Okay, how cute are these little pumpkins? You’ll never see witch fingers or Band-Aid food replicas here but it never hurts to amp up the festivities in little ways when it comes to the holidays. Realizing how genius pretzels are in the world of food art, we didn’t want to stop. Pumpkins are a great way to set the tone for the entire fall season and since clementines are available year round, they were just begging for a holiday makeover.
Clementines are one of our favorite treats because they are so accessible and easy to snack on. Let’s make them more appropriate for every single occasion from September to November!
If you’re looking for a healthy Halloween treat or a Thanksgiving table setting decor piece or place holder, these pumpkins would make a delicious statement. They are also perfectly healthy and easy for kids to make and enjoy. Mint tastes wonderful with the oranges but baby kale or basil would work in a pinch. The sweet honey and xylitol coating is purely optional, but it does serve two purposes.
1: It hides any veins or spots in the oranges (aka, the ugly ones) and tricks you into thinking fruit is candy (bonus!). 2: The sweeteners coat the oranges, protecting the fruit from drying out when exposed for a few hours. If you want these to last for an afternoon or evening, coat them so they remain juicy when you’re ready to enjoy (or store covered in a pretty dish). Rest assured, not “candying” up these clementines makes them no less delicious, staying simple and naturally sweet.
Candied Clementine Pumpkins
6 small Mint Leaves
2 Pretzels (can use GF)
Optional: 2 Tablespoons Raw Honey or Agave
Optional: 3 Tablespoon Xylitol or Erythritol
- Peel clementines and remove any extra skins or veins. Pour the xylitol in a shallow dish. Drizzle about 1/2 a teaspoon of honey or agave over the side of an orange and brush with your finger or a knife to coat the entire fruit in a thin layer.
- Roll the honey coated clementines in the xylitol. Break the pretzels into stem like pieces. Stick a pretzel piece at the top of the clementine and garnish with mint leaves.