I love making this Seasonal Fall Fruit Salad when the weather cools down and fresh, cozy flavors are everywhere. It’s light, refreshing, and naturally sweet, with warm fall fruits that feel comforting while still being fresh and vibrant.
Why You’ll Love This Recipe
I like this recipe because it’s simple, colorful, and requires no cooking. I enjoy how the combination of crisp apples, juicy pears, and tender grapes creates great texture, while the light dressing ties everything together without overpowering the fruit. It’s perfect for gatherings or an easy side dish.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 apples, cored and diced
2 pears, cored and diced
1½ cups red or green grapes, halved
1 cup pomegranate seeds
1 tablespoon lemon juice
1 tablespoon maple syrup
½ teaspoon ground cinnamon
Directions
I start by adding the diced apples, pears, grapes, and pomegranate seeds to a large bowl.
In a small bowl, I whisk together the lemon juice, maple syrup, and ground cinnamon. I drizzle the dressing over the fruit and gently toss everything together until evenly coated.
I let the fruit salad rest for about 10 minutes before serving so the flavors can blend.
Servings And Timing
This recipe makes about 4 servings.
Prep time: 15 minutes
Cooking time: 0 minutes
Total time: about 15 minutes
Variations
I sometimes add sliced persimmons or mandarin oranges when they’re in season. When I want extra crunch, I sprinkle chopped walnuts or pecans on top just before serving. I also enjoy adding a pinch of nutmeg for extra warmth.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. I serve it cold and don’t reheat it.
FAQs
What apples work best?
I like using crisp apples such as Honeycrisp or Fuji because they hold their texture well.
Can I make this fruit salad ahead of time?
I usually make it a few hours ahead and keep it chilled until serving.
How do I keep the fruit from browning?
I rely on the lemon juice to slow browning, especially for apples and pears.
Is this salad vegan?
I keep it fully vegan since it’s made only with fruit and maple syrup.
Can I skip the cinnamon?
I sometimes leave it out, but I enjoy how it adds a subtle fall warmth.
Conclusion
I keep making this Seasonal Fall Fruit Salad because it’s fresh, simple, and perfectly suited for cooler months. It’s an easy way for me to celebrate fall flavors while keeping things light, colorful, and naturally delicious.
