70 Halloween Fruit Platters to Add a Fresh Touch to Your Party

Balancing sweet treats with something fresh can make any spooky celebration feel a little brighter. These fruit-forward ideas keep the October vibe alive without piling on extra sugar. Mix, match, and arrange to suit your crowd—each option relies on easy-to-find produce and a touch of playful presentation.

1. Jack-o’-Lantern Orange Wedges

Slice oranges into crescent-shaped wedges, then fan them into a pumpkin outline on a platter. Use black grapes or blueberries to form eyes, nose, and a crooked grin. Kids love grabbing segments while admiring the familiar face.

2. Ghostly Banana Pops

Halve ripe bananas, insert wooden sticks, and dip each piece in vanilla yogurt. Add chocolate chip eyes before freezing until firm. Serve frozen for a fresh, frosty ghost that doubles as a healthier dessert.

3. Frankenstein Kiwi Faces

Peeled kiwi halves become green “heads” once placed cut-side down. A row of blueberries along the top mimics spiky hair, while pretzel stick fragments act as neck bolts. Draw a simple stitched smile with melted dark chocolate for extra effect.

4. Candy Corn Fruit Tower

Fill the bottom of a clear trifle bowl with juicy pineapple cubes. Add a middle band of mandarin orange segments, then finish with a fluffy layer of mini marshmallows or coconut flakes. The color gradient mirrors the classic candy without the sugar rush.

5. Apple Monster Mouths

Spread peanut butter between two apple wedges to form an open “mouth.” Insert slivered almonds or mini marshmallows for jagged teeth, then slide in a thin strawberry slice for a lolling tongue. Arrange several together so the monsters look like they’re chatting.

6. Spiderweb Berry Platter

Alternate dark and bright berries in circles, narrowing toward the middle. Use thin lines of vanilla yogurt piped between rings to resemble the web’s silk. A decorative (non-edible) spider on top completes the creepy scene.

7. Witch Hat Grape Cones

Dip the rim of each ice-cream cone in melted dark chocolate and let it set. Flip the cone onto a mound of green grapes arranged in tight circles so the fruit forms the brim. The result lets guests pick grapes from under each “hat.”

8. Dracula Dragon-Fruit Slices

Peel and slice dragon fruit into half-moons, then arrange them like bat wings around a ramekin of tart raspberry puree. The striking black seeds against white flesh play nicely with the crimson dip for dramatic flair.

9. Pumpkin Patch Persimmons

Leave persimmons whole so their natural shape evokes mini pumpkins. Add fresh mint leaves as stems and scatter crushed graham crackers around to imitate soil. It’s a no-prep choice that doubles as tabletop décor.

10. Bloody Red Fruit Cauldron

Combine ruby-toned fruits so juices mingle into a vivid “potion.” Serve the mix in a small cauldron or dark bowl to highlight the color. Offer mini tongs so guests can scoop safely without splashes.

11. Mummy Pear Wraps

Slice pears lengthwise, core, and pat dry. Wrap thin strips of white cheese diagonally to simulate gauze, leaving gaps for fruit to peek through. Finish with blueberry eyes secured in a dab of honey.

12. Graveyard Chocolate Hummus & Fruit

Blend chickpeas, cocoa powder, and maple syrup into a smooth dip. Surround the bowl with apple slices carved into headstones, then sprinkle crushed blackberries around for soil. Kiwi wedges act like patches of eerie turf.

13. Owl Pineapple Boat

Carve a pineapple lengthwise and scoop out the flesh to dice. Refill the shell with the fruit mix, then craft large eyes from banana rounds topped with blueberries. Strawberry halves angled outward create wings for a wise woodland guardian.

14. Black Cat Blackberry Board

Outline a cat shape in chalk first, then fill the template with plump blackberries. Two halved green grapes make piercing eyes, while thin apple peels form whiskers. The dark fruit gives the cat a silky “fur” texture.

15. Boo-nana Yogurt Dippers

Portion vanilla yogurt into small glasses. Slide thick banana coins halfway in so they stand upright like little ghosts rising from a fog. Dotted chocolate eyes complete the playful illusion.

16. Creepy-Crawly Melon Balls

Use a melon baller to create a tricolor mix of juicy spheres. Toss gently with lime juice to prevent browning. Decorative gummy insects on top encourage brave guests to dig in.

17. Harvest Moon Peach Rings

Fan peach slices in tight circles, starting small and widening outward to mimic the moon’s roundness. Star-shaped starfruit pieces sprinkled nearby look like a twinkling sky. Serve chilled for extra brightness.

18. Skeleton Fruit Kabobs

Thread alternating white melon and dark grapes for contrast, then top each stick with a marshmallow marked like a skull. Arrange the kabobs on a platter to look like rib bones radiating from a center spine. It’s both centerpiece and snack.

19. Toxic Slime Kiwi Platter

Peel and slice kiwis, placing them slightly overlapped in a ripple pattern. Mix honey, fresh lime juice, and a drop of natural spirulina for color, then brush lightly over the fruit. The glossy finish screams “radioactive” in the best way.

20. Haunted House Fruit Skewers

Cut watermelon into squares and thread them onto sticks to create walls, using cantaloupe triangles for a roof. Angle skewers together so the structure looks slightly askew. Guests can pull pieces from the edible architecture.

21. Vampire Bat Plum Wings

Slice plums in half and notch the peel side with small V-shapes to mimic wing curves. Arrange them in pairs so each bat looks ready to fly. Dip in sweet-tart strawberry sauce for a “bloody” bite.

22. Shrunken Head Apple Chips

Core apples and use a paring knife to etch basic eyes and mouths before dehydrating. Slow-bake until crisp, and the carvings shrink for an eerie effect. Serve in a small bowl so everyone can admire the detail.

23. Monster Eye Lychee Grapes

Insert seedless green grapes inside peeled lychees so they peek out like pupils. Drizzle with a touch of raspberry syrup for veiny realism. Keep chilled to maintain the creepy, squishy texture.

24. Witch Broom Pretzel & Fruit Sticks

Cut apples into thin sticks and press the ends onto peanut-butter-coated pretzel rods. Secure with a fresh chive knot for color. Display standing up in a jar so guests can grab a broom on their way to the cauldron punch.

25. Ghoulish Grapefruit Boats

Cut grapefruit in half, hollow out segments, and dice them with other fruit. Carve facial features in the empty rind, then spoon salad back in. The pale interior glows against candlelight for extra spook.

26. Phantom Coconut Ghosts

Form small mounds of shredded coconut bound with honey and bake until lightly golden. Cool, then drape thin pear slices over the tops like sheets. Blackberry halves make dark, haunting eyes.

27. Full Moon Mango Slices

Use a biscuit cutter to punch circles from ripe mango cheeks. Lay them in a gradient from deep orange in the center to lighter edges. A sprinkle of coconut evokes a lunar surface sparkling under kitchen lights.

28. Poison Apple Platter

Fan tart green apples outward like rays of danger. Pair them with a deep red dipping sauce—cherry purée mixed with a pinch of cinnamon. Optional dry-ice nearby adds theatrical fog without touching the food.

29. Tombstone Watermelon Cuts

Slice watermelon crosswise into tall rectangles, then round the tops. Use a paring knife to etch faint RIP markings if desired. Surround with clusters of grapes to look like cemetery stones.

30. Cauldron of Citrus

Place a heat-safe bowl inside a larger pot and add just-boiled water to the bottom cavity. Fill the upper bowl with peeled citrus so gentle warmth releases their fragrance. Guests scoop segments with small tongs as though ladling potion.

31. Spooky Starfruit Stars

Slice ripe starfruit crosswise to reveal perfect stars. Lay them on a dark tray so their golden color stands out, sprinkling a few blueberries for contrast. It’s a quick way to add celestial charm to the buffet.

32. Bat Cave Blueberries

Freeze fresh blueberries briefly so a light frost coats the skins. Pour into a dark bowl and tuck a decorative bat at one corner. The subtle chill makes each bite refreshing between richer desserts.

33. Eerie Elderberry Spread

Simmer elderberries with a hint of honey and lemon until thick. Cool, then present alongside crisp apple wedges for dipping. The near-black hue sets a gothic tone on the snack table.

34. Howling Wolf Pear Halves

Halve pears lengthwise and carve small ear points at the top. Place them vertically with narrow ends upward, then position a round purple grape above as the moon. Cinnamon dust adds subtle rugged color.

35. Pomegranate Pumpkin Spice Mix

Roast small cubes of butternut squash with pumpkin-pie spices until tender, then cool. Toss with sparkling pomegranate seeds for sweet-savory contrast. Serve slightly chilled for bright flavor and warm aroma.

36. Specter Snowball Melon

Use a melon baller on chilled honeydew, then roll spheres in a whisper of powdered sugar. The coating melts slowly, leaving a frosty appearance. Pair with mint leaves for a color pop.

37. Haunted Forest Fig Board

Stand ripe fig halves on their flat sides to mimic stumps. Insert short rosemary sprigs to become spooky evergreens rising from the forest floor. A drizzle of balsamic glaze gives a damp, moonlit sheen.

38. Jack-o’-Lantern Papaya Boats

Cut papayas lengthwise and scoop out seeds. Carve jagged edges to imitate pumpkin teeth, then load cavities with blueberries and raspberries. A squeeze of lime brightens the tropical flavor.

39. Chilling Cherry Goblets

Fill clear tumblers with crushed ice, nestling pitted cherries on top. As the ice melts, streaks of juice slide down like crimson tears. Offer small forks so guests can fish for gems.

40. Midnight Blackberry-Mint Tray

Group blackberries into dense pockets that resemble shadowy clouds. Tuck fresh mint sprigs between clusters to break up the darkness and supply an herbal aroma. Quick, elegant, and deeply colored.

41. Lantern Persimmon Cups

Slice the tops off firm persimmons and scoop out most of the flesh. Dice and mix with pineapple, then refill the shells. Place a battery tea light behind the platter to give the translucent fruit a lantern glow.

42. Pumpkin Carriage Cantaloupe

Carve rounded windows in a cantaloupe half to evoke Cinderella’s coach. Fill with chilled grapes and secure cucumber wheels on toothpicks. It rolls visual charm right onto the buffet line.

43. Grave Dirt Cocoa Dip & Fruit Bones

Blend Greek yogurt with cocoa powder and honey for a creamy dip. Top with crushed blackberries to mimic fresh soil. Serve alongside jicama “bones” or pale apple sticks for dunking.

44. Monster Mash Fruit Salad

Combine bite-size chunks of melon, grapes, and pineapple. Purée kiwi with a splash of lime to create a thick green dressing and fold it through. Float a few sanitized plastic eyes on top for giggles, removing before serving bowls.

45. Ectoplasm Green Grape Cluster

Chill grapes until icy, then spritz lightly with edible pearl dust for alien gleam. Pile onto a reflective tray for maximum glow. Optional dry-ice bowl behind the platter adds rolling fog without touching food.

46. Shadow Pineapple Rings

Brown fresh pineapple rings lightly on a grill pan for caramel marks. Nest them in a swirl and spoon blueberry compote into each center. The golden edges and deep centers create an eye-catching contrast.

47. Broomstick Banana-Strawberry Wands

Cut bananas in half lengthwise and insert wooden skewers. Score gentle lines down the length to mimic wood grain. Cap each with a hulled strawberry pointing outward so the red berry looks like broom bristles.

48. Blood Moon Raspberry Plate

Pile fresh raspberries tightly together so no plate shows through, forming a sphere. Dust one edge with a light crescent of powdered sugar to hint at lunar phases. Simple, bold, and vibrantly scarlet.

49. Scaredy-Cat Plum & Peach Duo

Lay two peach wedges for round cheeks and a plum wedge centered above for ears. Add blackberry pieces for tiny features. Repeat across the board so multiple feline faces stare back in surprise.

50. Hexed Honeydew Wedges

Cut honeydew into slabs, then use a hexagon cookie cutter for geometric appeal. Arrange pieces edge-to-edge like a witch’s spell tile. Mint leaves tucked between add a pop of green fragrance.

51. Werewolf Blood Orange Slices

Slice chilled blood oranges thinly and overlap in a circle resembling fur. A whisper of dark honey intensifies the red streaks. Serve at room temperature so juices burst with each bite.

52. Ogre Avocado Boats

Scoop a bit more flesh from each avocado half to form roomy cavities. Mix the diced avocado with mango and pomegranate seeds, then spoon it back. Olive slivers angled on the rim turn the boats into scowling ogres.

53. Phantom Pear Ghost Pops

Insert sticks into firm pear halves, dip in melted white chocolate, and let excess drip for a flowing effect. Attach mini chips for eyes before the coating sets. Chill briefly so the shells remain snappy at room temp.

54. Moonlit Apricot Halos

Brush apricot halves with warm honey for shine, then place them cut-side up in a perfect circle. Leave space in the center for a small candle holder to emphasize the halo shape. Light the candle just before guests arrive for subtle glow.

55. Scream Kiwi-Strawberry Faces

Top thick kiwi rounds with half strawberries positioned vertically. Cut a long oval in each strawberry to create a screaming mouth. Finish with two blueberry eyes for instant Edvard Munch vibes.

56. Candy Apple Skewers

Alternate tart apple cubes and soft caramel pieces on small skewers. Roll finished sticks lightly in chopped nuts if guests approve. The combo delivers carnival flavor without full-size candy apples.

57. Spider Tangerine Segments

Peel tangerines, keeping segments attached in the original shape. Insert eight licorice laces under each fruit for legs. Secure mini chocolate chips with a dab of honey as eerie eyes.

58. Spectral Snow White Grapes

Freeze seedless green grapes until firm. Toss them in a small amount of powdered sugar right before serving so the coating clings. The icy, sparkling exterior vanishes quickly as guests munch.

59. Bewitched Berry Pumpkin Bowl

Cut the top off a sugar pumpkin and scoop out seeds. Fill the cavity with a trio of fresh berries for color variety. The orange shell frames the jewel-tone fruit like a market basket.

60. Dark Magic Dragon-Fruit Flower

Thinly slice dragon fruit and arrange pieces outward from a blackberry cluster core. Layer slices slightly to mimic petals. Chill so the edges stay firm and the pattern holds.

61. Glow-in-the-Dark Starfruit Lime Stack

Stack alternating lime and starfruit slices. Natural quinine in lime peel fluoresces under black light, lending an otherworldly glow. Keep the plate close to your UV fixture for best effect.

62. Headless Horseman Pumpkin-Melon Mix

Combine cantaloupe cubes with clusters of grapes for a stark color split. Carve a tiny apple into a menacing face and rest it on the rim like a severed head. Kids love the playful nod to folklore.

63. Trick-or-Treat Tropical Board

Arrange bright tropical fruits in neat rows so partygoers can sample flavors. Use passion-fruit halves as edible bowls for their own pulp. Small pumpkin trinkets reinforce the holiday theme without affecting taste.

64. Goblin Green Fruit Stack

Keep everything monotone with entirely green produce. Group like items by tier so textures vary as guests move upward. A small figurine stationed nearby gives the tower mischievous personality.

65. Haunted Harvest Fruit Cornucopia

Fill a cornucopia with autumn fruit, letting some tumble naturally onto the table. Drape black cheesecloth beneath for a gothic twist on a thanksgiving symbol. It doubles as an edible centerpiece.

66. Jack Skellington Apple Rounds

Core and slice crisp apples into thin wheels. Use melted dark chocolate in a piping bag to add stitched smiles and hollow eyes. Let the chocolate set before stacking the edible “heads.”

67. Bewitched Blue Banana Spirals

Stir butterfly-pea powder into vanilla yogurt for an indigo hue. Dip banana coins halfway, then chill so the coating firms. Spiral the slices on the plate, lightest side facing inward for a vortex look.

68. Cursed Cranberry-Apple Wreath

Overlap apple slices around the outside edge first, then press fresh cranberries into the inner circle so they stay put. The contrasting red and white-green evokes holiday cheer with a dark twist. Secure a bow of jute twine at 6 o’clock for style.

69. Harvest Pumpkin Pineapple Spears

Cut fresh pineapple into long spears and pat dry. Sprinkle with warm pumpkin-pie spice blend for a surprising sweet-spicy note. Serve alongside warm honey so guests can sweeten to taste.

70. Spectacular Tangerine Pumpkins

Peel tangerines carefully, keeping segments intact for smooth spheres. Insert short celery sticks into the top center for bright green stems. The quick visual payoff makes this platter a reliable hit every October.