Every autumn, I look forward to the moment when the market overflows with crisp apples and juicy pears. There is something so refreshing about combining this colorful seasonal produce into one vibrant bowl.
I make this Fall Fruit Salad for almost every holiday gathering because it brings a necessary lightness to the table. It offers a sweet, crunchy contrast that perfectly balances out heavy gravies and rich casseroles.
What Makes This Fall Fruit Salad So Special
I love that this recipe highlights the natural sweetness of fresh fruit without needing any heavy syrups or dressings. It comes together in minutes, leaving me plenty of time to focus on the main course.
You can easily customize the flavors based on whatever looks best at your local orchard or grocery store. This versatility makes it my favorite option for both quick weeknight sides and elegant holiday spreads.
The mix of textures, from the snap of the grapes to the burst of pomegranate seeds, keeps every bite interesting. This Fall Fruit Salad stays crisp for hours, which is a huge relief when I am prepping ahead for a party.
If you love citrusy desserts as much as I do, you definitely need to try my Zesty Clementine Upside Down Cake Recipe next. For another moist and flavorful treat, the Savory Orange Olive Oil Cake Recipe is a guaranteed crowd-pleaser.
Everything You Need for Perfect Fall Fruit Salad
Here is what you will need to gather from the market:
- Red Grapes: Use seedless red grapes for a burst of sweetness and color, or swap in green ones if you prefer.
- Bartlett Pears: I look for pears that are just starting to ripen so they hold their shape well when chopped.
- Honeycrisp Apple: This variety adds the best crunch and sweet-tart flavor, but Fuji or Gala work wonderfully too.
- Navel Orange: You will need the segments from one large orange to add bright citrus notes and juice.
- Pomegranate Seeds: These little jewels add a beautiful pop of red color and a delightful crunch to the bowl.
- Pure Maple Syrup: A small drizzle adds a cozy autumn sweetness, though it is completely optional.
- Ground Cinnamon: Just a pinch warms up the entire dish and ties the fall flavors together.
My Method for Perfect Fall Fruit Salad
Let’s get chopping and assemble this beautiful dish.
- Start by preparing all your fruit to ensure everything is ready to go. I wash the apples, pears, and grapes thoroughly under cold water and pat them dry with a clean kitchen towel. Core the apple and pears, then chop them into bite-sized chunks that are roughly the same size as your grape halves. Peel the orange and carefully separate the segments, removing as much of the white pith as possible for the best texture.
- Place the chopped apples, pears, orange segments, halved grapes, and pomegranate seeds into a large mixing bowl. I like to use a wide bowl so I have plenty of room to toss everything without crushing the softer fruits. Gently fold the ingredients together using a large spoon or spatula until the colors are evenly distributed throughout the salad.
- If you want to add a little extra sweetness and warmth, drizzle the maple syrup over the fruit and sprinkle with the ground cinnamon. Toss the salad one more time to coat everything evenly, ensuring the spices and syrup are not clumped in one spot. Taste a piece of apple or pear to see if the flavor balance is right for you.
- Serve the salad immediately if you want the textures to be at their absolute crispest. If you are making this ahead, cover the bowl tightly with plastic wrap or a lid and place it in the refrigerator. I find that chilling it for about thirty minutes allows the flavors to meld beautifully, making it even more refreshing.
My Best Tips for Perfect Fall Fruit Salad
If you aren’t serving this right away, squeeze a little fresh lemon juice over the chopped apples and pears. This simple trick prevents them from browning and keeps your salad looking bright and fresh for hours.
I always try to chop the fruit into uniform bite-sized pieces so that every spoonful has a mix of flavors. It makes the Fall Fruit Salad much easier to eat and ensures a perfect balance of textures.
To keep the fruit crisp, keep the salad chilled in the refrigerator until the very last moment before serving. Warm fruit can become mushy quickly, so the cold temperature preserves that satisfying crunch.
How to Serve This Fall Fruit Salad
This dish is the ultimate side for a Thanksgiving feast, providing a palate cleanser between rich bites of stuffing and turkey. I often place it right on the dinner table to add a pop of festive color to the spread.
You can also serve this Fall Fruit Salad as a light dessert or a fresh breakfast option. I love spooning it over a bowl of Greek yogurt or serving it alongside pancakes for a cozy weekend brunch.
For more seasonal inspiration, follow me on Pinterest.
Print
Fall Fruit Salad
- Total Time: 20 min
- Yield: 6 servings
- Diet: Vegan
Description
A crisp and refreshing mix of seasonal apples, pears, and pomegranate seeds perfect for autumn gatherings.
Ingredients
- 1 1/2 cups red grapes, halved
- 2 small Bartlett pears, cored and chopped
- 1/2 cup pomegranate seeds
- 1 large orange, peeled and segmented
- 1 large Honeycrisp apple, cored and chopped
- dash of ground cinnamon (optional)
- drizzle of pure maple syrup (optional)
Instructions
- Start by preparing all your fruit to ensure everything is ready to go. I wash the apples, pears, and grapes thoroughly under cold water and pat them dry with a clean kitchen towel. Core the apple and pears, then chop them into bite-sized chunks that are roughly the same size as your grape halves. Peel the orange and carefully separate the segments, removing as much of the white pith as possible for the best texture.
- Place the chopped apples, pears, orange segments, halved grapes, and pomegranate seeds into a large mixing bowl. I like to use a wide bowl so I have plenty of room to toss everything without crushing the softer fruits. Gently fold the ingredients together using a large spoon or spatula until the colors are evenly distributed throughout the salad.
- If you want to add a little extra sweetness and warmth, drizzle the maple syrup over the fruit and sprinkle with the ground cinnamon. Toss the salad one more time to coat everything evenly, ensuring the spices and syrup are not clumped in one spot. Taste a piece of apple or pear to see if the flavor balance is right for you.
- Serve the salad immediately if you want the textures to be at their absolute crispest. If you are making this ahead, cover the bowl tightly with plastic wrap or a lid and place it in the refrigerator. I find that chilling it for about thirty minutes allows the flavors to meld beautifully, making it even more refreshing.
Notes
To prevent browning, toss the apples and pears in a tablespoon of lemon juice before mixing.
- Prep Time: 20 min
- Chilling: 30 min
- Category: Salads
- Method: Toss
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 115
- Sugar: 21g
- Sodium: 3mg
- Fat: 0.5g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 1.5g
- Cholesterol: 0mg
Keywords: fall fruit salad, thanksgiving side dish, autumn salad, healthy fruit salad, easy holiday side