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For the mummy bananas, melt the chocolate in a heatproof bowl set over a small pan of simmering water or in the microwave in 20-second bursts. Cool to room temperature. Put the bananas on a tray lined with baking parchment and drizzle over the chocolate in a criss-cross pattern to make ‘bandages’. Stick on the eyeball decorations or use black icing or an edible ink pen to draw the eyes on the bananas, then chill until set, about 30 mins (they will start to discolour after about 2 hrs).
For the tangerine pumpkins, cut tiny ‘stalks’ from the celery piece and push these into the tops of the tangerines where the segments come together.
For the apple fangs, cut a small wedge from the peel side of the apple wedges to make lips, then fill the ‘mouth’ with the nut butter. Push the raisins into the mouth to look like wonky teeth.
For the lychee eyeballs, stuff each lychee with a blueberry. Stick the eyeball decorations onto the blueberry using some of the melted white chocolate from step 1, or skewer the fruit together. If you like, drop these into a punch bowl.
For the grape snakes, thread alternating green and red grapes onto skewers, then stick on eyeball decorations with white chocolate as in step four.
Arrange the freaky fruits on a large serving platter. Fill gaps with any leftover blueberries and decorate with spooky Halloween figures and decorations, if you like.