If you’re searching for an irresistible way to celebrate harvest season, this Fall Fruit Salad absolutely delivers. It’s a glorious mix of apples, pears, red grapes, pomegranate seeds, dried cranberries, and buttery pecans—all tossed in a warmly spiced citrus-honey dressing that tastes like autumn in every bite. Whether you’re prepping for a cozy brunch, a family gathering, or simply want a colorful, nutrient-packed treat, this dish is easy, vibrant, and always a crowd-pleaser. Making a Fall Fruit Salad is more than just tossing ingredients together—it’s a toast to sweater weather, orchard days, and everything we love about this golden time of year.
Ingredients You’ll Need
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Fruit Salad:
- 2 apples, cored and chopped
- 2 pears, cored and chopped
- 1 cup red grapes, halved
- 1 cup pomegranate seeds
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
Dressing:
- 1/4 cup honey
- 2 tablespoons fresh orange juice
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
How to Make Fall Fruit Salad
Step 1: Prep the Fruit
Start by coring and chopping your apples and pears into bite-sized pieces so that every forkful gives you a delicious mix. Halve the grapes so their juices meld with the rest, and if you haven’t already, get those dazzling pomegranate seeds ready. The beauty here is in seeing all that color come together!
Step 2: Mix the Fruit and Nuts
In a large mixing bowl, combine the chopped apples, pears, red grapes, pomegranate seeds, dried cranberries, and chopped pecans. Gently toss everything so the ingredients are well-distributed, giving you a perfect mix of flavor and texture in each serving of Fall Fruit Salad.
Step 3: Make the Citrus-Honey Dressing
In a small bowl, whisk together the honey, fresh orange juice, lemon juice, ground cinnamon, and nutmeg until silky-smooth. This fragrant, golden glaze not only brightens up the salad, but also infuses it with layers of sweet and warming spice.
Step 4: Toss It All Together
Pour your dressing evenly over the fruit-nut mixture. Using a big spoon or spatula, gently toss the salad until every piece is coated and shimmering. The dressing shouldn’t pool at the bottom—it should cling lightly to every bite!
Step 5: Chill and Serve
Cover the bowl with wrap or a lid and refrigerate for at least 30 minutes. This resting time lets all the flavors blend beautifully. Give the Fall Fruit Salad a gentle toss just before serving for the freshest look and taste.
How to Serve Fall Fruit Salad
Garnishes
For a festive finish, consider sprinkling extra chopped pecans or even a bit of granola right before serving—this amps up the crunch. A few more pomegranate seeds can make the salad sparkle, while a light dusting of cinnamon on top looks (and smells) incredible.
Side Dishes
This Fall Fruit Salad plays nicely with so many comforting autumn dishes. Try serving it alongside roasted turkey, honey-glazed ham, or a savory quiche at brunch. It’s also brilliant with cheese platters and warm crusty bread for a light lunch.
Creative Ways to Present
Thinking about presentation? Spoon the salad into hollowed-out mini pumpkins or apples for a total wow-factor. Layer it in mason jars for portable picnic treats, or pile it onto a bed of baby greens for an elegant starter.
Make Ahead and Storage
Storing Leftovers
If you have extra Fall Fruit Salad, transfer it into an airtight container and pop it in the fridge. It’ll stay fresh for up to three days, though the fruit may soften a little over time. Give it a quick toss before serving again to perk it up.
Freezing
Freezing isn’t recommended for this fruit salad, as the textures of the fresh fruits will change and turn mushy once thawed. For the best experience, enjoy it fresh or freshly chilled.
Reheating
There’s no need to reheat Fall Fruit Salad, since it’s served cold. If you’d like to give it new life the next day, enjoy it straight from the fridge or at cool room temperature—both are delicious!
FAQs
Can I make Fall Fruit Salad ahead of time?
Absolutely! This salad actually tastes even better after it sits in the fridge for 30 minutes to an hour, which allows all the flavors to meld. Prep in the morning for a stress-free, show-stopping side or snack later in the day.
What apples work best in this recipe?
Go for a mix of sweet and tart apples if you can—think Honeycrisp, Gala, or Granny Smith. The variety adds complexity and ensures every spoonful is exciting, not one-note.
Can I make it nut-free?
Definitely! If you’re serving guests with nut allergies, just leave the pecans out or replace them with toasted pumpkin seeds (pepitas) for crunch and allergy safety.
Is it possible to use other fruits?
Of course! While the classic Fall Fruit Salad sings with apples, pears, and grapes, you can easily mix in sliced persimmons, kiwi, or even orange segments for a unique twist.
How do I keep the fruit from browning?
The citrus in the dressing naturally prevents the apples and pears from browning, but be sure to toss the fruit in the dressing soon after chopping for the freshest looking salad.
Final Thoughts
Every bite of this Fall Fruit Salad bursts with flavor, crunch, and seasonal charm. If you’re ready to bring the brightness of autumn to your table in the easiest, most delicious way, give this recipe a try—you’ll wish you’d discovered it sooner!
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Fall Fruit Salad Recipe
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Fall Fruit Salad is a delightful mix of apples, pears, grapes, pomegranate seeds, and dried cranberries, all tossed in a sweet honey-citrus dressing with warm spices. It’s a perfect side dish for autumn gatherings or holiday meals.
Ingredients
Fruit Salad:
- 2 apples, cored and chopped
- 2 pears, cored and chopped
- 1 cup red grapes, halved
- 1 cup pomegranate seeds
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
Dressing:
- 1/4 cup honey
- 2 tablespoons fresh orange juice
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- In a large mixing bowl, combine the chopped apples, pears, grapes, pomegranate seeds, dried cranberries, and chopped pecans. Mix well.
- In a small bowl, whisk together the honey, orange juice, lemon juice, cinnamon, and nutmeg until well combined.
- Pour the dressing over the fruit mixture and gently toss until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Gently toss again before serving.
Notes
- For extra crunch, add a handful of granola just before serving.
- You can also substitute walnuts for pecans if preferred.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 29g
- Sodium: 5mg
- Fat: 8g
- Saturated Fat: 0.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
