Mushroom Free Apple-Ginger Fruit Salad Cups
Fresh fruit, bright citrus, and a little warmth from grated ginger come together in a dish that feels festive without requiring much effort at all. Hollowed-out apple halves serve as edible bowls, filled to the brim with a colorful mix of diced apple, pear, blueberries, and strawberries — all tossed in a honey-lime dressing with a hint of Ceylon cinnamon. The lime juice does double duty here, keeping the apple cups from browning while also forming the backbone of that zippy, fragrant dressing. Letting the dressed fruit rest for a few minutes before serving is a small step that makes a real difference, giving everything time to meld into something that tastes more complex than its simple ingredient list suggests. This is the kind of recipe that looks impressive on a table but comes together with nothing more than a knife, a melon baller, and a whisk. Every ingredient is straightforwardly plant-based and produce-driven, so there's zero guesswork about what's in it — no hidden extras, no processed add-ins to scrutinize. Finish with a scatter of fresh mint if you have it, and you've got a stunning, crowd-pleasing dish that works as a starter, a side, or a light dessert.
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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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