This vibrant Fall Fruit Salad features autumn’s best fruits like crisp apples, juicy pears, sweet grapes, and tart pomegranate, all tossed in a light cinnamon-honey dressing. Perfect for holiday gatherings or a healthy snack, this refreshing fruit salad is bursting with seasonal flavors and can be made in just 15 minutes. Enjoy the natural sweetness of the fruits paired with a touch of cinnamon for a delicious treat!
Ingredients:
2 large apples, cored and chopped
2 large pears, cored and chopped
1 cup red or green grapes, halved
1 cup pomegranate arils
1/2 cup dried cranberries
1/2 cup chopped pecans or walnuts (optional)
For the Cinnamon-Honey Dressing:
2 tablespoons honey
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
Directions:
Prepare the Fruit:
Start by chopping the apples and pears into bite-sized pieces. Cut the grapes in half, and carefully remove the pomegranate arils (seeds). In a large mixing bowl, combine all the prepared fruits along with the dried cranberries for an extra touch of sweetness.
Make the Cinnamon-Honey Dressing:
In a small bowl, whisk together the honey, lemon juice, and ground cinnamon until smooth and well-combined. This simple dressing brings out the natural sweetness of the fruit while adding a warm, comforting flavor.
Toss and Serve:
Drizzle the cinnamon-honey dressing over the fruit mixture and toss gently to coat all the ingredients evenly. If you’re looking to add a bit of crunch, sprinkle chopped pecans or walnuts on top. The nuts not only add texture but also enhance the autumn flavors of the salad. Serve immediately for the freshest taste, or refrigerate for up to 2 hours before serving.
Serving Tips:
Chill for Extra Refreshment: While this fruit salad is best served fresh, chilling it in the fridge for 30 minutes to 1 hour before serving enhances the flavors and makes it extra refreshing, especially on warm days.
Serve in a Large Bowl or Individual Cups: For a more elegant presentation, serve the fruit salad in individual cups or bowls. This is especially great for parties or holiday gatherings where portion control is important.
Pair with Savory Dishes: This fruit salad pairs beautifully with roasted meats, grilled chicken, or a hearty fall soup. Its sweet and tangy flavors make it a great balance to savory dishes.
Add a Garnish: For a festive touch, sprinkle a few extra pomegranate seeds or fresh mint leaves on top just before serving. You can also drizzle a little extra honey or cinnamon over the salad for added sweetness.
Storage Tips:
Refrigeration: Store any leftover fruit salad in an airtight container in the refrigerator. It will stay fresh for up to 2 days. However, the fruit may begin to release some juice, so it’s best to enjoy it within the first 24 hours.
Prepping Ahead: If you’re preparing this fruit salad ahead of time, you can chop the fruit and make the dressing separately. Combine the fruit and dressing just before serving to maintain the fruit’s crispness.
Nuts: If adding nuts like pecans or walnuts, it’s best to sprinkle them on top just before serving. Storing nuts with the salad can make them lose their crunch over time.
Freezing: Fruit salad with fresh fruits like apples, pears, and grapes doesn’t freeze well, as the texture changes once thawed. It’s best to enjoy this salad fresh to preserve its vibrant texture.
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FAQs:
Can I use different fruits in this Fall Fruit Salad?
Yes! This recipe is highly customizable. While apples, pears, grapes, and pomegranate are perfect for the fall season, feel free to add or swap fruits based on what’s in season or your preferences. Some great options include oranges, kiwi, figs, or even persimmons.
How long can I store leftover Fall Fruit Salad?
Leftover Fall Fruit Salad can be stored in an airtight container in the refrigerator for up to 2 days. However, for the best texture and flavor, it’s recommended to enjoy it within 24 hours. The fruit may release some juice over time, so be sure to give it a gentle toss before serving again.
Can I make this fruit salad ahead of time?
Yes! You can prepare the fruit and the dressing ahead of time. Chop the fruit and store it in the fridge, and keep the dressing in a separate container. Combine them just before serving to keep the fruit crisp and fresh.
Can I make this Fall Fruit Salad without the nuts?
Absolutely! If you have allergies or prefer to skip the nuts, simply omit them from the recipe. The salad will still be delicious and full of vibrant autumn flavors. You can also replace nuts with seeds, like sunflower or pumpkin seeds, for added crunch.
Conclusion:
This Fall Fruit Salad is a delicious and refreshing way to enjoy the flavors of autumn. With its vibrant mix of fruits and cinnamon-honey dressing, it’s perfect for any occasion, from holiday gatherings to a healthy snack. Quick to make and full of seasonal goodness, this fruit salad is sure to be a crowd-pleaser!
📖 Recipe:
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Fall Fruit Salad
- Total Time: 15 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
When the leaves begin to change and the crispness of autumn fills the air, there’s no better way to celebrate the season than with a vibrant and refreshing Fall Fruit Salad. This delightful dish combines the best fruits of fall, including crisp apples, juicy pears, sweet grapes, and tart pomegranate, all tossed in a light and flavorful cinnamon-honey dressing. Perfect for holiday gatherings, family meals, or as a healthy snack, this fruit salad will add a burst of color and flavor to any occasion.
Ingredients
2 large apples, cored and chopped
2 large pears, cored and chopped
1 cup red or green grapes, halved
1 cup pomegranate arils (seeds)
1/2 cup dried cranberries
1/2 cup chopped pecans or walnuts (optional)
For the Cinnamon-Honey Dressing:
2 tablespoons honey
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
Instructions
- Prepare the Fruit: In a large bowl, combine the chopped apples, pears, grapes, pomegranate arils, and dried cranberries.
- Make the Dressing: In a small bowl, whisk together the honey, lemon juice, and cinnamon until well combined.
- Toss and Serve: Drizzle the cinnamon-honey dressing over the fruit mixture and toss gently to coat. Sprinkle chopped pecans or walnuts on top if desired. Serve immediately or refrigerate for up to 2 hours before serving.
Notes
You can substitute dried cranberries with raisins or dried apricots.
For a nut-free version, simply omit the nuts or use seeds like sunflower seeds for a crunchy texture.
Adjust the amount of honey depending on the sweetness of your fruit.
- Prep Time: 15 minutes
- Category: Salad, Side Dish, Healthy Snack
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 6 servings
