Chestnut Free Apple-Ginger Fruit Salad Cups
These little apple cups are as pretty as they are delicious, turning a simple fruit salad into something that genuinely feels special on a table. Honeycrisp or Fuji apples get hollowed into natural serving bowls, then filled with a bright mix of diced apple, pear, blueberries, and strawberries — all tossed in a zingy 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, the cinnamon rounds everything out, and the honey ties it together without being cloying. A quick ten-minute rest lets the flavors meld and coaxes out just enough juice to make every bite juicy and fragrant. For anyone navigating tree nut concerns, this recipe is naturally worry-free — every single ingredient is straightforward fruit, honey, and spice, with zero ambiguity about what's in the bowl. A scatter of fresh mint over the top is optional but highly recommended for that extra pop of color and freshness. Whether you're serving these at a brunch, a holiday spread, or just a weekday snack, they disappear fast.
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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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