Fall Fruit Salad
Celebrate autumn with this delicious fall fruit salad with blackberries, pomegranate, cinnamon and apples. Perfect as a healthy dessert, snack or breakfast!
Prep Time10 minutes mins
Cook Time0 minutes mins
Total Time10 minutes mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: 10-minute recipe, autumn fruit salad, fall fruit salad, fruit salad recipe
Servings: 4
Calories: 240kcal
- 3 apples
- 1 cup grapes
- 2 kiwis
- ½ cup pomegranate seeds
- 1 cup blackberries
- ½ cup orange segments
- ⅓ cup pecans
- ¼ cup orange juice
- 1 tablespoon maple syrup
- 1 teaspoon cinnamon
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.
Calories: 240kcal | Carbohydrates: 48g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 6mg | Potassium: 531mg | Fiber: 9g | Sugar: 35g | Vitamin A: 303IU | Vitamin C: 71mg | Calcium: 67mg | Iron: 1mg