This tropical-tasting appetizer is fun for kids to make as well as eat! Longans, a member of the Lychee family, are also known as Dragon Eyes. You’ll see why once these treats are made!
Ingredients
- 8 longans
- 4 passion fruit, ripe
Directions
- Peel, then slice the tops off the Longans to reveal the inner black seeds.
- Cut the passion fruits in half across the equator, and push the sliced longans into the passion fruit halves.
- Serve and enjoy.
If Longans aren’t available, create a similar effect with Grapes and Pomegranate Arils. Slice green grapes in half, cut a tiny slit in the center, and push a single pomegranate aril into the grape. Then push the grapes into the passion fruit. Make the eyeballs “scream” and garnish with finger lime caviar for an extra spooky, delicious treat.
Passion Fruit is ripe when fragrant and outer skin is slightly wrinkled. To ripen, place in a paper bag for a day or two. The more wrinkled; the sweeter. Carefully cut with a serrated knife.
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A fun beverage for adults as well as children. Just be mindful of the rambutan pits!
Ingredients
- 10 cactus pears
- 2 cups apple cider
- 2 cups sparkling water
- 6 or more rambutans
- 6 or more longans
Directions
- Wearing gloves, slice the skins off the cactus pears and discard.
- Purée the cactus pears and 1 cup of the apple cider in a food processor or blender.
- Press the purée through a fine strainer into a bowl to catch the juice.
- You should get approximately 3 cups of liquid. Discard the dry seeds and pulp.
- In a punch bowl, combine the cactus pear mixture with the sparkling water and the remaining apple cider.
- Slice the skin off the longans and rambutans and add the fruit to the punch bowl.
- The more rambutans and longans you use, the spookier the effect!
Rambutans and Longans are of the same family of fruit. If one is not available, substitute with more of the other. Both have a grape-like texture with tropical flavor.
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Mexican Fruit Cup with Mango and Watermelon
A refreshing treat particularly popular in street food scenes across Mexico, the Mexican Fruit Cup is not just a simple blend of fruits. It’s elevated with zesty lime, a sprinkle of salt, and chili powder to create a symphony of flavors that dance between sweet, tangy, and spicy. Here’s how to prepare this tantalizing treat featuring mango and watermelon.
Ingredients:
- 2 ripe mangoes, peeled and cubed
- 2 cups of watermelon, cubed
- 1 lime, juiced
- Salt, to taste
- Chili powder (like Tajín), to taste
- Optional: Other fruits like jicama, cucumber, or pineapple, cubed
- Optional: Freshly chopped cilantro or mint for an aromatic touch
- Optional: Cotija cheese or queso fresco for a savory twist
Instructions:
- Prepare the Fruits: Start by peeling the mangoes. Slice off the sides, avoiding the pit, and then cut the flesh into cubes. Cube the watermelon similarly. If you’re including other fruits, prepare them as well.
- Assemble: In individual cups or a large serving bowl, layer the mango and watermelon cubes. If you’re using additional fruits, layer them in between.
- Seasoning: Drizzle the fresh lime juice over the fruits. Then, sprinkle a pinch of salt and chili powder over the top. The amount of chili powder can be adjusted based on your heat preference.
- Garnishing: For a more complex flavor profile, sprinkle freshly chopped cilantro or mint over the fruits. If you’re looking for a salty, savory twist, crumble some Cotija cheese or queso fresco on top.
- Serve: Serve the fruit cups immediately for the most refreshing experience. If not serving immediately, you can refrigerate them for a short while, but try to consume them the same day to enjoy the freshness of the fruits.
Tips:
- You can use a melon baller for the watermelon to create small, round, bite-sized pieces.
- For an extra kick, you can also add a splash of hot sauce or a squeeze of extra lime.
The Mexican Fruit Cup is a unique combination of sweet, salty, and spicy makes it a crowd-pleaser. Enjoy this burst of flavors and colors!
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