Halfway through the pop construction I had an almost crisis. I could not remember whether candy corn colors went white-orange-yellow or white-yellow-orange? I freaked, afraid I’d made a banana-topped blunder. But my subconscious Halloween candy memory is better than I thought. It is white-orange-yellow after all. Phew!
Or banana-cantaloupe-pineapple in this case…
The trick to this treat: It’s all about how you slice the fruit. So get a little artistic with your knife skills, and shape the cantaloupe and pineapple into perfect smiley shapes. Slide them onto a stick with a “white” banana cap, then dip them into the fruity poison…if you DARE.
Poinsonberry = boysenberry! I’ve never tried boysenberries before, but when I spot something unusually fruity in the freezer case, I buy it. They look sort of like blackberries, but with a deep red hue. That deep color means antioxidants. Lots of antioxidants. Like two times the antioxidants of blueberries! They taste a little tart, and a little sweet. They will kill you with health. Not really.
Candy Corn Pops with Poisonberry Dip
Makes 6 pops
2 pineapple rings
2 cantaloupe slices
1 cup frozen boysenberries, defrosted (or any berry)
4 medjool dates
- Slice each pineapple ring into three smiley shapes. Slice each cantaloupe slice into 3 smaller smileys. Slice the ends off of your bananas (eat the middles, or freeze them).
- Slide the pineapple slices, cantaloupe slices, and banana toppers onto the sticks.
- For the dip, blend the defrosted berries with the dates on high until thick and smooth. Taste it and adjust the sweetness if you wish.
- Enjoy your spooky snack!