Introduction

This Fall Fruit Salad captures the essence of autumn with sweet, juicy fruits and warm spices. It’s a refreshing and healthy side or snack that’s perfect for crisp days and family gatherings.

A close-up view of a dark gray bowl filled with a fresh fruit salad sitting on a white marbled surface. The salad has three main layers of mix: bright red whole grapes, small blackberries, and chunky apple cubes with red skin, all sprinkled with cinnamon powder giving a light brown dusting. Scattered throughout are lightly toasted pecan halves adding texture and a warm golden brown color. Two cinnamon sticks rest beside the bowl, and a metal whisk and red patterned cloth are visible in the background. The overall look is colorful and rustic. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 orange
2 tablespoons maple syrup
3/4 teaspoon ground cinnamon
16 ounces red seedless grapes
12 ounces blackberries
1 cup chopped pecans
2 large sweet apples

Instructions

Step 1: In a large bowl, add the zest and juice of one orange. Add maple syrup and ground cinnamon, then whisk to combine.
Step 2: Add the grapes, blackberries, and chopped pecans to the bowl.
Step 3: Cube the apples into bite-sized pieces and add them to the bowl. Immediately toss all the fruit to coat evenly with the dressing.
Step 4: Serve the salad immediately or cover and refrigerate until ready to serve.

Tips & Variations

For extra crunch, toast the pecans lightly before adding them to the salad.
Swap the maple syrup for honey for a different sweetness profile.
Add a pinch of nutmeg or ginger for a spiced twist.
Use a mix of different apple varieties for added complexity.

Storage

Store the fruit salad covered in an airtight container in the refrigerator for up to 2 days. It’s best eaten fresh, but if stored, give it a gentle toss before serving. Apples may brown slightly over time, so adding a little lemon juice when cubing can help maintain color.

How to Serve

The image shows a close-up of a white bowl filled with a colorful fruit salad. The salad has three main layers: large apple cubes with a light brown cinnamon coating and a slightly rough texture, round shiny red grapes, and clusters of black, shiny blackberries. Mixed between these fruits are crunchy pecan halves with a textured brown surface. The bowl sits on a white marbled surface with two cinnamon sticks placed near it. The colors range from pale yellow of the apples, deep red of the grapes, dark black of the blackberries, and warm brown of the pecans, making the salad visually rich and appealing. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare it up to one day in advance. Keep it covered and refrigerated to maintain freshness, but it’s best enjoyed within 24 hours to avoid sogginess and browning.

What kinds of apples work best in this salad?

Sweet varieties like Fuji or Gala are ideal because they add natural sweetness and maintain their texture well. Avoid very soft apples as they may become mushy.

Fall Fruit Salad Recipe

Print Recipe

★★★★★

4.7 from 104 reviews

This Fall Fruit Salad combines a vibrant mix of seasonal fruits with a warm touch of cinnamon and sweet maple syrup, offering a fresh and healthy dish perfect for autumn gatherings or a nutritious snack.

Author: Ruby
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 4 to 6 servings 1x
Category: Salad
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Fruit

1 orange (zested and juiced)
16 ounces red seedless grapes
12 ounces blackberries
2 large sweet apples, cubed into bite-sized pieces

Additional Ingredients

2 tablespoons maple syrup
3/4 teaspoon ground cinnamon
1 cup chopped pecans

Instructions

Prepare the dressing: In a large bowl, combine the zest and juice of one orange. Add the maple syrup and ground cinnamon, then whisk thoroughly until the mixture is well blended.
Add the fruits and nuts: To the bowl with dressing, add the red seedless grapes, blackberries, and chopped pecans. Cube the sweet apples into bite-sized pieces and add them immediately to the bowl.
Toss to coat: Gently toss all the ingredients together to ensure the fruit and nuts are evenly coated with the orange-cinnamon syrup. This blends the flavors beautifully.
Serve or store: Serve the salad immediately for best freshness or cover and refrigerate until ready to serve. This allows the flavors to meld further.

Notes

To prevent apples from browning, toss them quickly in the orange juice mixture before adding other ingredients.
This salad is best served fresh but can be stored in the refrigerator for up to 24 hours.
For a vegan option, ensure your maple syrup is pure and free from additives.
Feel free to substitute pecans with walnuts or almonds for a different nutty flavor.

Keywords: fall fruit salad, autumn fruit salad, maple syrup fruit salad, cinnamon fruit salad, healthy fall salad