Paleo Apple-Ginger Fruit Salad Cups
Bright, juicy, and almost too pretty to eat, these fruit salad cups turn fresh apples into edible bowls packed with blueberries, strawberries, and pear. The dressing is where the magic happens — raw honey, freshly grated ginger, Ceylon cinnamon, and a double hit of lime juice and zest come together into something that tastes far more complex than the short ingredient list suggests. Every component here is completely whole-food and naturally sweetened, which means no added sugars, no grains, and nothing that needs a label check. Letting the dressed fruit rest for ten minutes before serving is a small step that makes a big difference, giving the flavors time to meld and coax out a little extra juice. The apple cups themselves get a lime juice brush to stay fresh and bright, so the presentation holds up beautifully on a platter. Scattered mint on top adds a cool, herby finish that makes the whole thing feel like something you'd order at a fancy brunch. These are equally at home as a light dessert, a crowd-pleasing appetizer, or a refreshing side that genuinely excites people.
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!