Fall Fruit Salad Recipe

Celebrate the colors and flavors of the harvest season with this irresistible Fall Fruit Salad, a dish that brings together crisp apples, juicy pears, sweet grapes, tart pomegranate arils, orange, and a sprinkle of dried cranberries, all tossed in a honey-cinnamon dressing. It’s vibrant, flavorful, and just the right touch of cozy for any holiday table or weekend brunch. Not only is it refreshingly light and naturally sweet, but the mix of textures and autumn fruits ensures every bite is an adventure. Whether you serve it as a side, snack, or even dessert, this salad will quickly become your favorite way to taste the best of fall.

this Recipe

Ingredients You’ll Need

• Fruit Salad:

  • 2 apples (such as Honeycrisp or Gala), cored and chopped
  • 2 pears, cored and sliced
  • 1 cup red grapes, halved
  • 1 cup pomegranate arils
  • 1 orange, peeled and segmented
  • ½ cup dried cranberries
  • ½ cup chopped pecans or walnuts (optional)

  Dressing:

  • 2 tablespoons honey
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon ground cinnamon

  How to Make Fall Fruit Salad

  Step 1: Prep the Fruit

  Start by coring and chopping your apples into bite-sized pieces—no need to peel unless you prefer it! Slice the pears as well, aiming for slices that aren’t too thin so they hold up. Halve the red grapes (this helps them soak in the dressing nicely), remove the seeds from your pomegranate if they’re not pre-packed, and peel and segment your orange. Having all your fruit prepped and ready to go makes the assembly a breeze.

  Step 2: Combine the Fruit and Nutty Extras

  In a large mixing bowl, add all your prepared fruit: apples, pears, grapes, pomegranate arils, orange segments, and the dried cranberries. If you like, you can also sprinkle in the chopped pecans or walnuts at this stage for a delightful crunch. Gently toss everything together, being careful to keep the fruit pieces intact and vibrant.

  Step 3: Make the Warm Honey-Cinnamon Dressing

  In a smaller bowl or liquid measuring cup, whisk together the honey, fresh lemon juice, and ground cinnamon until the mixture is smooth and well blended. The scent alone will have you dreaming of autumn afternoons! This simple dressing is what brings that cozy, spiced flavor to every bite of your Fall Fruit Salad.

  Step 4: Toss and Chill

  Drizzle the luscious dressing evenly over your fruit and nut mixture. Using a large spoon or rubber spatula, gently toss so that each piece is lightly coated with the honey-cinnamon goodness. Cover the bowl and pop it in the fridge for about 20–30 minutes. This short chill lets all the flavors meld together for a truly refreshing, balanced result.

  How to Serve Fall Fruit Salad

  

  Garnishes

  Top your Fall Fruit Salad with a final sprinkle of extra pomegranate arils or a handful of toasted nuts right before serving. For a burst of color and a hint of tartness, a handful of fresh mint leaves or a zesting of orange peel adds a lovely, aromatic garnish that makes the bowl look as stunning as it tastes.

  Side Dishes

  This salad pairs beautifully with cozy brunch items like cinnamon rolls or quiches, or sits handsomely next to roasted turkey, ham, or vegetarian mains at any holiday table. Its sweet-tart flavor provides the perfect counterpoint to rich, savory sides and makes it a crowd-pleaser from breakfast to dinner.

  Creative Ways to Present

  For a show-stopping presentation, serve your Fall Fruit Salad in individual mason jars or glass cups for easy grab-and-go elegance at parties. You can also scoop it onto a leafy bed of greens for a more substantial salad or artfully arrange it in a large glass trifle bowl, showing off its layers of vibrant color.

  Make Ahead and Storage

  Storing Leftovers

  If you find yourself with leftover Fall Fruit Salad, simply cover it tightly and store it in the fridge for up to two days. The lemon in the dressing helps keep the fruit from browning, but you may notice the textures soften a bit as it sits—which just makes it extra juicy!

  Freezing

  Due to the high water content of the fruits, freezing is not recommended for this salad. Freezing and thawing would lead to mushy textures and loss of those delightful contrasts in crunch and juiciness that make Fall Fruit Salad so appealing.

  Reheating

  This is one dish best enjoyed cold or at room temperature. There’s no need to reheat; just let any leftovers come to room temp before serving if they’ve been in the refrigerator. If the salad has released extra liquid, simply give it a gentle stir before enjoying again.

  FAQs

  Can I make Fall Fruit Salad the night before?

  Absolutely! In fact, making it a few hours in advance or even the night before gives the flavors time to mingle. Just give it a gentle toss before serving and maybe freshen up with a handful of new nuts or fresh fruit for crunch.

  What are the best apples and pears for this salad?

  Choose crisp apples like Honeycrisp, Gala, or Fuji, and pears that are ripe but firm (such as Bartlett or Bosc). Softer fruit can get mushy, so firmness is key for the best texture in your Fall Fruit Salad.

  Is it possible to make this salad without nuts for allergies?

  Absolutely! The nuts are totally optional and can be left out for a nut-free Fall Fruit Salad that’s just as colorful, tasty, and crowd-friendly.

  Can I swap maple syrup for honey in the dressing?

  Yes, maple syrup is a delicious vegan alternative to honey in this salad. It adds a deep, woodsy sweetness that pairs beautifully with the autumn fruit and spices—just use the same amount.

  Will frozen fruit work if I don’t have fresh?

  While you can use frozen fruit in a pinch, it tends to release water and can become mushy as it thaws, so fresh fruit is best for maintaining the crisp, vibrant texture that makes Fall Fruit Salad special.

  Final Thoughts

  There’s something truly magical about sharing a bowl of Fall Fruit Salad: it’s a celebration of harvest flavors that brings everyone together. With its jewel-bright colors and naturally sweet, spiced taste, it’s destined to be a hit at your table. Don’t wait for a holiday—give it a try and enjoy the very best of fall in every bite!

  Print
  

  Fall Fruit Salad Recipe

  5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 30 reviews

  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 6 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

  Print Recipe

  Pin Recipe

  ---

  Description

  This Fall Fruit Salad is a delightful mix of seasonal fruits like apples, pears, and pomegranate arils, combined with a honey-cinnamon dressing. It’s a refreshing and colorful addition to any meal, perfect for autumn gatherings or holiday feasts.

  ---

  Ingredients

  Fruit Salad:

  • 2 apples (such as Honeycrisp or Gala), cored and chopped
  • 2 pears, cored and sliced
  • 1 cup red grapes, halved
  • 1 cup pomegranate arils
  • 1 orange, peeled and segmented
  • ½ cup dried cranberries
  • ½ cup chopped pecans or walnuts (optional)

  Dressing:

  • 2 tablespoons honey
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon ground cinnamon

  Cook Mode Prevent your screen from going dark

  ---

  Instructions

  1. Fruit Preparation: In a large bowl, combine the chopped apples, pears, grapes, pomegranate arils, orange segments, dried cranberries, and nuts if using.
  2. Dressing: In a small bowl, whisk together the honey, lemon juice, and ground cinnamon until smooth. Pour the dressing over the fruit and toss gently to coat.
  3. Chill: Chill in the refrigerator for 20–30 minutes before serving for best flavor.

  ---

  Notes

  • Use firm, seasonal fruit to keep the salad crisp.
  • You can substitute maple syrup for honey for a vegan option.
  • This salad pairs well with brunch or as a holiday side.