There’s truly nothing that captures the cozy, colorful spirit of autumn quite like a Fall Fruit Salad. This vibrant medley bursts with crisp apples, juicy pears, tart cranberries, sweet maple notes, and just the right crunch of toasted nuts. With every bite, you get a celebration of the season’s best fruit, making it perfect for anything from a festive holiday table to a relaxed weekend brunch. Trust me, this is one of those dishes that manages to be both simple and show-stopping, wowing guests while secretly taking only minutes to put together!
Ingredients You’ll Need
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Fruit Salad:
- 2 apples (crisp variety like Honeycrisp or Fuji), diced
- 2 pears, diced
- 1 cup red grapes, halved
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans or walnuts
- 1/4 cup pomegranate arils
Dressing:
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup
- 1/2 teaspoon ground cinnamon
How to Make Fall Fruit Salad
Step 1: Prep the Apples and Pears
Start by dicing your crisp apples and pears into bite-sized pieces. Leave the skins on for extra color and fiber. Place them immediately into a large mixing bowl, and drizzle with fresh lemon juice. This step does more than keep the fruit from browning—it also adds a bright zing that wakes up the whole salad!
Step 2: Add the Grapes, Cranberries, Nuts, and Pomegranate
Next in are your halved red grapes, chewy dried cranberries, and a generous handful of chopped nuts. Don’t forget the pomegranate arils—their ruby color and juicy burst make this a true Fall Fruit Salad star! Give everything a gentle toss so the fruits are evenly combined.
Step 3: Whisk the Dressing
In a separate small bowl, whisk together the maple syrup and ground cinnamon until smooth. Smelling that maple-cinnamon combo will instantly put you in a festive mood! This sweet, spiced drizzle pulls every flavor together.
Step 4: Dress and Toss
Pour the cinnamon-maple dressing evenly over your bowl of fruit. Use a large spoon or your (clean!) hands to gently toss until everything is nicely coated—no naked fruit allowed. You want each morsel kissed with maple and spice.
Step 5: Chill Before Serving
Let your salad chill in the refrigerator for 15 to 30 minutes. Not only does this meld the flavors, but it keeps everything crisp and refreshing. If you’re in a rush, it’s still delicious served right away, but a bit of patience truly heightens the magic.
How to Serve Fall Fruit Salad
Garnishes
For a finishing flourish, I love a scatter of extra pomegranate arils or a pinch of freshly chopped herbs like mint. A light dusting of cinnamon or some extra toasted nuts also adds beautiful texture and eye-catching color—perfect if you’re looking to impress at the holiday table!
Side Dishes
This Fall Fruit Salad pairs wonderfully with just about anything. It’s a bright counterpoint to savory main dishes, makes a lovely breakfast alongside yogurt or pastries, and fits right in at festive brunches. Try it with roasted turkey or ham to balance those rich flavors with fresh, sweet fruit.
Creative Ways to Present
Go beyond the classic bowl by serving your Fall Fruit Salad in hollowed-out pumpkin bowls, individual mason jars, or even elegant cocktail glasses. For parties, skewering the fruit onto small bamboo sticks offers a handheld twist that encourages snacking and mingling!
Make Ahead and Storage
Storing Leftovers
Leftover Fall Fruit Salad can be kept covered in the fridge for up to two days. The lemon juice helps the fruit keep its color and firmness, though softer fruits like pears may soften slightly. Give everything a gentle stir before serving again to redistribute the dressing.
Freezing
It’s best to enjoy this salad fresh. Freezing isn’t recommended, as the textures of apples, pears, and grapes can become mushy and unappealing once thawed. If you have a surplus, try transforming leftovers into smoothie ingredients or a fruity topping for oatmeal.
Reheating
This Fall Fruit Salad is meant to be enjoyed chilled or at room temperature, so there’s no need to reheat it. In fact, a brief chill before serving enhances the crispness and brings out the natural juiciness of the fruits.
FAQs
Can I make Fall Fruit Salad in advance?
Absolutely! You can prep the fruits (except bananas, if using) and toss them with lemon juice a few hours ahead of serving. Add the nuts and dressing shortly before serving to keep everything crisp and fresh.
What fruits can I substitute?
Feel free to mix things up—add diced persimmons, kiwi, or orange segments for more autumn flavor. Just prioritize firmer fruits that won’t brown quickly or turn mushy in the dressing.
Can I use honey instead of maple syrup?
Yes, honey is a wonderful swap if you prefer. It’s a little thicker and sweeter, so you might want to use just a smidge less or thin it with a few drops of water if needed.
How can I make this salad nut-free?
Simply omit the nuts or replace them with pumpkin seeds (pepitas) or sunflower seeds for a similar crunch without allergens. The salad will still be delicious and beautifully textured.
Is Fall Fruit Salad vegan and gluten-free?
It sure is! All the ingredients in this particular recipe are naturally vegan and gluten-free, making it a universally crowd-pleasing dish for parties and gatherings with various dietary needs.
Final Thoughts
Fall Fruit Salad is the kind of recipe that instantly feels special, but comes together so easily you’ll find yourself making it on repeat. Its bright colors, crisp flavors, and cozy maple-cinnamon scent capture all the best things about fall in every forkful. I can’t wait for you to give it a try and add your own creative twists—your family and friends will be coming back for seconds!
Print
Fall Fruit Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Description
This Fall Fruit Salad is a delightful blend of seasonal fruits, nuts, and a hint of warm spices, perfect for autumn gatherings and holiday feasts.
Ingredients
Fruit Salad:
- 2 apples (crisp variety like Honeycrisp or Fuji), diced
- 2 pears, diced
- 1 cup red grapes, halved
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans or walnuts
- 1/4 cup pomegranate arils
Dressing:
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup
- 1/2 teaspoon ground cinnamon
Instructions
- In a large mixing bowl, combine the diced apples and pears. Drizzle with lemon juice to prevent browning and gently toss to coat.
- Add the grapes, dried cranberries, chopped nuts, and pomegranate arils.
- In a small bowl, whisk together the maple syrup and ground cinnamon. Pour the dressing over the fruit mixture and toss until everything is evenly coated.
- Chill for 15–30 minutes before serving for best flavor.
Notes
- You can substitute honey for maple syrup or add sliced bananas just before serving.
- Toasting the nuts adds extra flavor and crunch.
- This salad pairs well with fall brunches, holiday meals, or as a light dessert.
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 18g
- Sodium: 5mg
- Fat: 8g
- Saturated Fat: 0.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 1g
- Cholesterol: 0mg
