Fall Fruit Salad is a fresh, colorful, and festive dish that showcases the best seasonal produce of autumn. Unlike summer fruit salads that are light and tropical, this fall-inspired version highlights hearty fruits like apples, pears, grapes, cranberries, and blackberries. Tossed together with nuts and a light dressing, it’s a dish that feels both refreshing and comforting.
Perfect for Thanksgiving, Friendsgiving, or holiday brunches, this fruit salad balances sweet, tart, and crunchy elements. It’s not just a side dish,it’s also a healthier option among heavier holiday foods, making it a crowd-pleaser that appeals to everyone.
Ingredients
- 2 apples, diced (Honeycrisp or Gala work well)
- 2 pears, diced
- 1 cup red or green grapes, halved
- 1 cup fresh blackberries
- ½ cup fresh cranberries (or dried cranberries for sweeter option)
- ½ cup walnuts or pecans, toasted
- 2 tablespoons honey or maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
Preparation
Step 1: Prep the Fruit
- Wash and dice apples and pears, leaving the skin on for extra texture.
- Halve grapes, and add blackberries and cranberries.
Step 2: Make the Dressing
- In a small bowl, whisk together honey (or maple syrup), lemon juice, cinnamon, and nutmeg.
Step 3: Toss the Salad
- Place fruit in a large bowl. Drizzle with dressing and toss gently to coat.
Step 4: Add Nuts
- Fold in toasted walnuts or pecans just before serving for crunch.
Step 5: Serve
- Chill for 15 minutes before serving, or serve immediately for a fresher taste.
Variations
- Creamy Fall Fruit Salad: Add a dollop of Greek yogurt or whipped cream.
- Dried Fruit Mix: Use dried cranberries, figs, or apricots for added sweetness.
- Citrus Twist: Add orange zest and juice for brightness.
- Grain Bowl Style: Toss with cooked quinoa for a heartier salad.
Cooking Notes
- Always toss apples and pears with lemon juice to prevent browning.
- Toast nuts beforehand for maximum flavor.
- Fresh cranberries add tartness—use dried cranberries if you prefer sweeter salad.
Serving Suggestions
- As a refreshing side for Thanksgiving or holiday dinners.
- Perfect for brunch spreads with baked goods.
- Serve in individual cups for parties.
- Pairs beautifully with roasted meats, casseroles, or creamy dishes.
Tips
- Use firm apples and pears so they don’t get mushy.
- Chill salad before serving to let flavors blend.
- For a sweeter version, drizzle with a touch more honey or add a splash of apple cider.
- Double the recipe for larger gatherings.
Timing
- Prep Time: 15 minutes
- Chill Time: 15 minutes
- Total Time: 30 minutes
Nutritional Information (per serving, 6 servings)
- Calories: 180
- Protein: 2g
- Sodium: 10mg
FAQs
Q1: Can I make fall fruit salad ahead of time?
- Yes, but add apples and pears just before serving to prevent browning.
Q2: Can I use frozen fruit?
- Not recommended—fresh fruit keeps the salad crisp.
Q3: Can I make it vegan?
- Yes, use maple syrup instead of honey.
Q4: How long does fall fruit salad last?
- Up to 2 days in the refrigerator, though best eaten fresh.
Q5: Can I add bananas?
- Yes, but add them just before serving to avoid mushiness.
Conclusion
Fall fruit salad is a vibrant, seasonal dish that celebrates the harvest flavors of autumn. With apples, pears, grapes, cranberries, and blackberries tossed in a cinnamon-honey dressing, it’s a refreshing contrast to heavier holiday fare. Easy to prepare, customizable, and crowd-friendly, this salad deserves a spot at every Thanksgiving or fall gathering.