You Are At: AllSands Home > Food > Recipes > Exotic fruit recipes
Finding party fare kids will enjoy is getting harder and harder. Snacks seem to be more outrageous than ever before. So solve this dilemma in one go with tasty snacks or party treats the kids can make themselves. Delight them with Mock Chocolate Oranges, Alphabet Apricots, Chocolate Coconut Crispies and No Sugar Banana Jam Cookies. Try them too for a naughty midnight snack!

Serves 6


For the oranges:
12 English sponge finger cookies
2 tbsp. orange drink syrup
1 tbsp. cocoa
angelica slices to decorate

For the apricots:
1 lb. marzipan or white almond paste
12 dried apricots
12 dried mango slices, cut into letters

For the crispies:
6 oz. bittersweet bakers' chocolate
1 1/4 oz. sweetened shredded coconut
1 1/2 oz. candied cherries, chopped
1 oz. honey 'o' type cereal

For the cookies:
20 soft oatmeal cookies
1/2 lb. ripe bananas, mashed
1 tsp. lemon juice
6 oz. white sugar
1/4 cup water
3 oz. icing sugar and cornstarch mixed
1 tsp. vanilla essence


For the oranges:
Crush the cookies in a plastic bag to a fine powder. Put powder in a bowl and add orange syrup and cocoa. Mix well. Roll into 6 large or 12 small balls. Cut angelica into leaf shapes and put on top of each orange. Put in large or small paper cases. Store in airtight container lined with silicon paper.

Makes 6 large or 12 small oranges.

For the apricots:

Knead the almond paste till soft. Divide into 12 pieces and roll into balls. Flatten with hand and put a dried apricot on each. Turn over so apricot is on the bottom and press the mango letters onto the almond paste. Put in paper cases and store in an airtight container lined with silicon paper.

Makes 12.

For the crispies:

Melt the chocolate and add coconut, pecans, cherries and honey 'o's. Mix quickly and well. Drop spoonfuls onto a non-stick cookie sheet. Leave to set and put in paper cases. Store in an airtight container lined with silicon paper.

Makes 20 pieces.

For the cookies:

Dissolve white sugar in hot water. Add lemon juice, bananas and vanilla essence. Simmer for 15 minutes until thickened. Remove from heat and whisk in icing sugar and cornstarch. Mix well until lump-free and thick. Take 10 cookies and spread mixture evenly across each one. Use the other 10 cookies as lids and allow to cool on a wire rack. Store in an airtight container lined with silicon paper.

Makes 10 cookies.