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Ghost Fruit Skewers Recipe
Ash Tyrrell

Ghost Fruit Skewers Recipe

I made these ghost fruit skewers for my kid's Halloween class party, and they disappeared faster than any store-bought candy ever has. I love that I can put something sweet in front of a room full of kids without a single ounce of guilt, since it's really just fruit on a stick with a cute marshmallow face.
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Total Time 20 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 cups strawberries hulled and halved – fresh berries give the skewers their bright red color and natural sweetness
  • 1 small cantaloupe scooped into balls with a melon baller – the orange tone breaks up the white and red nicely
  • 1 cup green grapes left whole – a crisp, juicy bite that holds up well once skewered
  • 12 large marshmallows – pick ones with a smooth rounded top since they become your little ghosts
  • Mini chocolate chips or a food-safe black marker – used for the ghost eyes and mouth
  • 1/2 cup white chocolate chips melted – optional, but it gives the marshmallow ghosts a glossy finish
  • 12 wooden skewers or bamboo sticks – these hold every piece of fruit and marshmallow together
  • Blunt toothpicks or plastic straws – a safer option if little hands are assembling their own

Method
 

  1. I start by washing and drying all the fruit completely, since wet fruit makes everything slide around on the skewer later. I hull and halve the strawberries, scoop the cantaloupe into balls, and leave the grapes whole. Getting this step done first keeps the rest of the process quick and mess-free.
  2. Next, I take each marshmallow and use mini chocolate chips to press on two eyes and a small round mouth, or I draw the face on with a food-safe marker if I'm short on time. If I want a shinier finish, I dip the top half of the marshmallow in melted white chocolate first and let it set for a minute before adding the face. This is the step my kids always want to help with.
  3. I thread the fruit onto each skewer in whatever pattern looks good to me, usually a strawberry half, a cantaloupe ball, a grape, then the marshmallow ghost on top. I push each piece down gently so there's no gap, which keeps the skewer looking full and holds everything in place. Repeating the same order on each stick keeps the tray looking uniform.
  4. Once all the skewers are assembled, I lay them on a parchment-lined tray and pop them in the fridge for about 10 minutes. This firms up the fruit and lets the white chocolate finish setting if I used it. I skip this step only when I'm serving immediately and the kitchen is already cool.
  5. I arrange the finished skewers on a platter, standing a few upright in a small jar for extra height if I want a centerpiece look. They're ready to eat straight from the fridge, so there's no last-minute scrambling before guests arrive.

Notes

  • I always pat my fruit completely dry before skewering, because any extra moisture makes the marshmallow faces slide right off.
  • I chill my marshmallows for a few minutes before drawing the faces, since a slightly firm marshmallow holds the chocolate chip eyes much better.
  • I cut my strawberries and cantaloupe the night before and store them separately, which cuts my morning prep time in half.
  • I like to mix in a few blackberries or blueberries for extra color contrast against the white ghosts.
  • I keep my skewers short, around 4 to 5 inches, so they're easier for small hands to hold and eat.