Sesame Free Apple-Ginger Fruit Salad Cups
Fresh fruit salads are a crowd-pleaser, but this one earns extra points for the way it's served — scooped right into hollowed apple halves for a presentation that looks far more impressive than the effort involved. A bright dressing of fresh lime juice, raw honey, grated ginger, and Ceylon cinnamon ties together diced apples, pear, blueberries, and strawberries with just the right balance of sweet, tart, and warmth. Letting the dressed fruit rest for ten minutes before serving is a small step that makes a real difference, giving the flavors time to meld and coax out a little natural juice. Every single ingredient here is straightforwardly whole and plant-based, so there's no need to scan labels or second-guess anything — it's naturally free of hidden additives that can sneak into store-bought fruit cups or pre-made dressings. The apple cups themselves get brushed with lime juice to stay fresh and bright, which means they hold up beautifully on a platter without turning. This works equally well as a brunch centerpiece, a light dessert, or a snack that feels a little special without requiring any cooking at all. A scatter of fresh mint on top is optional, but it adds a pop of color and a cool finish that really pulls the whole thing together.
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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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