Responding to increasing public demand for all-things Halloween, Charlotte, North Carolina-based Dole Food Company has launched its largest recipe and resource page dedicated to the October holiday.
The Healthy Halloween Recipe and Resource Page has been created for universal appeal featuring Halloween recipes, serving suggestions and digital downloads from years’ past, along with new dishes and interactive party ideas.
Highlights include two new recipes – Spooky Halloween Fruit Platter and The Witching Hour Fro-Whip, a purple take on the Dole Whip created in honor of Disney’s “Hocus Pocus 2” – and the Spooky Movie Viewing Party featuring the “Frightfully Fresh Fruit and Veggies Touch Game.”
The 16 downloadable recipes, blog posts and hands-on party suggestions from Melanie Marcus, Dole’s nutrition and health communications manager, qualify as Dole’s “Healthier by Dole” offering for October.
“We love Halloween at Dole – and it’s not because we see a need to replace trick-or-treating or the neighborhood costume party with a trip to the salad bar,” Marcus said.
“We absolutely see the importance of continuing holiday traditions, even if some of those traditions may not be the most nutritious. Halloween only comes once a year, so it’s okay to indulge every once in a while. These delicious, party-worthy recipes allow you to get your fruit and veggies without sacrificing the flavor or the fun.”
According to Marcus, the Witching Hour Fro-Whip is vegan, gluten-free, low-fat and low-sodium. The plant-based Spooky Halloween Fruit Platter uses a clever theme to add Dole red apples, green grapes and mandarin oranges while Marcus’ new Pumpkin Spice-Sweet Potato Dole Whip features pumpkin spice for a fraction of the sugar and calories and none of the fat.
The exclusive offerings are available for free public download at dole.com/en/halloween.
“Healthier by Dole” is a monthly recipe series that provides healthier menu alternatives for big and small holidays and eating occasions. Past offerings have ranged from a vegan tailgate in February to 15-minute-made meals for back-to-school in August.
