What little monster doesn’t like downing a couple of bloody eyeballs now and then? Especially if they’re sweet and juicy?

Bloody eyeballs, or longan stuffed blueberries, in a bowl with a berry smoothie as blood.

Here’s a quick and easy Halloween treat you can assemble with just a handful of ingredients: longans, blueberries, and frozen mixed berries.

Time to make Bloody Eyeballs!

Serves 2-3

Ingredients:

  • 2 pounds of fresh longan fruit
  • 1 pint of blueberries
  • 1/2 bag of Trader Joe’s Very Cherry Frozen Berry Blend

Method:

I purchased a couple pounds of fresh longan fruit from 99 Ranch Market…

Longan fruit in a grocery store.

Longans in a bowl and in a bag on a countertop.

…and enlisted the help of the Double-O’s to help peel them.

Two young children peeling the skins of the longan fruit in a kitchen.

If you start at the stem end, the rest of the skin is pretty easy to remove.

Someone peeling the skin of the longan fruit.

Someone peeling the skin of the longan fruit in a kitchen with two young children watching.

The peeled longans already look like eyeballs – hence the name, which literally translates to “dragon eye” in Chinese.

A bowl of peeled longans for bloody eyeballs.

The large seeds in the center are inedible so I removed and replaced ‘em with blueberries.

A bowl of peeled longan and a bowl of blueberries on a countertop with a syringe to make bloody eyeballs.

Yes, you can find canned and de-seeded longans at an Asian market, but they’re steeped in heavy syrup and who knows what else. I’m not gonna lie – removing seeds from fresh longans is kind of a pain in the keister because the flesh clings to the fruit — but it’s worth it.

Someone slicing a longan in half with a knife to remove the seed.

After the longans were halved and deseeded, I placed a blueberry in the center of each bisected piece of fruit.

Half a longan with a blueberry in the crevice where the seed used to be.

Once the eyeballs were assembled…

Longan and blueberry "eyeballs" assembled on a plate.

…I blitzed half a bag of Trader Joe’s Very Cherry frozen berry blend.

Someone blitzing frozen berries in a blender.

I plated the “bloody” berry puree on a plate, dotted it with “eyeballs,” and added extra “blood” to each “sclera.”

A bowl of blended frozen berries topped with the longan blueberry "eyeballs" with someone using a syringe to add the blended frozen berries on top of the "eyeballs."

Lil-O found them almost too creepy to eat.

A small child looking surprised at the bowl of bloody eyeballs.

Sweet yet revolting – kind of like me!

A bowl of bloody eyeballs, A.K.A., blueberry stuffed longans.


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


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Bloody Eyeballs (Blueberry Stuffed Longans in Berry Sauce)

5 from 1 vote
Prep Time30 minutes
Total Time30 minutes
Servings 2
Here’s a quick and easy Halloween treat you can assemble with just a handful of ingredients: longans, blueberries, and frozen mixed berries!

Ingredients 
 

  • 2 pound longan fruit
  • 1 pint blueberries
  • 1/2 pound frozen mixed berries I like to use Trader Joe's Very Cherrryr Frozen Berry Blend

Instructions 

  • Remove the skin from the longans. If you start at the stem end, the rest of the skin is pretty easy to remove.
  • The large seeds in the center are inedible, so remove them by halving them and deseeding them.
  • Place a blueberry in the center of each bisected piece of fruit.
  • Blitz half a bag of a frozen mixed berry blend.
  • Plate the "bloody" berry puree on a plate and top if with your longan-blueberry eyeballs.

Nutrition

Calories: 465kcal | Carbohydrates: 117g | Protein: 8g | Fat: 2g | Fiber: 14g | Sugar: 33g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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