Coconut 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 impresses at brunch, a picnic, or a casual summer gathering. The dressing is where the magic happens — fresh lime juice, raw honey, grated ginger, and a touch of Ceylon cinnamon come together into something bright, warm, and just a little unexpected. Tossed with diced apples, pear, blueberries, and strawberries, every bite hits that perfect balance of sweet, tart, and spiced. Letting the dressed fruit rest for ten minutes before serving is a small step that makes a real difference, giving the flavors time to meld and coax out a little natural juice. The hollowed apple halves double as edible bowls, which means less cleanup and a presentation that looks like you put in way more effort than you actually did. Everything here is whole, fresh, and naturally free from coconut in any form — no sneaky coconut sugar, coconut oil, or cream to watch out for. Finish with a scatter of fresh mint if you have it, and you've got a dish that's as refreshing to eat as it is to look at.
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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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