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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