Scary fruit platter

• white chocolate↗70g g

  plus extra for attaching eyes

• bananas↗3 small

  peeled and cut crosswise in half

• edible black ink peneyeball cake decorations or black writing icing or
• celery↗small piece of
• tangerines↗6 small

  peeled

• red apple1

  peeled and cut into 6 wedges

• nut butter2 tbsp tbsp

  (used almond)

• raisins↗25g yogurt-coated g

  yogurt-coated

• lychee↗425g can g

  in juice, drained

• blueberries↗150g g
• cake eye decorations

  or toothpicks

• grapes↗250g black and green g
• wooden skewersshort
• black writing glaze

  or edible black ink pen, or cake eye decorations

Step-by-step instructions

1. 1

   For the “mummy” bananas, melt white chocolate in a heat‑proof bowl set over a pot of simmering water, or in the microwave in 20‑second bursts. Cool to room temperature. Spread the bananas on a parchment‑lined tray, drizzle the chocolate in a cross pattern to mimic “bandages”. Attach eye decorations or use black glaze or edible ink pen to draw eyes on the bananas, then cool until set, about 30 min (they will start changing colour after about 2 hours).

2. 2

   For the “tangerine” pumpkins, cut small “stems” from a piece of celery and insert them into the tops of the tangerines where the segments meet.

3. 3

   For the apple thorns, cut a small wedge from the skin of an apple slice to form a lip, then fill the “mouth” with nut butter. Insert raisins into the mouth, imitating crooked teeth.

4. 4

   For lychee eyes, stuff each lychee with a blueberry. Attach eye decorations to the blueberry using a little melted white chocolate from step 1, or skewer the fruits. Optionally place them in a punch bowl.

5. 5

   For grape snakes, thread alternating green and red grapes onto skewers, then attach eye decorations with white chocolate as in step 4.

6. 6

   Arrange the spooky fruits on a large serving platter. Fill gaps with leftover blueberries and garnish with Halloween‑themed figures and decorations, as desired.