Dairy Free Apple-Ginger Fruit Salad Cups
Fresh fruit salad is one of those dishes that's naturally free of dairy without any swaps or substitutions needed — and this version leans into that with a bright, zingy dressing made from lime juice, raw honey, freshly grated ginger, and a touch of Ceylon cinnamon. The result is a bowl of fruit that tastes genuinely elevated, not just tossed together. What makes this recipe especially fun is the presentation: hollowed-out apple halves serve as edible cups, which means zero extra dishes and a serious wow factor at the table. A quick brush of lime juice keeps the apple cups from browning while you pull everything else together. The dressing gets whisked up in minutes, and letting the dressed fruit rest for ten minutes before serving is the small step that makes a big difference — the flavors meld and the fruit releases just enough juice to make every bite juicy and cohesive. Blueberries, strawberries, pear, and two varieties of apple give you a mix of textures and sweetness levels that keeps things interesting from the first spoonful to the last. Finish with a scatter of fresh mint if you have it, and you've got a dish that looks like it took far more effort than it actually did.
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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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