Halloween is approaching and you may begin to wonder how I can make Halloween 2020 extra special for my children? Will there be Trick or Treating this year? Our team at Great Pretenders wants to give you plenty of ways to make Halloween extra special all October long! So turn on the spooky movies, and get out the treats... healthy treats that is! We've gathered a list of 7 Frightful Fruits to share with your little ones, or to include as a special surprise in their lunch!
1. Silly Apple Bites by Fork and Beans
- 2 apples
- sunflower butter (or peanut butter)
- 32 sunflower seeds
- 2-3 strawberries, sliced
- 1-2 homemade googly eyes per apple bite
- Cut the middles out of each quarter of the apple to create a mouth. Don’t worry about perfection, you are filling this gap with sunbutter anyway so if you cut too deep, you can always just cover it up and no one will know.
- Coat the inside of the cut gap with a filling of sunflower butter.
- Place 4 sunflower seeds on the top of the “mouth” for the teeth.
- Place 1 sliced strawberry inside the mouth for the tongue.
- “Glue” each eye above the mouth with a dab of sunbutter to stick.
- Serve with a smile.
Visit www.forkandbeans.com for the full recipe.
2. Grapefruit Jack-O-Lanterns with Fall Harvest Salad by Say Yes
- 3-4 Grape Fruit
Fall Harvest Salad:
- 3 large apples (at least one granny smith)
- 2 medium oranges
- 2 large lemons, juiced
- 1 cup of grapefruit chunks
- 1 tsp cinnamon
- 1 Tbsp maple syrup
- 1 Tbsp honey
- 1/2 – 3/4 cup pistachios
- 1 Tbsp dried cranberries
- 2 Tbsp golden raisins
3. Frozen Chocolate Banana Ghost Pops by Skinny Taste
- 1 medium banana
- 1 cup good quality white chocolate*
- 8 mini chocolate chips for eyes
- 4 popsicle sticks
- Cut banana in half lengthwise, then in half to make four quarters. Insert popsicle sticks into bananas, and freeze bananas on a wax paper lined cookie sheet.
- When the bananas are frozen, fill a coffee mug with chocolate. Melt chocolate in the microwave 30 seconds at a time, stirring until the chocolate is melted and soft.
- Dip the bananas one at a time into the chocolate, scraping off the excess chocolate from the back of the banana, and place it on a cookie sheet lined with wax paper.
- Quickly add the chocolate chips for the eyes before the chocolate hardens (you have to work quickly here).
- Return to the freezer until frozen and ready to eat. Eat frozen.
Visit www.skinnytaste.com for the full recipe.
4. Monster Apples by The Decorated Cookie
- 1. With the knife, cut a wedge where the teeth will go.
- Brush the exposed apple with honey to help prevent browning.
- Stick the teeth in the opening. (Try and jam it in so it’s secure.)
- Use the toothpick to dab two dots on the apple and adhere the eyes.
- Let set and serve.
Visit www.thedecoratedcookie.com for the full recipe.
5. Chocolate Covered Strawberry Ghosts by Yummy Healthy Easy
- White chocolate
- Candy eyes
- Wax or parchment paper
Melt white chocolate as instructed on the package. Dip strawberries one at a time in melted chocolate, dragging out some of the chocolate on the bottom to make a ghost "tail".
Set on wax or parchment paper. Place candy eyes on front of strawberry. Let harden on parchment or wax paper.
Repeat until you get the quantity of strawberries desired. Serve and devour!
Visit www.yummyhealthyeasy.com for the full recipe
6. Banana Mummies by Woman's Day Kitchen
- 4 bananas
- 1 lb. white chocolate
- 4 oz. white chocolate
- 16 mini M&M's
- 4 oz. milk chocolate chips
- 8 lollipop sticks
- Line a large baking sheet with parchment paper. Skewer each banana half with a lollipop stick and freeze until firm, at least 2 hours.
- In a large microwave-safe measuring cup, melt 1 pound white chocolate in the microwave according to package directions. One at a time, dip the bananas into the chocolate to coat, shaking off any excess. Return to the baking sheet and immediately place two M&M candies near the top for eyes.
- Melt the remaining white chocolate in the microwave according to package directions and fill a small piping bag fitted with a small, round nozzle tip. Pipe zigzags over the banana to form bandages. Repeat this step with the milk chocolate, if using. Chill or freeze until ready to serve.
Visit www.countryliving.com for the full recipe.
7. "Poison" Candy Apples By Liza Jernow
- 2 baby Granny Smith apples
- 12 wooden candy apple sticks or dowels
- 1 1/2 c. sugar
- 1/2 c. light corn syrup
- 1 tsp. black gel paste food coloring
- Wash and dry apples thoroughly. Place on a baking sheet and poke firmly with dowels. Line a second baking sheet with buttered parchment paper, and set aside.
- Place a candy thermometer in a medium saucepan and add sugar, 3/4 cups water, and corn syrup. Place over medium heat; whisk until sugar is dissolved. Let the temperature rise without stirring until it reaches the hard-crack mark at 310 degrees F. Remove pan from heat. Carefully remove thermometer, and add food coloring.
- Swirl pan to mix in the color completely. Swipe and twirl the apple through the candy, shake off excess, and place on buttered baking sheet. Repeat with remaining apples.
Visit www.countryliving.com for the full recipe.