Seed Oil Free Apple-Ginger Fruit Salad Cups
These little apple cups are as pretty as they are delicious — a vibrant mix of diced apples, pear, blueberries, and strawberries tossed in a bright dressing of fresh lime juice, raw honey, grated ginger, and Ceylon cinnamon. The whole thing comes together with zero processed oils, which means every ingredient on the list is exactly what it sounds like: real fruit, real citrus, real spice. That matters more than you'd think, since a lot of store-bought fruit salad dressings and pre-made cups sneak in refined oils or mystery emulsifiers. Here, the dressing is just whisked together in a bowl and poured straight over the fruit — clean, simple, and genuinely flavorful. Letting the salad rest for ten minutes before serving is a small step that makes a big difference, giving the ginger and cinnamon time to bloom into the juices. The hollowed apple halves double as edible serving vessels, which means less cleanup and a presentation that looks like you tried way harder than you did. Finish with a scatter of fresh mint if you have it, and you've got a dish that works as a light dessert, a brunch centerpiece, or an afternoon snack that actually feels special.
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!