and pears may not be the traditional choice for Swiss fondue, they can add a refreshing twist to this classic dish. Just remember to select the right fruits, prepare them properly, and follow fondue etiquette for a delightful and enjoyable experience.

Grapes and pineapple

Grapes are a classic choice to serve with cheese. The Swiss even make a wine from grapes, called Fendant, that is traditionally served with fondue. Fendant is a light, dry, and fruity white wine produced in the canton of Valais. It is made from the Chasselas grape, which is grown in the highest vineyards in Europe—on steep terraced slopes in Valais that are sheltered by the Alps. Grapes grown in this region benefit from plentiful sunshine. The Chasselas grape is also used to make another Swiss wine called "Dôle", a light young red.

Pineapple is also a great choice to serve with Swiss fondue. The host of a fondue party in Milwaukee, Wisconsin, served a pineapple cheese ball alongside the fondue, which helped her form deeper relationships with her now-closest friends in town.

Salami and cured meats

When preparing cured meats for Swiss fondue, it is best to cut them into thin slices or cubes. This ensures that the meat can be easily skewered and dipped into the melted cheese. In addition to salami, other cured meats such as prosciutto, peppered ham, or even bacon can be offered as dipping options.

If you want to get creative, you can also incorporate cured meats into the fondue itself. For instance, you could try adding chopped-up pieces of salami or prosciutto to the cheese mixture before melting it. This will infuse the fondue with the savoury flavours of the cured meats, creating a unique and tasty variation on the traditional Swiss fondue.

To elevate your Swiss fondue experience even further, consider serving a variety of dips and sauces on the side. For example, you could provide a tangy mustard dip, a spicy chilli sauce, or a creamy garlic aioli to complement the salty, savoury notes of the cured meats.

Lastly, don't forget to choose a crusty, sturdy bread to accompany your Swiss fondue. A good loaf of sourdough, rye, or pumpernickel will provide the perfect base for piling on the melted cheese and cured meats, creating a decadent and indulgent bite.

Bread and crackers

Bread is the main accompaniment to Swiss fondue, but there are a few things to keep in mind when preparing and eating it.

Firstly, it's important to use the right type of bread. A rustic, crusty loaf, such as sourdough or a baguette, is ideal. The bread should be cut into cubes that are easy to skewer and dip into the fondue.

When dipping the bread into the fondue, it's important to spear it firmly on the fondue fork, with the crust on the outside. Be careful not to touch the fork with your mouth when pulling the bread off—you can even use a knife and fork to be extra cautious.

It's also important to follow proper fondue etiquette when eating bread with fondue. This includes stirring the fondue in a clockwise or figure-eight motion to keep the cheese mixed properly, and twirling any excess cheese back into the pot instead of tapping or scraping it on the side. Double-dipping is definitely not allowed!

In addition to bread, crackers can also be served with Swiss fondue. However, it's important to choose a sturdy cracker that can withstand the weight of the cheese without falling apart.

Some people also like to serve bread and crackers with toppings or spreads to add extra flavour to the fondue. Popular choices include garlic butter, tapenade, or a variety of dips and spreads.

Pickles and cornichons

In England, cornichons are called gherkins, which are a close relative of the cucumber plant but with a bumpier, crisper texture. Cornichons are made from a few different types of gherkin plants, and while finding the right kind of cucumber in the U.S. may be challenging, the recipe itself is simple. Just remember that cornichons will need to sit for three to four weeks after canning.

One of the more popular types of cucumbers used for cornichons is the fin de Meaux cucumber. A variety called Parisienne cornichon de Bourbonne cucumbers is also commonly used. You can also use pickling cucumbers cut into 1/2-inch spears.

To make classic French cornichon pickles, you will need:

• 2 pounds of fin de Meaux cucumbers (2 inches long is best)
• 1/2 cup kosher salt, divided
• 2 cups distilled white vinegar
• 1 tablespoon white onion, finely chopped
• 1 clove garlic, peeled and halved
• 1 teaspoon fresh dill, chopped
• 1 1/2 teaspoons black peppercorns

• In a large bowl, toss the cucumbers with 1/4 cup plus 2 tablespoons of salt.
• Arrange the cucumbers in a single layer on paper towels or clean kitchen towels to allow the salt to draw moisture out of the cucumbers. Let them sit for 90 minutes, then rinse the cucumbers thoroughly.
• Sterilize two 1-pint jars, along with their lids and rings, and keep them hot until you are ready to fill them with the pickling mixture.
• In a medium, non-reactive saucepan over medium-high heat, bring the vinegar, water, and remaining 2 tablespoons of salt to a boil.
• Divide the onion, garlic, dill, peppercorns, cloves, and bay leaves between the two sterilized jars.
• Pack the cucumbers into the jars, leaving 1/2 inch of headspace.
• Fill the jars with the hot vinegar mixture, leaving 1/4 inch of headspace from the top of the jars.
• Tap the jars to remove any air bubbles, cap them, and process them for 10 minutes in a boiling-water canner.
• Cool the jars and store them in a cool, dark place for at least three to four weeks before opening.

Once you have made your cornichons, you can serve them alongside your Swiss fondue. Just remember to follow the proper Swiss fondue etiquette, such as using the right tools for dipping and stirring your bread in a clockwise or figure-eight motion. And don't forget to maintain the right heat and consistency for your fondue, so that you get that delicious thin crust of toasted cheese at the bottom of the pot!

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