Candy Corn Pops with Poisonberry Dip

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

3 bananas

6 sticks/skewers

Poisonberry Dip

1 cup frozen boysenberries, defrosted (or any berry)

4 medjool dates

1. 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).
2. Slide the pineapple slices, cantaloupe slices, and banana toppers onto the sticks.
3. 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.
4. Enjoy your spooky snack!