Eosinophilic Esophagitis Friendly Apple-Ginger Fruit Salad Cups
Fresh, bright, and naturally free from the common trigger foods that make so many desserts and snacks off-limits, this fruit salad is a genuinely joyful thing to put on the table. Hollowed apple halves stand in as edible serving bowls, filled with a colorful mix of diced apple, pear, blueberries, and strawberries — all whole, recognizable ingredients with nothing hidden in the list. The dressing is where the magic happens: fresh lime juice, raw honey, grated ginger, and a touch of Ceylon cinnamon come together into something fragrant and lively that makes the fruit taste even more like itself. A short ten-minute rest lets everything meld so the first bite is perfectly balanced rather than sharp or flat. Managing eosinophilic esophagitis often means scanning every label for dairy, wheat, soy, eggs, nuts, and seafood, and this recipe sidesteps all of that entirely by keeping things purely plant-based and whole. The apple cups also make serving feel a little special, which matters when so many party foods and potluck dishes are simply not an option. Finish with a scatter of fresh mint if you have it — it adds a cool, herby lift that pulls the whole dish together beautifully.
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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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