Warm your hands and toes by the campfire while you prepare Campfire Baked Stuffed Apples. Tart apples are stuffed with a sweet oat and raisin mixture.
This is a healthy and seasonal approach to an Australian Halloween, where chopped fruit is stuffed inside a Watermellon Jack-O’-Lantern.
Pumpkins are out of season during a spring Australian (or anywhere in the southern hemisphere) Halloween, so why not take advantage of the seasonal produce, making watermelon a perfect option.
The mint in the fruit salad pairs perfectly with the watermelon, giving it a fresh taste. Kids will love helping to prepare the Jack-O’-Lantern as well as eating it.
1 bunch green grapes
1 bunch red grapes
1 handful fresh mint
Draw the jack-o’-lantern face on the watermelon. The mouth needs to be big enough to scoop out the watermelon flesh in large chunks so it can be diced. When happy with the design, cut out the face,
Wash all the fruit and pat dry. Dice the apple and about a third of the watermelon. Quarter the strawberries, and divide the mandarins into segments.
Pull the leaves off the mint, wash, then thinly slice or dice.
Combine all the fruit and mint in a bowl then refrigerate until ready to serve.
To serve, place the carved watermelon on the back of a plate and then spew the fruit salad out of the mouth and over the front of the plate.