These treats were around our home every holiday. The fruits they are made with are usually available.  
It may seem too simple, but chocolate covered fruit is a real treat when the table is laden with heavier desserts that you may not want to indulge in after a large meal.
The candied peal of citrus fruit dipped in chocolate is also delicious with a small piece packing a big punch of flavor.
We most often had chocolate dipped mandarin slices. They are easy to prepare. 
Peel and section as many mandarins (or Cuties (as they are now called) as you think you will need. About 4-5 sections per person is adequate.  
Remove all the pith as you separate the sections, placing each section on a paper towel to absorb any juice that might escape. 
Blotting this juice will help the melted chocolate adhere to the fruit. 
Melt the chocolate according to package directions. A mix of half milk and half dark baking chocolate is really good on oranges.  
After the chocolate is melted, work quickly to partially dip each section in chocolate , placing it on it's side on wax paper for the chocolate to harden.
A modern twist is to sprinkle large salt crystals on the chocolate before it sets.
My family did not do this, but I am sure it would add a pleasing, salty dimensional taste to the final product.
Half coating strawberries, blueberries, grapes and other fruits has been done for many generations by many cultures.  
Fruit such as this placed on a table with other holiday fare is a pleasing change from the more traditional recipes of the season.