Black Pepper Free Apple-Ginger Fruit Salad Cups
Bright, juicy, and almost too pretty to eat, these apple cups are a showstopper that comes together with nothing but fresh fruit, a little honey, and a zingy lime-ginger dressing. The hollowed apple halves double as edible bowls, which means zero fuss with extra serving dishes and maximum wow factor on the table. A touch of Ceylon cinnamon and freshly grated ginger give the dressing real warmth and depth without leaning on any spice that could cause a problem for those avoiding black pepper. Letting the dressed fruit rest for ten minutes before serving is the small step that makes a big difference — the flavors meld beautifully and the fruit releases just enough juice to pool at the bottom of each cup. Blueberries, strawberries, pear, and two varieties of apple mean every bite has a different texture and a slightly different sweetness. Fresh mint scattered over the top right before serving adds a cool, herby finish that ties everything together. This one works just as well as a light dessert as it does a brunch centerpiece.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!