Fall Fruit Salad Recipe
This refreshing fall fruit salad is a delicious addition to casual family meals, fall gatherings, or your Thanksgiving dinner table. Naturally sweet, simple to prepare, and full of fresh flavor, it's a lovely way to add something light and refreshing to your fall meals.
Equipment
- 1 large bowl
- 1 cutting board
- 1 knife
Ingredients
Fruit Salad
- 1 large apple (like Honeycrisp, Fuji, Gala, Kanzi)
- 1 - 2 pears
- 3 cups blackberries
- 3 cups seedless grapes
- 1 large orange or 8 oz. canned mandarin oranges
- 1 - 2 kiwis
- ½ cup pomegranate seeds
- ½ cup toasted, chopped pecans
Oraneg Maple Dressing
- ¼ - ⅓ cup (60 - 80 ml) freshly squeezed orange juice
- 2 - 4 tablespoons (30 - 60 ml) maple syrup or honey
- ½ teaspoon ground cinnamon
Instructions
- Prepare the fruit. If you are using pears or apples, wash, core and dice the fruit into about ½ inch pieces. Add the diced apples or pears to a large bowl filled with 4 - 5 cups water mixed with 1 teaspoon salt. Soak the apples and/or pears in the water for about 5 minutes. Drain the fruit and pat dry with paper towels. Soaking the apples and pears in the salt water mixture will help prevent browning.1 - 2 pears, 1 large apple
- Wash, cut and pat dry the remaining fruits suggested in the recipe. Whatever fruit you are using, ensure that all the pieces are around the same size. Add the fruit and any nuts to a large salad or mixing bowl. There is no need to mix yet. Cover the salad with a lid or plastic wrap. Transfer the fruit salad to the fridge to chill until serving time.3 cups blackberries , 3 cups seedless grapes, 1 large orange , 1 - 2 kiwis , ½ cup pomegranate seeds, ½ cup toasted, chopped pecans
- In a small bowl or mixing cup, whisk the freshly squeezed orange juice with maple syrup or honey and ground cinnamon. Wait to top and mix the dressing with the fruit salad until a few minutes before serving.¼ - ⅓ cup (60 - 80 ml) freshly squeezed orange juice , 2 - 4 tablespoons (30 - 60 ml) maple syrup or honey, ½ teaspoon ground cinnamon
- When it is time to serve the fall salad, pour the prepared dressing over the fruit. Gently mix all the fruit in the dressing until well combined.
Notes
Store: Store fruit salad in an air tight container in the fridge for up to 2 - 3 days. Although, this fruit salad is is best enjoyed within 1 day of being made.
Tip: Make this salad using the fruits you love. Aim to have around 3 - 5 different colors or textures of fruit for a total of 9 cups fruit. Add 1 cup crunchy items like pomegranate seeds and/or toasted chopped nuts. Choose your favorite seasonal citrus and mix with honey or maple syrup. Taste and adjust as needed.
Troubleshooting Your Fall Fruit Salad
- My fruit salad is getting watery. What happened? Some fruits naturally release juice after being cut, especially when they sit for several hours. Drain any excess liquid before serving and avoid cutting very juicy fruits too far in advance.
- My apples and pears are turning brown. How can I prevent this? Toss sliced apples and pears in the suggested salt water mixture. Let them sit for a few minutes, then drain and gently pat dry before adding them to the salad. This helps slow browning and keeps the fruit looking fresh.
- My fruit salad is becoming mushy. How can I prevent this? Start with fruit that is ripe but still firm. Avoid overmixing, and gently fold everything together rather than stirring vigorously. If making it ahead, consider adding softer fruits closer to serving time.
- My fruit salad tastes too tart. How can I fix it? If your fruit is naturally tart, try adding a little more of the sweeter fruit included in your recipe. You can also adjust any dressing slightly. Taste as you go so the flavors remain balanced.
- My fruit salad looks dull instead of colorful. What can I do? Use a variety of colorful fruits and avoid overmixing. Gently tossing the ingredients helps preserve their shape and keeps the salad looking fresh and inviting.
- Can I fix fruit salad that has been left out too long? Unfortunately, no. If cut fruit has been left at room temperature for more than 2 hours (or 1 hour when temperatures exceed 90°F), it should be discarded for food safety. Refrigerate leftovers promptly.
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