
Fresh fruit salads can feel like an afterthought, but this one earns its place at the center of the table β served right inside hollowed-out apple halves for a presentation that looks far more impressive than the effort required. A bright dressing of fresh lime juice, raw honey, grated ginger, and Ceylon cinnamon ties together diced apples, pear, blueberries, and strawberries into something that tastes genuinely layered and alive. The ten-minute rest after tossing is a small but meaningful step β it lets the honey and ginger seep into every piece of fruit and coaxes out just enough natural juice to pool at the bottom of each cup. Brushing the apple cups with lime juice keeps everything looking fresh and vibrant, so it holds up beautifully on a brunch spread or picnic table. Because every single ingredient here is whole fruit, honey, and spice, there's zero guesswork about hidden nut-based additives or cross-contact β it's naturally free of tree nuts without any substitutions needed. A scatter of fresh mint at the end adds a cool, herby finish that makes the whole thing feel a little fancy without any extra work.
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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.
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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