Low Iodine Apple-Ginger Fruit Salad Cups
Fresh fruit is naturally one of the easiest categories to work with on a low-iodine plan, and this recipe leans into that beautifully with a colorful mix of apples, pear, blueberries, and strawberries — zero processed ingredients, zero guesswork. The dressing is a bright little combination of fresh lime juice, raw honey, grated ginger, and Ceylon cinnamon that ties everything together with a warm, citrusy kick. Hollowing out apple halves to serve as edible cups is a clever move that makes the whole thing feel special without adding any complicated steps or questionable ingredients. A quick brush of lime juice keeps the cups from browning while you pull the rest of the salad together, so it looks just as good on the table as it tastes. Letting the dressed fruit rest for ten minutes before serving is a small but important step — it gives the flavors time to meld and coaxes out a little natural juice that acts almost like extra dressing. The optional fresh mint on top adds a pop of color and a cool herbal note that makes each bite feel refreshing. Whether you're serving this at a weekend brunch or just need a vibrant, fuss-free dessert, it delivers on every front.
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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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