1Line jelly roll pan, 15 1/2x10 1/2x1 inch, with waxed paper. Heat chocolate chips and shortening in 1-quart saucepan over low heat, stirring frequently, until smooth; remove from heat.
2Dip half of each piece of fruit into chocolate. Place in pan.
3Refrigerate uncovered about 30 minutes or until chocolate is firm. Arrange fruit on plate in wreath shape.