Cashew Free Apple-Ginger Fruit Salad Cups
Fresh fruit salads are a joy, but this one goes the extra mile by serving everything inside hollowed-out apple halves — a presentation trick that feels fancy without requiring any special equipment. The filling is a bright, jewel-toned mix of diced apples, pear, blueberries, and strawberries, all tossed in a zippy dressing of fresh lime juice, raw honey, grated ginger, Ceylon cinnamon, and lime zest. That dressing is the real star — the ginger adds a gentle warmth that plays beautifully against the tartness of the lime and the natural sweetness of the fruit. Letting everything rest for ten minutes before serving is a small but important step, giving the flavors time to meld and coax out a little extra juice. Every ingredient here is whole, fresh, and completely free of tree nuts, so there's no label-reading stress or worry about hidden additives sneaking in. A scatter of fresh mint on top is optional, but it adds a cool, herby finish that makes the whole thing look like it came straight from a restaurant brunch spread. These cups are equally at home as a light dessert, a brunch centerpiece, or a colorful side dish that everyone at the table will reach for first.
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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
- 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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