Red Meat Allergy Friendly Apple-Ginger Fruit Salad Cups
Fresh fruit, bright citrus, and a little warmth from grated ginger come together in a dish that feels as festive as it does effortless. The natural sweetness of blueberries, strawberries, pear, and two varieties of apple gets lifted by a honey-lime dressing spiked with Ceylon cinnamon and lime zest — it's the kind of combination that makes you want to eat with your eyes first. Hollowed apple halves serve as the edible bowls, which means zero fuss with extra dishes and a built-in wow factor for any table. A quick brush of lime juice keeps the cups looking fresh and bright, while a short rest lets the dressing soak into every piece of fruit before serving. Because this recipe is built entirely around whole fruits, raw honey, and fresh aromatics, there's nothing here to second-guess — no hidden proteins, no processed additions, just clean, naturally sweet ingredients from start to finish. A scatter of fresh mint over the top is optional, but it adds a cool, herby finish that really ties the whole thing together. Whether you're putting together a brunch spread or a light dessert, these cups are the kind of thing people reach for seconds of before they even realize it.
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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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