These bright, juicy fruit cups are a refreshing way to lean into whole, plant-forward eating. Strawberries, pineapple, blueberries, and grapes get tossed in a silky carob-coconut dressing brightened with lime juice and warmed with ginger and Ceylon cinnamon, so every bite balances sweet, tangy, and a little spiced. A touch of honey rounds out the dressing without overpowering the fresh fruit flavors, and a scatter of shredded coconut on top adds a little crunch. Spooned into crisp butter lettuce cups, the whole thing feels light, colorful, and easy to eat with your hands. It comes together with minimal cooking and no fuss, making it a great fit for anyone building meals around fresh produce and simple, wholesome ingredients. This one's an easy addition to a Mediterranean-style spread, whether as a snack, a starter, or a not-too-sweet dessert.
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In a small mixing bowl, whisk together the coconut milk, carob powder, honey, lime juice, ground ginger, Ceylon cinnamon, and salt until the carob powder is fully dissolved and the dressing is smooth and uniform in color, about 1 minute.
Combine the strawberries, pineapple, blueberries, and green grapes in a large mixing bowl.
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