Introduction

This Fall Fruit Salad is a vibrant mix of seasonal fruits lightly sweetened with maple syrup and spiced with cinnamon. It’s a refreshing, healthy treat perfect for autumn gatherings or a simple snack.

A close-up view of a bowl filled with mixed fruit salad on a white marbled surface. The salad has three layers: the bottom layer is a mix of blackberries with shiny dark purple-black color and red grapes with a smooth, glistening surface. The second layer includes light yellowish apple chunks with red skin edges, dusted with a light brown spice. The top layer features scattered pecan nuts with a deep brown, textured surface, some coated lightly with the spice. The bowl is white, round, and smooth, surrounded by two cinnamon sticks and a metal whisk with a patterned red cloth in the background. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: In a large bowl, zest and juice the orange. Add the maple syrup and ground cinnamon, then whisk until well combined.
Step 2: Add the grapes, blackberries, and chopped pecans to the bowl.
Step 3: Cube the apples into bite-sized pieces and add them immediately to the bowl. Toss all the fruit gently but thoroughly to coat with the dressing.
Step 4: Serve the salad right away or cover and refrigerate until ready to enjoy.

Tips & Variations

For extra flavor, substitute walnuts or almonds for pecans.
Add a handful of dried cranberries or raisins for a chewy contrast.
Use honey instead of maple syrup if preferred.
To keep apples from browning, toss them briefly in a little lemon juice before adding to the salad.

Storage

Store the fruit salad covered in the refrigerator for up to 2 days. It’s best enjoyed fresh, as the fruit can become softer over time. When ready to serve, give it a gentle toss and serve chilled.

How to Serve

A close-up view of a fruit salad in a white bowl, showing three main layers: red grapes scattered throughout with a shiny, smooth texture; blackberries with a deep purple-black, bumpy surface filling most spaces between the fruits; and cubed apple pieces coated in a cinnamon-like spice, pale yellow with specks of red from the skin, all mixed evenly with walnut pieces adding a rough, brown layer. Two cinnamon sticks lie beside the bowl on a white marbled surface, enhancing the warm and fresh look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of apples for this salad?

Yes, any sweet apple variety like Fuji, Gala, or Honeycrisp works well and adds a nice texture and flavor.

Can I prepare this salad ahead of time?

You can prepare it a few hours in advance and keep it refrigerated, but it’s best to add the apples last to prevent them from browning too much.

Fall Fruit Salad Recipe

Print Recipe

★★★★★

4.6 from 80 reviews

A vibrant and refreshing Fall Fruit Salad featuring a mix of crisp apples, juicy grapes, luscious blackberries, and crunchy pecans, all lightly coated in a maple syrup and cinnamon dressing. Perfect as a healthy snack or a festive side dish during the autumn season.

Author: Lila
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 4 servings 1x
Category: Salad
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Fruit

1 orange (zested and juiced)
16 ounces red seedless grapes
12 ounces blackberries
2 large sweet apples, cubed into bite size pieces

Dressing

2 tablespoons maple syrup
3/4 teaspoon ground cinnamon

Add-ins

1 cup chopped pecans

Instructions

Prepare the dressing: In a large bowl, add the zest and juice of one orange, then whisk in 2 tablespoons of maple syrup and 3/4 teaspoon of ground cinnamon until well combined, creating a sweet and spiced dressing.
Add fruit and nuts: Add 16 ounces of red seedless grapes, 12 ounces of blackberries, and 1 cup of chopped pecans into the bowl with the dressing.
Incorporate apples and toss: Cube 2 large sweet apples into bite-size pieces and immediately add them to the bowl. Toss all the ingredients thoroughly to evenly coat the fruit and nuts with the dressing.
Serve or store: Serve the salad immediately to enjoy the fresh flavors or cover and refrigerate until ready to serve, keeping it chilled and crisp.

Notes

Use sweet varieties of apples like Fuji or Gala for best flavor and texture.
For added texture, consider lightly toasting the pecans before mixing.
This salad is best enjoyed fresh but can be stored in the fridge for up to 1 day.
Adjust maple syrup quantity to taste for more or less sweetness.

Keywords: fall fruit salad, apple salad, autumn salad, seasonal fruit salad, maple cinnamon dressing, healthy fruit salad, pecan fruit salad