📖 Instructions

1. First things first, let's get our melon ready! Using a melon baller, scoop out melon balls from your honeydew and cantaloupe. Aim for about 1-inch diameter spheres. Set these aside on a plate lined with paper towels to drain any excess juice. We don't want soggy ghosts!
2. Next, gently wash your green grapes and thoroughly pat them dry. This is crucial – any moisture will prevent the white chocolate from sticking properly.
3. Now, grab your wooden skewers or popsicle sticks. Carefully thread a melon ball onto the skewer, followed by a green grape. Repeat this pattern until the skewer is about two-thirds full. I usually go for 3-4 melon balls and the same number of grapes per skewer, but you can adjust based on your preference.
4. Time for the ghostly magic! In a microwave-safe bowl, melt your white chocolate chips in 30-second intervals, stirring in between, until smooth. Be careful not to overheat the chocolate, or it can seize up on you. Nobody wants that!
5. Dip each fruit skewer into the melted white chocolate, making sure to fully coat the melon balls. Leave the grapes partially uncoated to give a spooky, layered effect. Gently tap off any excess chocolate back into the bowl.
6. Place the chocolate-covered skewers on a parchment-lined baking sheet. This will prevent them from sticking while the chocolate sets.
7. While the chocolate is still wet, it's time to add the eyes! Gently press two mini chocolate chips onto each melon ball to create the ghost's face. Get creative with the placement – some ghosts can look surprised, others a little mischievous!
8. Pop the baking sheet into the refrigerator for about 15-20 minutes, or until the white chocolate is firm. This step is important to prevent meltdowns later!
9. Once the chocolate is set, carefully remove the fruit ghosts from the parchment paper. And voila! Your spooky and healthy Halloween treats are ready to haunt your party.