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Touch & feel foods for a Halloween party

Updated April 17, 2017

Collect a few shoe boxes and some touch and feel foods, and you have a game for a Halloween party. For the "wet" foods, tape plastic cut from rubbish bags to the inside of the shoebox. After filling the shoe boxes, cut holes in them large enough for a hand to fit through, fill them up and tape the lid down. Label the boxes or blindfold the children and have them take turns feeling the "gross" item in each box.

Fruits and vegetables

Leathery dried apricots simulate ears and fruit leather cut into 15 cm (6 inch) strips mimics the feel of an old dried-up tongue. Peel some grapes or use cocktail onions to fill a box with slimy eyeballs and make a collection of warts with a mixture of raisins and dried prunes. Pushing pistachio shells into the ends of baby pickles create bumpy, slimy witch fingers. Taking the leaves from a piece of cabbage, cook them and coat them lightly with oil and you have a box full of skin.

Meats and pastas

Small sausages have the feel of fat little fingers --- add a little ketchup for a slightly bloody feel. A box full of uncooked liver identified as an internal organ, like the heart, has a realistic feel. Cook spaghetti, let it get cold and coat it lightly with oil for some slimy intestines. Repeat with orzo and oil and it becomes a box full of maggots.

Sweets

Candy-floss feels like matted hair (have extra on hand because it tends to disintegrate if there are a large number of children). A mixture of dried corn and unpopped popcorn feels like a box of teeth. For live rat-tails, use liquorice vines or for dried up tails, fill the box with thin pretzel sticks.

Disgusting concoctions

Some more horrible concoctions include cold, wet tofu brains and peanut butter earwax. Warm a little ketchup, add a few peeled cherry tomatoes and put your blood, complete with clots, into the box. Mix up some pudding, add some corn or peas, heat up with a little sauerkraut for smell and texture and make a warm pile of vomit.

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About the Author

Annabelle Lee has been working in the journalism field since 1990. She was a teacher and yearbook adviser for four years and holds two associate degrees from her local community college where she currently teaches computer classes. Lee also writes for a local newspaper and was a proofreader for McGraw-Hill.