Every fall, I find myself reaching for the season’s freshest fruit instead of turning on the oven.

Crisp apples, juicy grapes, sweet kiwi, tart blackberries, and jewel-like pomegranate seeds come together in a bowl that’s as beautiful as it is refreshing.

A splash of orange juice, a drizzle of maple syrup, and a sprinkle of cinnamon bring all those flavors together with just the right touch of cozy sweetness.

This fall fruit salad has become one of my favorite recipes for busy mornings, holiday brunches, and easy desserts because it takes only 10 minutes to make and always disappears quickly.

It’s colorful, naturally wholesome, and celebrates everything that’s best about fall—no cooking required.

Why You’ll Love This Recipe

• Ready in just 10 minutes. Simply chop, toss, and serve—it’s one of the easiest fall recipes you’ll make all season.
• Full of cozy autumn flavors. Crisp apples, cinnamon, maple syrup, and fresh seasonal fruit create the perfect balance of sweet, fresh, and comforting.
• Light, fresh, and naturally wholesome. Made with colorful fruit, crunchy pecans, and a simple maple-orange dressing, it’s a delicious way to enjoy seasonal produce.
• Perfect for any time of day. Serve it for breakfast, brunch, as a healthy snack, a light dessert, or alongside your favorite holiday meals.
• Great for entertaining. Its vibrant colors and fresh ingredients make it a beautiful addition to Thanksgiving tables, potlucks, and family gatherings.
• Easy to make your own. Mix in pears, figs, raspberries, or dried cranberries to create your favorite version using whatever fruit is in season.

For the Fall Fruit Salad

• Apples – The crisp, juicy base of this salad. Choose sweet-tart varieties like Honeycrisp, Fuji, or Gala for the best flavor and texture.
• Grapes – Add natural sweetness and a refreshing, juicy bite. Red or green grapes both work well.
• Kiwis – Their bright, tangy flavor adds a tropical twist and beautiful color to the salad.
• Pomegranate Seeds – These little jewels bring bursts of sweetness, a slight crunch, and a festive fall look.
• Blackberries – Soft, juicy, and slightly tart, they balance the sweetness of the other fruits.
• Orange Segments – Fresh oranges add a citrusy brightness that ties all the fruit together.
• Pecans – A handful of pecans adds buttery crunch and classic autumn flavor. Leave them whole or roughly chop them before mixing in.

For the Maple-Cinnamon Dressing

• Orange Juice – The fresh, citrusy base of the dressing that keeps the fruit light and refreshing.
• Maple Syrup – Adds a touch of natural sweetness and warm fall flavor without overpowering the fruit.
• Ground Cinnamon – Brings a cozy hint of spice that perfectly complements the apples, pecans, and maple syrup.

Step-by-Step Instructions

Step 1: Prepare the Fruit

Wash all of the fruit thoroughly. Slice or dice the apples into bite-sized pieces, halve the grapes if desired, and peel and slice the kiwis. Peel the oranges and separate them into segments if they aren’t already prepared. Add all of the fruit to a large serving bowl.

Step 2: Add the Dressing

Pour the orange juice and maple syrup evenly over the fruit. The light dressing enhances the natural sweetness without overpowering the fresh flavors.

Step 3: Finish with Cinnamon and Pecans

Sprinkle the ground cinnamon over the fruit, then add the whole or roughly chopped pecans. Gently toss everything together until the fruit is evenly coated and the ingredients are well combined.

Step 4: Serve and Enjoy

Serve the fruit salad immediately for the freshest flavor and texture, or refrigerate it for a few hours before serving if you prefer it chilled. If making it ahead of time, toss the apples with a teaspoon of lemon juice to help prevent browning.

Fall Fruit Salad

This colorful fall fruit salad combines crisp apples, juicy grapes, sweet kiwi, tart blackberries, and vibrant pomegranate seeds in a lightly spiced maple-orange dressing. It's a refreshing choice for breakfast, dessert, or a wholesome snack, and it comes together in just 10 minutes.

Print Pin

Course: Dessert, Salad

Cuisine: American

Keyword: Fall Fruit Salad

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 7

Notes

Ingredients

• 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

Instructions

1. Wash all of the fruit thoroughly. Slice or dice the apples, kiwi, and any larger fruit into bite-sized pieces. Peel the kiwi and oranges if preferred, then place all of the prepared fruit into a large serving bowl.
2. Drizzle the orange juice and maple syrup evenly over the fruit mixture.
3. Sprinkle the cinnamon across the top, then add the whole or roughly chopped pecans. Gently toss everything together until the fruit is evenly coated and the ingredients are well combined.
4. Enjoy right away, or chill the salad in the refrigerator for a few hours before serving if you prefer it cold.

Notes

• If you're preparing the salad ahead of time and won't be serving it within an hour, toss the apples with 1 teaspoon of lemon juice to help keep them from browning.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• This recipe is easy to customize. Try mixing in pears, dried cranberries, figs, peaches, or raspberries to create your own seasonal variation.

 

Nutrition
Calories: 240kcal | Carbohydrates: 48g | Protein: 3g | Fat: 6g | Saturated Fat: 1g |
Sodium: 6mg | Potassium: 531mg | Fiber: 9g | Sugar: 35g | Vitamin A: 303IU |
Vitamin C: 71mg | Calcium: 67mg | Iron: 1mg

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1. Can I prepare this fruit salad ahead of time?

Yes, this fruit salad is a great make-ahead recipe. You can prepare it a few hours before serving and keep it chilled in the refrigerator. For the best texture, wait to add the pecans until just before serving so they stay nice and crunchy.

2. How do I stop the apples from turning brown?

The easiest trick is to toss the chopped apples with a little lemon juice before adding them to the salad. The acidity helps keep them looking fresh and prevents browning while the fruit salad sits.

3. Can I use frozen fruit instead of fresh fruit?

Fresh fruit works best for this recipe because it keeps the salad crisp and vibrant. If you use frozen berries, thaw them first and drain any extra liquid so the salad doesn’t become watery.

4. What other fruits can I add to this recipe?

This recipe is easy to customize with your favorite seasonal fruits. Try adding sliced pears, figs, raspberries, peaches, dried cranberries, or even mandarin oranges for a different twist.

5. How long does fall fruit salad last in the fridge?

Store any leftovers in a sealed container in the refrigerator for up to 3 days. The fruit is best enjoyed within the first couple of days when the flavors and textures are at their freshest.