Mediterranean Diet Friendly Apple-Ginger Fruit Salad Cups
Fresh fruit, bright citrus, warming spice, and a touch of honey come together in a dish that feels as good as it tastes — and fits beautifully into a plant-forward, whole-food way of eating. The dressing is built on fresh lime juice, raw honey, grated ginger, and Ceylon cinnamon, which means every drop of flavor comes from real, recognizable ingredients rather than anything processed or refined. Hollowed apple halves stand in as edible serving cups, turning a simple fruit salad into something genuinely impressive for a brunch spread or dinner party dessert. Blueberries, strawberries, pear, and two varieties of apple give you a range of textures and natural sweetness that doesn't need any added sugar beyond that single tablespoon of honey. Letting the dressed fruit rest for ten minutes before serving is a small but important step — it allows the juices to meld into a light, fragrant syrup that pools beautifully in the cups. A scatter of fresh mint at the end adds a cool, herbal finish that ties everything together. This is the kind of recipe that looks like you tried very hard but actually comes together with minimal effort and a sharp knife.
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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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