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FALL FRUIT SALAD centered hero view, clean and uncluttered
Thomas Baker

Fall Fruit Salad: Delicious and Simple Recipe

This fall fruit salad is a perfect addition to your thanksgiving side dishes and holiday fruit salad selections. Filled with fresh apples, blackberries, grapes, and pecans, it is drizzled with a homemade cinnamon orange dressing that packs tons of fall flavor. Enjoy this easy, refreshing, and colorful autumn fruit salad that's both healthy and delicious.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Calories: 202
Ingredients Method Notes

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

Method
 

  1. In a large bowl, add the zest and juice of one orange.
  2. Add maple syrup and cinnamon, whisking to combine.
  3. Add grapes, blackberries, and pecans.
  4. Cube apples into bite size pieces and add to the bowl.
  5. Immediately toss fruit to coat.
  6. Serve immediately or store covered in the refrigerator until ready to serve.

Notes

  • Make ahead: Salad can be prepared up to one day ahead and stored, covered, in the refrigerator until ready to serve. Give your salad a toss just before serving to incorporate any dressing that may have settled in the bottom of the bowl. Best apples to use: Any apples can be used in this recipe, but sweet apples like honeycrisp, fuji, or gala are recommended. Storage: Prepared fruit salad will keep for 3 to 4 days in a sealed container in the refrigerator. Substituting with prepared orange juice: Juice of one orange = about 1/4 cup.