These edible apple cups are as fun to look at as they are to eat — crisp apple halves scooped into little bowls and filled with a bright, juicy mix of diced apple, pear, blueberries, and strawberries. A quick dressing of fresh lime juice, grated ginger, and warm Ceylon cinnamon gets whisked together and tossed through the fruit, letting everything sit just long enough to soften slightly and soak up that citrusy, spiced flavor. A scatter of thinly sliced mint on top adds a cool, fresh finish right before serving. The whole thing comes together with simple knife work and a melon baller, no cooking required, making it an easy make-ahead option for brunches, potlucks, or afternoon snacking. It's naturally plant-based from top to bottom, so it's a genuinely solid pick for a vegan spread. Serve it right away while the apple cups are still crisp for the best texture contrast.
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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.
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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