Celebrate autumn with this amazing fall fruit salad. A quick and easy healthy dessert with fantastic flavors and colors.
I make homemade fruit salad almost every week. It's such a great way to eat more fruit, and the perfect way to appreciate seasonal produce. This is one of my favorite fall fruit salad recipes for thanksgiving, Halloween, and other special occasions - but I also often enjoy it as a healthy breakfast.
The first time I made this, everyone loved it, and I think it's safe to say that it's quickly becoming a seasonal staple in our household. I change the fruit depending on what I have available, and the result is always fantastic.
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Why you'll love it
- Easy to make
- Customize the recipe to suit your preferences
- Make ahead dessert option
- A great way to use up seasonal produce
- Perfect for breakfast, dessert, or as a snack
- Suitable for most dietary needs
Apples: Fresh diced apples are a great addition to fruit salads. Use any type of apple that you like, such as Gala apples, Granny Smith or Honeycrisp.
Blackberries: Fresh blackberries are a great addition, especially if you can get them in season. Don't use frozen berries - they won't taste as nice.
Pomegranate: I like to buy pomegranate seeds, but you can also just buy a whole pomegranate and pick out the seeds yourself.
Kiwi: Kiwis add a lovely acidity to the fruit salad. I like to peel mine, but you can actually eat them with the peel on!
Orange: Peel and dice an orange, mandarin or clementine - or save some time and use canned orange segments.
Grapes: Any grapes will work here. I like to use seedless grapes for convenience. Black, green and red grapes are all excellent additions. You can even use a combination of these to add more color to the dish.
Orange juice: A little orange juice makes the perfect dressing for our salad. Squeeze half of an orange if you can, or use store bought orange juice. If you're adding canned oranges to the salad, you can even just use some of the liquid from the can.
Cinnamon: Adds a lovely autumnal flavor to the salad. You can omit it if you like, but I really recommend adding it.
You can find full instructions + ingredient measurements in the recipe card at the bottom of this page
This autumn fruit salad couldn't be easier to make. Wash and slice your fruit, then add them to a bowl. Pour your maple syrup and orange juice as a salad dressing over the fruit.
Lastly, sprinkle the cinnamon on top, and add whole or roughly chopped pecans. Toss gently to combine the ingredients evenly, and either serve the salad immediately or refrigerate it for a few hours until you're ready to serve.
You can easily adjust the recipe based on which ingredients you have available, or personal preferences. See the Variations section below for some inspiration!
- If you want to store the salad for more than an hour or two before serving, you should add a teaspoon of lemon juice to the dressing. This will prevent the apples from turning brown.
- Make sure to carefully wash the fruit before you add it to the salad. If you prefer, you can also peel the apples.
- Use canned diced fruit or orange segments to save on time. This is a great option if you don't have seasonal fruits available where you live.
I love to serve fruit salads as a healthy dessert, and this autumn fruit salad is absolutely perfect for a fall family dinner, Thanksgiving, or other seasonal feasts.
Winter fruit salad is also a great accompaniment to warm cakes, along with custard or ice cream.
Halloween fruit salad: Cut the apples and kiwi into scary shapes with a small cutter, or mix in seasonal candy like candy corn and gummy worms.
Try other fruits: You can add, omit or substitute any fruits as you wish in this autumn fruit salad recipe. Try adding for example blueberries, dried cranberries, raspberries, pears, figs, peaches, bananas, or any other fruit that you like.
Nut free version: Feel free to omit the pecans to make this a nut free fruit salad.
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Any leftover fall fruit salad can be stored in a sealed container in a fridge for up to 3 days. If you want to store it, I recommend that you add a teaspoon of lemon juice to the salad, as this will prevent the apples from browning.
Serve the cold salad directly from the fridge when you're ready to eat. You should avoid storing it at room temperature for extended periods of time.
Frequently asked questions
It's best to store the fruit salad in a sealed container, as the moisture keeps the fruit fresh. If you find that the fruit salad becomes soggy or watery, you can drain off excess liquid before serving.
Absolutely! Nuts pair perfectly with fruit in a salad and add a great texture to the dish.
Fruit salads are often served with a very simple, sweet dressing with fruit juice and sugar. You can also serve the salad without dressing.
You might also like these recipes
- Strawberry Walnut Salad
- Watermelon Basil Salad
- 20 Pumpkin Salads for Fall
- Halloumi Salad with Butternut Squash
- Blueberry and White Chocolate Muffins
- Chilled Swedish Blueberry Soup
- Puff Pastry Apple Pie
- Norwegian Apple Cake
If you make this recipe, make sure to post a photo to Instagram with #hintofhealthy!
Fall Fruit Salad
- Wash and slice or dice your fruit. Peel the oranges and kiwi if you wish. Then, add them to a bowl.3 apples, 1 cup grapes, 2 kiwis, ½ cup pomegranate seeds, 1 cup blackberries, ½ cup orange segments
- Pour your maple syrup and orange juice over the fruits.1 tablespoon maple syrup, ¼ cup orange juice
- Sprinkle the cinnamon on top, and add whole or roughly chopped pecans. Toss gently to combine the ingredients evenly.1 teaspoon cinnamon, ⅓ cup pecans
- Serve the salad immediately or refrigerate it for a few hours until you're ready to serve.
- If you want to store the salad for more than an hour before serving, I recommend tossing the salad with a teaspoon of lemon juice. This will prevent the apples from turning brown.
- Leftover autumn fruit salad can be stored in the fridge for up to 3 days in a sealed container.
- Feel free to omit, add or substitute any fruit or berries as you wish. For example, try adding pears, dried cranberries, figs, peaches, or raspberries.