Eosinophilic Esophagitis Friendly Apple-Cinnamon Cucumber Rounds
Crisp cucumber rounds topped with sweet apple slices, a drizzle of honey, and a dusting of warm cinnamon make for a snack that feels almost too pretty to eat — but you absolutely should. The combination of cool, hydrating cucumber and juicy apple hits a satisfying sweet-savory note that works just as well on a party platter as it does for an afternoon pick-me-up. Managing eosinophilic esophagitis often means navigating a long list of common trigger foods, and finding snacks that are genuinely enjoyable — not just tolerable — can feel like a win. This recipe leans on whole, simple ingredients that sidestep the usual culprits, so you can focus on flavor instead of label-reading. Ceylon cinnamon adds a gentler, more delicate warmth than the cassia variety, and fresh lemon juice keeps the apple slices bright and vibrant. A pinch of sea salt ties everything together in a way that makes the sweetness pop. Tear a few mint leaves over the top right before serving and you've got something that looks and tastes like it took far more effort than it actually did.
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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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