Fresh Fall Fruit Salad Recipe: Crisp & Sweet Harvest Bowl (Print Version)
Fall Fruit Salad Recipe bursting with crisp apples, sweet pears, and tangy cranberries. A simple, vibrant dish perfect for autumn gatherings.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 15 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free
# Ingredients:
→ Crisp Autumn Fruits
01 -
4 medium apples (Honeycrisp, Fuji, or Gala), cored and chopped
02 -
2 ripe but firm pears (Anjou or Bosc), cored and chopped
03 -
2 cups seedless grapes (red or green), halved
→ Sweet & Tangy Add-ins
04 -
1/2 cup dried cranberries
05 -
1/2 cup pecans, toasted and chopped
→ Zesty Honey-Cinnamon Dressing
06 -
1/4 cup freshly squeezed orange juice
07 -
2 tablespoons honey or maple syrup (adjust to taste)
08 -
1/4 teaspoon ground cinnamon
→ Fresh Finishing Touch
09 -
2 tablespoons fresh mint, chopped
# Instructions:
01 -
My first step for this Fall Fruit Salad is always washing and drying all that gorgeous produce. Then, I core and chop the apples and pears into bite-sized pieces. I'm not super precise here, just aim for roughly similar chunks so every bite is balanced. Sometimes I get a little messy, apple bits everywhere, but that's part of the fun, right? Pop them into a large bowl as you go.
02 -
Next, I halve the grapes – it helps them meld into the salad better, I think. Then, I toss them into the bowl with the apples and pears, along with the dried cranberries. I love how the vibrant colors start coming together at this stage; it just looks so inviting. This is where I always get a little excited, seeing the makings of a truly delicious Fall Fruit Salad.
03 -
If you're using pecans, now's the time to quickly toast them. I just put them in a dry skillet over medium heat for about 3-5 minutes, shaking the pan often, until they smell amazing. Don't burn them like I did once, oops! Let them cool a bit before adding them to the fruit. That toasted nuttiness adds so much to our Fall Fruit Salad.
04 -
In a small bowl, I whisk together the orange juice, honey (or maple syrup), and a pinch of cinnamon. I taste it here to make sure it's just right – sometimes my oranges are super sweet, sometimes they're more tart, so I adjust the honey. It's a simple dressing, but it really ties the whole Fall Fruit Salad together, adding that perfect autumnal note.
05 -
Pour that lovely dressing over the fruit mixture. Now, get in there with two large spoons or your clean hands and gently toss everything until all the fruit is coated. I love seeing the dressing glistening on the fruit, knowing it's going to keep everything fresh and flavorful. This is where the magic really starts to happen for this Fall Fruit Salad Recipe.
06 -
Finally, I chop up that fresh mint and gently fold it into the salad. The aroma of the mint with the fruit is just heavenly! You can serve this Fall Fruit Salad right away, but honestly, I think it tastes even better after chilling in the fridge for about 30 minutes, letting all those flavors mingle and deepen. It’s worth the wait, I promise.
# Notes:
01 -
Always taste your fruit before adding sweetener to the dressing; you might need less than you think!
02 -
Store leftovers in an airtight container for up to 2-3 days. After that, the texture starts to fade, trust me.
03 -
No pecans? Toasted walnuts or even sunflower seeds work for a different crunch. I've tried both!
04 -
A tiny pinch of flaky sea salt sprinkled over the finished salad makes the fruit flavors pop—don't knock it 'til you try it!
# Tools You'll Need:
01 -
Large mixing bowl
02 -
small whisking bowl
03 -
whisk
04 -
sharp knife
05 -
cutting board
06 -
dry skillet (for toasting nuts)
# Nutrition Facts (Per Serving):
Calories: 180
Total Fat: 8g
Total Carbohydrate: 28g
Protein: 2g