Fall Fruit Salad is a delicious mix of crisp apples, juicy grapes, sweet clementines, blackberries, and toasted pecans tossed in a maple-cinnamon citrus dressing.
Author’s Notes
The Magic of Three Ingredients
I don’t know why it took me THIS long to share a fall fruit salad when I already have a few summer favorites and my go-to winter fruit salad. But I promise this one was worth the wait because it just might be my favorite fruit salad ever.
Maybe it is because fall produce is the best, but I really think the magic comes from the dressing. It is only three ingredients, and somehow it turns a simple bowl of fruit into something that feels like dessert.
If you have fall parties, family dinners, or even a bridal or baby shower coming up, THIS is the side dish you need to bring!
Fall Fruit Salad Ingredients
| Ingredient | Helpful Tip |
|---|---|
| Grapes & Blackberries | Choose ripe grapes that are firm and plump, and pick blackberries that are deep in color and not too soft. |
| Apples | Use a crisp and sweet variety like Fuji or Honeycrisp. |
| Clementines | Segment or slice thinly and use both zest and juice in the dressing. |
| Pecans | Toast pecans in a dry skillet until fragrant, or grab pre-toasted ones for great flavor with no extra work. |
| Pure Maple Syrup & Cinnamon | Whisk with citrus juice for a simple dressing that ties everything together beautifully! |
Fall Fruit Salad Tips
- Keep fruit dry: Pat grapes, blackberries, and apples dry with a paper towel so the salad doesn’t get watery.
- Chill ahead: Refrigerate the fruit before assembling for a more refreshing salad.
- Add dressing last: Toss the fruit with dressing just before serving.
- Slice evenly: Cut fruit into similar-sized pieces so every bite feels balanced.
- Mix gently: Toss lightly so the fruit stays whole and unbruised.
- Sweetness check: Taste the fruit and adjust the maple syrup if needed.
More Fall Favorites:
Fall Fruit Salad
Video
Equipment
- Wide-mouth Mason Jar
Ingredients
- 3 cups red seedless grapes halved
- 3 cups blackberries (12 ounces)
- 3 small fuji apples chopped, or use honeycrisp
- 5 clementines peeled and thinly sliced or segemented
- 1/2 cup chopped pecans toasted, see note 1
- 2 clementines 1 tsp zest; 1/4 cup juice
- 2 tablespoons maple syrup
- 1/2 teaspoon ground cinnamon
Instructions
- Chill the fruit: If possible, refrigerate all the fruit ahead of time so the salad is cold and refreshing.
- Keep apples fresh: In a large bowl, combine 1 cup room-temperature water with ½ teaspoon salt. Chop apples and soak in the salted water for 5–10 minutes. Drain in a colander, rinse under cold water, and pat dry before adding to the salad.
- Make the dressing: Zest and juice the clementines to get 1 teaspoon zest and ¼ cup juice. Add zest, juice, maple syrup, and cinnamon to a mason jar. Shake well until combined.
- Assemble the salad: In a large bowl or on a platter, combine the grapes, blackberries, apples, and clementines. Pour on just enough dressing to lightly coat the fruit (you may not need it all). Toss gently to combine.
- Finish and serve: Sprinkle toasted pecans on top. Serve right away. This salad is best enjoyed within 1–3 hours; leftovers do not store well.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storage
This Fall Fruit Salad is best enjoyed the same day it’s made. Leftovers don’t keep well, but you can blend them into a smoothie for an easy way to use them up.
Fall Fruit Salad Serving Suggestions
- Breakfast or Brunch: Pair with waffles, pancakes, or a quiche.
- Lunch Spread: Serve alongside chicken salad sandwiches or a simple chicken soup.
- Dinner Side: Brighten up lasagna, Shepherd’s pie, or turkey.
- Party Table: Add to a spread with cheese, crackers, and other small bites.
- Sweet Finish: Serve as a light dessert with yogurt and granola for toppings.
Variations
- Swap the fruit: Use pears instead of apples, or add some kiwis.
- Change the nuts: Walnuts, almonds, or candied pecans all work well.
- Add a garnish: Sprinkle in pomegranate arils or dried cranberries.
- Make it creamy: Add a spoonful of Greek yogurt or whipped cream.
