The Fall Fruit Salad is the kind of dish that feels like a celebration of everything we love about this cozy season—juicy apples, sweet pears, sun-ripened grapes, fresh pomegranate, and a touch of crunch—all tossed in a cinnamon-maple citrus dressing. It’s simple, colorful, and loaded with big autumn energy, making it perfect for Thanksgiving or any chilly-weather gathering. Whether you’re looking for a quick weeknight side or something to steal the show on a holiday table, this Fall Fruit Salad always feels special and inviting.
Ingredients You’ll Need
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Fruit Salad:
- 2 apples (Honeycrisp or Gala), cored and diced
- 2 pears (Bartlett or Anjou), cored and diced
- 1 cup red grapes, halved
- 1 cup pomegranate arils
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup dried cranberries
Lemon-Maple Dressing:
- 2 tablespoons fresh lemon juice
- 2 tablespoons pure maple syrup
- 1/2 teaspoon ground cinnamon
How to Make Fall Fruit Salad
Step 1: Chop and Prep Your Fruit
Start by dicing your apples and pears into bite-sized pieces—no need to peel unless you prefer. Cut the red grapes in half and spread out those glistening pomegranate arils. If you’re adding nuts, give them a rough chop. Place everything in a large mixing bowl so the flavors have room to mingle.
Step 2: Mix the Dressing
In a small bowl, whisk together the fresh lemon juice, pure maple syrup, and ground cinnamon. This trio creates a dressing that’s zesty, sweet, and full of autumn aroma, helping the fruit taste even more vibrant.
Step 3: Toss and Chill
Pour your maple-cinnamon dressing right over the fruit and gently toss until everything is evenly coated. The lemon juice will help keep the apples and pears looking fresh, while the cinnamon and maple scent the whole salad with warmth. Pop it in the fridge for at least 15 minutes—this gives all the flavors a chance to mesh together into something truly irresistible.
Step 4: Serve and Enjoy
Once the Fall Fruit Salad is chilled, give it a gentle stir and transfer it to your favorite serving bowl. You can sprinkle a few extra pomegranate arils or nuts on top for a pretty finish. Serve cold and enjoy watching it disappear!
How to Serve Fall Fruit Salad
Garnishes
Garnishing your Fall Fruit Salad is half the fun! Try a shower of extra chopped nuts for extra crunch or a generous handful of fresh pomegranate arils for jewel-like sparkle. Thin ribbons of lemon zest or a light dusting of cinnamon can add both beauty and a hint more flavor—don’t be afraid to get creative.
Side Dishes
This salad pairs perfectly with classic fall mains like roast turkey, glazed ham, or butternut squash soup. It’s equally at home alongside simple sandwiches or a fancy cheese board, making it a flexible favorite for both weekday meals and festive spreads.
Creative Ways to Present
If you’re stirring up a little extra fun, try serving your Fall Fruit Salad in hollowed-out apples or pears for an adorable single-serve presentation. For parties, small glass jars or clear cups let the colors shine. Even a big, rustic bowl with serving spoons makes it feel cozy and inviting—there are endless ways to make this dish eye-catching.
Make Ahead and Storage
Storing Leftovers
Leftover Fall Fruit Salad should be stored tightly covered in the refrigerator. It will keep well for about 24 hours—after that, the fruit can soften a bit more, but it will still taste lovely. If you’re making it ahead, toss the apples and pears in extra lemon juice to help prevent browning.
Freezing
Freezing isn’t recommended for this salad, as the texture of fresh apples, pears, and grapes changes dramatically when frozen and thawed. The fruit can become watery or mushy, so enjoy your Fall Fruit Salad fresh for the best flavor and crunch.
Reheating
There’s no need to reheat this dish—Fall Fruit Salad is best served cold or at cool room temperature. If it’s been in the fridge a while, just let it sit out for 10–15 minutes before serving to bring out more flavor.
FAQs
Can I make Fall Fruit Salad in advance?
Yes! You can prep the fruits and dressing a few hours ahead; just keep them separate until right before serving to keep the texture crisp. Toss everything together right before your meal for the freshest bite.
What other fruits can I use in this salad?
Feel free to try sliced kiwi, mandarin segments, or diced persimmons for extra color and variety. Just keep the fruits firm and not overly juicy so the salad doesn’t get soggy.
Is Fall Fruit Salad vegan and gluten-free?
Absolutely! This naturally gluten-free and vegetarian recipe is also vegan as long as you use pure maple syrup and stick to plant-based ingredients.
What’s the best way to remove pomegranate arils?
Score the pomegranate around the circumference, gently break it open, and then tap the back with a wooden spoon over a bowl—the arils will fall right out with minimal mess. Or, buy them prepped for extra convenience!
How do I keep the apples and pears from browning?
The lemon juice in the dressing helps a lot, but you can also toss the apple and pear pieces with a splash of lemon juice as soon as you dice them. This keeps them looking and tasting fresh until everything is mixed together.
Final Thoughts
If you’re searching for the perfect taste of autumn, Fall Fruit Salad delivers every single time. It’s wholesome, vibrant, and manages to feel both festive and refreshingly light. Give it a try—you may just find it becomes your new favorite way to celebrate the flavors of the season!
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 mix of seasonal fruits, nuts, and a hint of cinnamon, all tossed in a light lemon-maple dressing. It’s a refreshing and colorful addition to any autumn table.
Ingredients
Fruit Salad:
- 2 apples (Honeycrisp or Gala), cored and diced
- 2 pears (Bartlett or Anjou), cored and diced
- 1 cup red grapes, halved
- 1 cup pomegranate arils
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup dried cranberries
Lemon-Maple Dressing:
- 2 tablespoons fresh lemon juice
- 2 tablespoons pure maple syrup
- 1/2 teaspoon ground cinnamon
Instructions
- Fruit Salad: In a large mixing bowl, combine the diced apples, pears, grapes, pomegranate arils, dried cranberries, and chopped nuts if using.
- Lemon-Maple Dressing: In a small bowl, whisk together the lemon juice, maple syrup, and cinnamon until well combined. Pour the dressing over the fruit and gently toss to coat everything evenly.
- Refrigerate for at least 15 minutes before serving to allow flavors to meld. Serve chilled.
Notes
- You can substitute the walnuts with pecans or omit them for a nut-free version.
- This salad is best enjoyed fresh but can be stored in the refrigerator for up to 24 hours.
- To prevent browning, toss the apples and pears in lemon juice before mixing with the other ingredients.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 20g
- Sodium: 5mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 1g
- Cholesterol: 0mg
