AIP Friendly Apple-Ginger Fruit Salad Cups
Fresh fruit is one of the easiest wins on the autoimmune protocol, and this recipe leans into that fully — every single ingredient is naturally compliant, with no grains, nightshades, eggs, or seed-based spices to navigate around. The dressing is a bright little mixture of fresh lime juice, lime zest, raw honey, grated ginger, and Ceylon cinnamon, which gives the whole bowl a warm, citrusy lift without anything that could trigger a flare. Diced apples, ripe pear, blueberries, and strawberries get tossed together and spooned into hollowed apple cups, making this as pretty to look at as it is satisfying to eat. Letting the dressed fruit rest for ten minutes before serving is a small step that makes a real difference — the flavors meld and the fruit releases just enough juice to feel like a proper dish rather than a thrown-together snack. It serves four, so it works beautifully as a light dessert, a brunch side, or even a midday reset when you want something that feels a little special. The optional fresh mint on top adds a cool, herby finish that pulls everything together.
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Learn more →Ingredients
4 servings
For the apple cups
- 4 medium apples (such as honeycrisp or fuji), for the cups
- 1 tbsp fresh lime juice (from about 1 lime), for brushing cups
For the fruit salad
- 2 medium apples (such as granny smith or pink lady), diced into ½-inch pieces
- 1 medium ripe pear, diced into ½-inch pieces
- 1 cup fresh blueberries
- 1 cup fresh strawberries, hulled and quartered
For the dressing
- 2 tbsp fresh lime juice (from about 2 limes)
- 1 tbsp raw honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground ceylon cinnamon
- 1 tsp lime zest
For serving
- 2 tbsp fresh mint leaves, thinly sliced (optional)
Instructions
- 1
Halve 4 apples crosswise (through the equator, not stem to base) to create 8 cup-shaped halves. Use a melon baller or small spoon to scoop out the core and enough flesh to form a shallow bowl, leaving a wall about 1/2 inch thick. Brush the cut surfaces and interior of each cup with 1 tbsp lime juice to prevent browning, then set aside on a serving platter.
- 2
In a small bowl, whisk together the 2 tbsp lime juice, honey, grated ginger, ground Ceylon cinnamon, and lime zest until the honey is fully dissolved and the dressing is smooth.
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