Tree Nut Free Apple-Ginger Fruit Salad Cups
Fresh, vibrant, and almost too pretty to eat, these apple cups turn a simple fruit salad into a showstopper that works for brunch spreads, summer gatherings, or an everyday snack that feels a little special. The hollowed apple halves double as edible bowls, so there's zero need for extra dishes and the whole presentation comes together with just a melon baller and a little patience. A bright dressing of fresh lime juice, raw honey, grated ginger, and Ceylon cinnamon ties together the diced apples, pear, blueberries, and strawberries in a way that tastes genuinely layered — sweet, tart, and warmly spiced all at once. 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 whole and straightforward, so anyone navigating tree nut concerns can dig in without scanning labels or second-guessing a thing. A scatter of fresh mint over the top adds a cool, herby finish that makes the colors pop even more. This is the kind of recipe that looks like you tried hard but comes together with almost no effort at all.
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!