MINI MONSTER SNACKS
Makes 12 snacks
1. Using a small sharp knife, make a shallow cut at the circumference of the rambutan, slicing through the skin but not the fruit itself. Remove the top half of the skin and pop the rambutan out of the bottom to reveal two rambutan shell “cups.” Reserve the fruit for another use.
2. If using a whole pomegranate, fill the sink with water. Then quarter the pomegranate, place the quarters in the sink, and use your fingers to release the arils. Collect all of the arils and dry. This method protects you and your kitchen from messy pomegranate juice!
3. Fill empty rambutan cups with pomegranate arils and serve!
1. Despite their intimidating spikes, Kiwano Melons have a soft shell that yields easily to a knife.
2. Simply carve the melons to create faces or designs, and then slice off the melon bottoms so they stand up straight.
3. The slippery, seedy green flesh inside will slide out of the melon and makes a great base for your display!
4. Great decorative items include longans, which resemble eyeballs, and rambutans, which have skin that can easily be shaped into eyebrows, mustaches and more.
Slice the tops off the longans to reveal the inner black seeds. Cut the passion fruits in half across the equator, and push the sliced longans into the passion fruit halves. Serve and enjoy.
If longans aren’t available, create a similar effect with grapes and pomegranates. Slice green grapes in half, cut a tiny slit in the center, and push a single pomegranate aril into the grape. Then push the grapes into the passion fruit.
6 cups Chocolate Pudding (from 3 packets instant pudding mix, prepared)
3 cups Cookie Crumbs (from 1 large pack sandwich cookies, crumbled in a food processor)
4 cups Whipped Topping (about 1 container)
1” thick slice of Jackfruit
1 Buddha’s Hand Citron
Candied Buddha’s Hand Worms
1 tube Icing Gel, black
9″ x 13” baking pan
1. Spread the chocolate pudding in the pan. Stand the jackfruit slice vertically at one end of the pan, so it resembles a tombstone. Mound the whipped topping across the center of the pan, and sprinkle the cookie crumbs to cover the entire pan.
2. Arrange a whole Buddha’s Hand citron or Buddha’s hand slices so it resembles a hand coming from the grave. Decorate with the gummy worms and candied Buddha’s Hand worms.
3. Refrigerate for two hours before serving. Just before displaying, write “R.I.P.” or another spooky message on the headstone.
1 Buddha’s Hand Citron
3 cups Water
3 cups Sugar plus more for tossing fruit
1 glass Ice Water
1. Slice the Buddha’s Hand into long, thin strips about ⅓” thick and about 3” long. In a 4-quart pot, stir the water and sugar together and add the Buddha’s Hand slices. Bring the mixture to a boil, then reduce to a simmer. Stir occasionally for 45 minutes, then remove the pot from the heat and allow to sit for 30 minutes.
2. Strain the peels through a colander over a bowl, making sure to reserve the delicious syrup (perfect for teas, cocktails and baked goods)! Spread the peels on parchment paper to dry until tacky, about 2 hours. Roll them in sugar and dry the pieces overnight on a wire rack. Add them to your Haunted Graveyard (chocolate pudding and cookie no-bake cake), or anywhere else “worms” might fit into your Halloween buffet!
Any thick-peeled citrus can be candied using this technique, and makes a great holiday season treat!
FREAKY FRUITSTM SALAD
1. Slice the first three fruits in half lengthwise and discard the Kiwano flesh or save for another use.
2. Discard the papaya seeds. Cut the cherimoya into wedges, slice away skin, and remove seeds.
3. Using a knife and a melon baller, remove the flesh from the dragon fruit, papaya, and cherimoya, making different shapes.
4. Reserve the fruit shells to use as serving bowls, carefully combine he cut fruit.
5. Spoon the fruit mixture into the reserved “bowls”. Garnish with the tiny finger lime pearls and serve.
DRAGON EGG STEW
1. Wearing gloves, slice the skins off the cactus pears and discard.
2. Purée the cactus pears and 1 cup of the apple cider in a food processor or blender.
3. Press the purée through a fine strainer into a bowl to catch the juice.
4. You should get approximately 3 cups of liquid. Discard the dry seeds and pulp.
5. In a punch bowl, combine the cactus pear mixture with the sparkling water and the remaining apple cider.
6. Slice the skin off the longans and rambutans and add the fruit to the punch bowl.
7. The more rambutans and longans you use, the spookier the effect!
LIME SLIME PUNCH
6 tablespoons Melissa’s White Chia Seeds
2 cups Warm Water
3 cups Limeade Green Food Coloring
1. Mix 6 tablespoons of chia seeds into 2 cups of warm water, stirring well to distribute.
2. Refrigerate mixture overnight.
3. The next day, slowly add three cups of limeade to the mixture, whisking to break up any clumps and incorporate the two liquids.
4. Add 2-3 drops of green food coloring to achieve desired color.