Fresh Fall Fruit Salad Recipe: A Burst of Autumn Flavors (Print Version)
Enjoy a vibrant Fall Fruit Salad Recipe, bursting with seasonal flavors. My personal take on a simple, refreshing dish for any autumn gathering.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 20 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Vegan, Gluten-Free
# Ingredients:
→ Fruit Base
01 -
4 crisp apples (like Honeycrisp or Fuji), cored and diced
02 -
2 ripe pears (like Bosc or Anjou), cored and diced
03 -
2 cups red grapes, halved
04 -
1/2 cup pomegranate arils
→ Flavor Boosters
05 -
1 orange, zested and juiced (about 2-3 tbsp juice)
06 -
2-3 tbsp maple syrup or honey (adjust to taste)
→ Optional Crunch
07 -
1/2 cup toasted pecans or walnuts, chopped
→ Finishing Touch
08 -
1/4 cup fresh mint leaves, chopped
# Instructions:
01 -
Start by washing all your beautiful fall fruits. This is where I usually get a little lost in the colors and smells, honestly. Take a moment to appreciate them! Then, core and dice your apples and pears into bite-sized pieces. I usually aim for about half-inch cubes, but don't stress too much about perfection; this is a home kitchen, not a culinary school exam! Pop them into a large mixing bowl as you go.
02 -
Next up, the pomegranate. This can be a bit of a chaotic step, I won't lie. Carefully cut it in half, then hold each half cut-side down over a bowl and whack the back with a wooden spoon. The arils should pop right out, mostly. If you get a little messy, that's okay, it's part of the fun! Halve your red grapes too; it makes them easier to eat and distributes their sweetness better throughout the fruit salad.
03 -
Grab your orange. Give it a good zest directly into a small bowl – you want all that fragrant oil! Then, cut it in half and squeeze out the juice. I usually aim for about 2-3 tablespoons, but if your fruit is super sweet, you might need a tiny bit less. This citrus burst is so important for keeping the fruit fresh and adding that zing. I didn't expect how much difference fresh zest makes!
04 -
In that same small bowl with the orange zest and juice, add your maple syrup (or honey). Give it a good whisk until everything is combined. Taste it! This is where you can adjust for sweetness or add another tiny squeeze of orange if you think it needs more brightness. It should be a light, fragrant dressing, not overpowering. To be real, sometimes I add a tiny pinch of cinnamon here too, just for extra fall vibes.
05 -
Pour your lovely orange-maple dressing over all the prepared fruit in the large mixing bowl. Now, here's the crucial part: toss it <em>gently</em>. You don't want to bruise your beautiful fruit! Use a large spoon or spatula and fold everything together until all the fruit is lightly coated. This step always smells so good, like autumn sunshine.
06 -
Once everything is mixed, cover the bowl and pop it into the fridge for at least 30 minutes. This allows the flavors to meld and the fruit to get nice and cool. Honestly, it tastes better chilled. Just before serving your Fall Fruit Salad Recipe, sprinkle on those toasted pecans or walnuts and the fresh chopped mint. The mint really brightens it up, I didn't expect that! Serve it up and watch it disappear.
# Notes:
01 -
Don't over-dress the salad; a light coating is all you need to let the fruit shine.
02 -
Always taste your fruit first! If it's super sweet, reduce the maple syrup.
03 -
For extra sparkle, add a tiny splash of sparkling cider or ginger ale just before serving.
04 -
Chilling time is not optional; it really brings all the flavors together.
# Equipment Needed:
01 -
Large mixing bowl
02 -
small bowl
03 -
whisk
04 -
sharp knife
05 -
cutting board
# Nutrition (Per Serving):
Calories: 150-200
Total Fat: 5-10g
Total Carbohydrate: 30-40g
Protein: 1-3g