Turmeric Free Apple-Ginger Fruit Salad Cups
These little apple cups are as pretty as they are delicious — a fresh, jewel-toned fruit salad served right inside hollowed-out apple halves for a presentation that feels fancy with almost zero effort. The filling is a vibrant mix of diced apples, pear, blueberries, and strawberries, all tossed in a bright dressing of fresh lime juice, honey, grated ginger, and a whisper of Ceylon cinnamon. That ten-minute rest before serving is the secret move — it lets the flavors meld and coaxes out just enough natural juice to make every bite taste like something you'd order at a nice brunch spot. Ginger can be a surprisingly tricky ingredient to navigate when you're avoiding certain spices, but here it plays a purely fresh, zesty role alongside citrus and fruit, with no blends or pre-mixed seasonings to second-guess. Ceylon cinnamon keeps things warm and aromatic without overpowering the natural sweetness of the fruit. A handful of fresh mint on top adds a cool, herby finish that ties everything together beautifully. These cups work equally well as a light dessert, a brunch centerpiece, or a refreshing side that disappears fast at any gathering.
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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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