Macadamia Free Apple-Ginger Fruit Salad Cups
Fresh, vibrant, and almost too pretty to eat, these fruit salad cups turn everyday ingredients into something genuinely showstopping. Hollowed-out apple halves stand in as edible bowls, filled with a colorful mix of diced apple, pear, blueberries, and strawberries that makes the whole thing feel like a celebration. The dressing is where the magic happens — bright lime juice, raw honey, freshly grated ginger, and a whisper of Ceylon cinnamon come together into something that tastes far more complex than the short ingredient list suggests. 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 just enough natural juice to pool at the bottom of each cup. Because every component here is whole fruit, honey, and fresh aromatics, there's zero guesswork about hidden nut ingredients sneaking in through a store-bought dressing or packaged mix. A scatter of fresh mint over the top adds a cool, herby finish that ties everything together beautifully. Serve these at a brunch table or a summer gathering and watch them disappear before you've even sat down.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!