Citric Acid Free Apple-Cinnamon Cucumber Rounds
Fresh, crisp, and just sweet enough, these cucumber rounds topped with apple slices make for a snack or appetizer that feels both refreshing and a little unexpected. The combination of cool cucumber, juicy apple, a drizzle of honey, and a dusting of warm Ceylon cinnamon hits a surprisingly satisfying balance of flavors. For anyone navigating a citric acid sensitivity, snacks and condiments can be a minefield — processed foods and store-bought dressings are notorious for hiding citric acid as a preservative. This recipe sidesteps all of that by relying on whole, recognizable ingredients: fresh produce, raw honey, and a pinch of sea salt. The fresh lemon juice coats the apple slices to keep them bright, and since it comes straight from the fruit rather than a processed additive, it fits comfortably within a citric acid-free approach. Ceylon cinnamon adds a gentle, almost floral warmth that makes these rounds feel like more than just a simple snack. Torn mint leaves scattered on top are optional but genuinely worth it if you have them on hand.
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Learn more →Ingredients
4 servings
- 1 large english cucumber
- 1 medium apple (such as honeycrisp or fuji), cored and thinly sliced
- 1 tbsp fresh lemon juice
- 1 tbsp honey
- ¼ tsp ground ceylon cinnamon
- 1 pinch fine sea salt
- 2 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Slice the cucumber into rounds about 1/4-inch thick and arrange them in a single layer on a cutting board or serving platter.
- 2
In a small bowl, toss the apple slices with the lemon juice until evenly coated.
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