I started making this Ghost Mandarin Orange Recipe the year I got tired of handing my kids nothing but sugar on Halloween. Once I saw how excited they got over fruit shaped like tiny ghosts and pumpkins, I never went back to boring snack trays.
It takes me about ten minutes from start to finish, and I genuinely look forward to setting these out every October. If you want something festive that still feels wholesome, I promise this one earns a permanent spot on your Halloween table.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 0 minutes (no-cook)
- Total Time: 10 minutes
Ingredients
- 4 ripe bananas — pick ones that are firm but not too green, they hold their shape best when cut
- ½ cup mini chocolate chips — small chips work far better than regular ones for making tiny ghost faces
- 8 mandarin oranges — go for seedless ones so they’re easy for little hands to peel and eat
- 1 stalk celery — gives the pumpkins their little green stem, cucumber works too if you’re out of celery
- ¼ cup plain or vanilla yogurt (optional) — a small side of banana ghosts yogurt dip adds a creamy contrast for dipping
Note: this recipe serves 8, making 8 banana ghosts and 8 mandarin orange pumpkins in total.
Equipment You Need
- Cutting board — gives you a clean, steady surface for slicing the bananas and celery
- Paring knife — perfect for precise cuts on both the bananas and celery stems
- Small bowl — useful for holding your mini chocolate chips while you work
- Serving platter — lets you arrange everything in one festive, Halloween-ready display
How to Make Ghost Mandarin Orange Recipe?
This one barely counts as cooking since nothing goes near a stove or oven. It’s really more of an assembly project, which makes it perfect for getting kids involved. Here’s exactly how I put mine together every time.
Prepare the Bananas
Peel each banana and slice it in half crosswise, so you end up with two shorter pieces that stand upright on their own. Stand each half up on your cutting board with the rounded top facing up, since that rounded end becomes the ghost’s head.
Add the Ghost Faces
Take your mini chocolate chips and gently press two of them into the top of each banana half to form eyes, with the pointed tip facing outward. Add one more chip below the eyes, pointed side pressed in, so the flat side faces out to look like an open mouth.
Peel and Prep the Oranges
Peel each mandarin orange completely, removing as much of the white pith as you comfortably can so the fruit looks clean and bright. Set the peeled oranges aside on your cutting board while you prepare the celery.
Cut the Celery Stems
Slice your celery stalk into four equal pieces, then cut each of those pieces in half lengthwise so you have eight thin strips total. These thin strips become the little pumpkin stems.
Assemble the Pumpkins
Gently press one celery strip into the top center of each peeled mandarin orange, leaving a bit of it poking out like a real pumpkin stem. Repeat with all eight oranges until every one has its own little stem standing up.
Arrange and Serve
Arrange your banana ghosts and mandarin orange pumpkins together on a serving platter, mixing them so the display looks lively and colorful. Serve immediately, since the bananas start to brown once they’re cut and exposed to air.
Additional Tips for Making This Recipe Better
I’ve made this snack more Halloweens than I can count, so here’s what actually helps.
- I always slice my bananas right before serving, since they brown quickly once they’re cut open.
- I keep a small bowl of yogurt on the side for dipping, and it turns this from a snack into more of a mini dessert.
- I use a toothpick to gently push my chocolate chips into place when the banana feels too soft for my fingers.
- I double the recipe automatically now, since one batch never seems to be enough at a party.
- I set everything out on a big platter instead of individual plates, since it makes cleanup so much easier.
Common Mistakes to Avoid
- I once prepped my bananas too far in advance, and they turned brown and mushy before anyone even got to try one.
- I used regular-sized chocolate chips the first time, and they looked way too big and clunky on the tiny banana faces.
- I didn’t remove enough of the white pith from my oranges once, and it made the pumpkins look messy instead of clean.
- I pushed the celery in too far the first few tries, and the stems disappeared instead of standing up nicely.
- I forgot to pick bananas that were ripe enough, and the too-green ones were hard to slice evenly.
How to Serve Ghost Mandarin Orange Pumpkins?
I like laying these out on a black or orange platter so the bright fruit colors really stand out against the background. Grouping the ghosts on one side and the pumpkins on the other makes for an easy, photo-friendly display.
A small bowl of yogurt or a light caramel drizzle placed in the center gives people something to dip their ghosts into. These also travel well in lunchboxes or party trays, and they pair nicely with a fun, spooky drink if you’re hosting a bigger Halloween get-together, like a batch of chilled Halloween eyeball punch served alongside them.
Variations
- Swap mandarin oranges for clementines or small tangerines if that’s what you have on hand
- Add a drizzle of melted dark chocolate over the banana ghosts for a slightly richer treat
- Turn the leftover celery and orange scraps into a warm orange pumpkin soup the next day so nothing goes to waste
- Use raisins or dried cranberries instead of chocolate chips for a naturally sweetened option
- Try a fun twist inspired by orange pumpkin recipes indian style by pairing the oranges with a pinch of chaat masala for a tangy, spiced kick
- Swap regular yogurt for a dairy-free coconut yogurt if you need this to be fully plant-based
Nutritional Information
Here’s a rough breakdown per serving of one banana ghost and one orange pumpkin, though this will shift slightly depending on fruit size.
- Calories: 95 kcal
- Protein: 1 g
- Carbohydrates: 24 g
- Fat: 1 g
Make Ahead and Storage
You can peel your mandarin oranges and prep the celery stems up to a day ahead of time, storing them separately in the fridge until you’re ready to assemble.
The banana ghosts don’t store well once sliced, so I always recommend cutting and decorating them just before serving to avoid browning.
If you do have leftover banana halves, freeze them in a sealed bag and toss them into a smoothie later instead of letting them go to waste.
Why You’ll Love This Recipe?
This one has become such a household favorite that I make it every single October without fail.
- It’s incredibly quick: With zero cooking involved, you can have this whole platter ready in about ten minutes flat.
- It’s genuinely healthy: Unlike most Halloween snacks, this is just fruit and a few chocolate chips, so it fits right in with the whole orange pumpkin benefits angle people love about mandarin oranges this time of year.
- It’s kid-friendly to make: My kids love pressing the chocolate chips into place themselves, which makes this a fun activity, not just a snack.
- It’s easy to scale: Whether I’m making a small batch for us or tripling it for a school party, this recipe adjusts without any hassle.
FAQs
Can I make banana ghosts halloween treats ahead of time?
Not really for the bananas themselves, since they brown quickly, but you can prep the oranges and celery a day in advance and assemble everything right before serving.
Is there any connection between this recipe and a banana ghost movie?
No, this snack has nothing to do with any banana ghost movie, it simply gets its playful name from how the sliced banana looks like a little ghost.
What can I use instead of mandarin oranges?
Clementines, tangerines, or satsumas all work well as a substitute for mandarin pumpkin since they’re similarly easy to peel and about the same size.
Can I turn this into a dip-style snack?
Yes, a small bowl of yogurt or nut butter on the side makes a great dip and gives the platter a bit more variety.
How long do the mandarin orange pumpkins keep in the fridge?
The peeled oranges will stay fresh in a sealed container in the fridge for up to two days, though the celery stems are best added just before serving.
If you’re building out a whole spread for your Halloween party, these light and fruity bites also pair really well next to something warm and spooky like a mug of spider web hot cocoa for the adults and kids alike spider web hot cocoa recipe.
Ghost Mandarin Orange Recipe
Ingredients
Method
- Peel each banana and slice it in half crosswise, so you end up with two shorter pieces that stand upright on their own. Stand each half up on your cutting board with the rounded top facing up, since that rounded end becomes the ghost’s head.
- Take your mini chocolate chips and gently press two of them into the top of each banana half to form eyes, with the pointed tip facing outward. Add one more chip below the eyes, pointed side pressed in, so the flat side faces out to look like an open mouth.
- Peel each mandarin orange completely, removing as much of the white pith as you comfortably can so the fruit looks clean and bright. Set the peeled oranges aside on your cutting board while you prepare the celery.
- Slice your celery stalk into four equal pieces, then cut each of those pieces in half lengthwise so you have eight thin strips total. These thin strips become the little pumpkin stems.
- Gently press one celery strip into the top center of each peeled mandarin orange, leaving a bit of it poking out like a real pumpkin stem. Repeat with all eight oranges until every one has its own little stem standing up.
- Arrange your banana ghosts and mandarin orange pumpkins together on a serving platter, mixing them so the display looks lively and colorful. Serve immediately, since the bananas start to brown once they’re cut and exposed to air.
Notes
- I always slice my bananas right before serving, since they brown quickly once they’re cut open.
- I keep a small bowl of yogurt on the side for dipping, and it turns this from a snack into more of a mini dessert.
- I use a toothpick to gently push my chocolate chips into place when the banana feels too soft for my fingers.
- I double the recipe automatically now, since one batch never seems to be enough at a party.
- I set everything out on a big platter instead of individual plates, since it makes cleanup so much easier.
