Delicious and Easy Fall Fruit Salad Recipes

There’s something magical about a fall fruit salad—the crisp apples, juicy pears, and bursts of pomegranate all come together in a colorful symphony of seasonal flavors. Whether you’re looking for a healthy side dish or a refreshing dessert to complement your autumn table, this is one recipe you’ll want to keep on repeat. Ready to discover the secrets to making the perfect fall fruit salad? Let’s dive in.

Servings:	6
Prep Time:	15 minutes
Cook Time:	10 minutes
Total Time:	2 Fall Fruit Salad with Honey-Cinnamon Dressing This fall fruit salad is a celebration of autumn's finest fruits — sweet apples, juicy pears, tart pomegranate arils, and bursting grapes, all mingling in a delicate honey-cinnamon dressing. It's easy to prepare, naturally gluten-free, and perfect for cozy gatherings or festive tablescapes. Print Recipe Pin Recipe Prep Time 15 minutes mins Cook Time 9 minutes mins Total Time 25 minutes mins Course Side Dish Cuisine American Servings 6 servings Calories 131 kcal Ingredients    1x2x3x 2 sweet apples 2 ripe pears 1 cup red grapes 1 cup green grapes 1 cup pomegranate arils 1 tablespoon fresh lemon juice 2 tablespoons honey 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground ginger 2 tablespoons chopped fresh mint Instructions   Wash and dry all fresh fruit thoroughly. Core the apples and pears, then dice them into bite-sized pieces. Slice the grapes in half. Collect the pomegranate arils by slicing the fruit and gently releasing the seeds. In a large mixing bowl, combine the chopped apples, pears, grapes, and pomegranate arils. Gently toss to mix. In a small bowl, whisk together the lemon juice, honey, cinnamon, nutmeg, and ginger until well combined. Pour the dressing over the fruit mixture and toss gently to ensure all the fruit is coated evenly. Sprinkle the chopped fresh mint over the salad and give it one more light toss. Serve immediately or chill in the refrigerator for up to 2 hours before serving. Nutrition Calories: 131kcalCarbohydrates: 34gProtein: 1gSodium: 2mgFiber: 4gSugar: 26g Keyword fall fruit salad, healthy fruit recipe, autumn dessert, fall side dish Tried this recipe?Let us know how it was! 5 minutes
Serving Size:	1 cup

Description

This fall fruit salad is a celebration of the crisp, cool air and the blush of changing leaves. With every bite, you experience autumn’s finest fruits — sweet apples, juicy pears, tart pomegranate arils, and bursting grapes, all mingling in a delicate honey-cinnamon dressing. It’s a refreshing balance of sweet and tangy, crunchy and tender, perfect for a light side dish or healthier dessert.

Imagine walking through an orchard with golden leaves crunching underfoot — this salad captures that feeling in a bowl. The essence of fall shines through the marriage of seasonal produce and warm spices. It’s not just a dish; it’s a sensory journey that brings cozy gatherings and festive tablescapes to life. Whether served at Thanksgiving or a casual weekend brunch, this fruit medley brightens any meal with its vibrant colors and bold, natural flavors.

Why You’ll Love This Recipe

This fall fruit salad is not only stunning on the table, but it is also incredibly quick to prepare. There’s no cooking required — just chop, toss and serve. It is loaded with fresh seasonal ingredients that are easy to find at any local grocery store or farmers market during autumn.

Beyond its beauty and flavor, this dish is naturally gluten-free and can easily be made vegan by swapping the honey for maple syrup. It is flexible enough to be adjusted to your preferences — add nuts for crunch or a dollop of yogurt for extra creaminess. It is a wholesome, feel-good recipe you will turn to again and again.

Serving and Storage Tips

This fruit salad is best served fresh, ideally within two hours of preparation. You can make it ahead of time by chopping the fruit and storing each component separately in airtight containers in the refrigerator, then combining everything just before serving. The finished salad will keep in the fridge for up to two days, though the fruits may soften slightly over time.

Do not freeze this dish, as the water content in fresh fruit causes texture loss when thawed. If making for a crowd, double the recipe and serve chilled in a large glass bowl for a beautiful presentation.

Ingredients

• 2 sweet apples
• 2 ripe pears
• 1 cup red grapes
• 1 cup green grapes
• 1 cup pomegranate arils
• 1 tablespoon fresh lemon juice
• 2 tablespoons honey
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• 2 tablespoons chopped fresh mint

Equipment

• Cutting board
• Chef’s knife
• Mixing bowl
• Small whisk or fork
• Serving spoon

Instructions

1. Step 1: Wash and dry all the fresh fruit thoroughly. This helps remove any wax or residue and prevents extra moisture from watering down the salad.
2. Step 2: Core the apples and pears, then dice them into bite-sized cubes. I like to leave the skins on for extra color and fiber — just make sure they are scrubbed clean.
3. Step 3: Slice the grapes in half lengthwise. You can use all red or all green grapes, but the color variety adds visual charm.
4. Step 4: Remove the seeds from the pomegranate. The easiest method is to cut it in half and gently tap the back with a wooden spoon while holding it over a bowl.
5. Step 5: In a large mixing bowl, combine all prepared fruits: apples, pears, grapes, and pomegranate arils. Toss gently to distribute the colors and textures.
6. Step 6: In a small bowl, whisk together the lemon juice, honey, cinnamon, nutmeg, and ginger. This spiced dressing enhances each fruit’s natural sweetness and gives the salad that unmistakable fall warmth.
7. Step 7: Pour the dressing over the fruit and toss again, just enough to coat everything evenly without bruising the fruit.
8. Step 8: Sprinkle chopped fresh mint on top — it adds brightness and an unexpected pop that complements the spiced elements beautifully. Serve immediately or chill for up to 2 hours before enjoying.

Nutrition per serving

Recipe Notes

For extra texture, add chopped toasted pecans or walnuts. If making ahead, toss the apples and pears with lemon juice to keep them from browning, and wait to add the dressing and mint until just before serving.

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