Go Back
Halloween Ghost Melon Recipe
Ash Tyrrell

Halloween Ghost Melon Recipe

I made these ghost melon fruit kabobs for a Halloween get-together last year, and they disappeared faster than the candy bowl. I was looking for something festive that didn't lean entirely on sugar, and skewering melon with little marshmallow ghosts turned out to be the answer.
Print Recipe Pin Recipe
Total Time 25 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 small honeydew melon peeled and cut into 1-inch cubes — pick one that feels heavy for its size, since that usually means it's juicier
  • 1 small cantaloupe peeled and cut into 1-inch cubes — this adds color contrast against the pale honeydew ghosts
  • 16 large white marshmallows — stick with large ones since mini marshmallows are too fragile to hold a face
  • 1 cup green grapes — seedless is easiest and they fill the gaps on the skewer nicely
  • 1 black food-safe edible marker — this is what actually draws the ghost faces so don't swap it for regular ink
  • 16 wooden skewers 6-inch size works best for small hands and party platters
  • Optional: 1/4 cup mini chocolate chips for marshmallows if you'd rather press on faces instead of drawing them

Method
 

  1. I start by slicing my honeydew and cantaloupe in half, scooping out the seeds, and cutting the flesh into even cubes. Keeping the pieces roughly the same size helps the kabobs look tidy and makes them easier to stack on the skewer. If I have extra time, I use a melon baller instead of cubing, since round melon balls look a little more polished on a party tray.
  2. Next, I take each marshmallow and use the edible marker to draw two small dot eyes and an little oval mouth, like a classic cartoon ghost. I let them sit for a minute so the ink sets and doesn't smudge when I pick them up. If drawing isn't your thing, pressing two mini chocolate chips into the marshmallow works just as well for a quick ghost face.
  3. Now I build each kabob in a simple pattern: a cube of melon, a grape, another piece of melon, and then a marshmallow ghost on top. I usually alternate the melon colors so the kabob has visual contrast from top to bottom. Repeating this pattern across all 16 skewers goes fast once you find your rhythm.
  4. Once they're all assembled, I lay the kabobs flat on a tray lined with parchment paper and chill them in the fridge for about 15 minutes. This keeps the fruit crisp and cool, which matters a lot if your Halloween gathering is happening outdoors. Chilling also helps the marshmallow faces firm up slightly so they hold their shape.
  5. Right before guests arrive, I arrange the skewers upright in a shallow bowl or lay them fanned out on a platter so the ghost faces are the first thing people notice. A little effort in the presentation goes a long way here, since these kabobs are just as much a decoration as they are a snack.

Notes

  • I always pat my melon cubes dry with a paper towel before skewering, since wet fruit makes the marshmallows slide around.
  • I prep my melon the morning of the party and keep it covered in the fridge, which saves me a lot of last-minute stress.
  • I found that chilling the marshmallows briefly before drawing on them keeps the ink from bleeding into the marshmallow surface.
  • I like to use a toothpick to test my ghost face placement before committing with the marker, especially when my kids want to help.
  • I always keep a few spare marshmallows on hand in case a face doesn't turn out right on the first try.