Peanut 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 enough for a party but easy enough for a Tuesday afternoon. The whole thing is built from produce and pantry staples — diced apples, pear, blueberries, strawberries, and a honey-lime dressing spiked with Ceylon cinnamon — so there's nothing hidden to worry about. Serving the salad inside hollowed apple cups is a clever move that keeps everything contained and adds an extra hit of crisp, juicy apple in every bite. A quick brush of lime juice on the cut surfaces keeps the cups looking fresh and bright rather than browning before they hit the table. The dressing only takes a minute to whisk together, and that 10-minute rest lets the flavors meld beautifully before you spoon everything in. Scattered mint on top is optional, but it adds a cool, herby finish that really pulls the whole presentation together. This is the kind of recipe that looks like you tried much harder than you actually did.
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!