Autumn Harvest Fruit Salad

A vibrant, crisp-tender medley of seasonal fruits and toasted nuts, kissed with maple sweetness and a hint of cinnamon—this refreshing fruit salad captures the essence of fall in every bite. Packed with apples, pears, pomegranate arils, grapes, and cranberries, then finished with crunchy pecans and optional cheddar for a sweet-savory twist, it’s the perfect side for holiday meals or a healthy snack that feels like dessert.

Why You’ll Love This Recipe

This isn’t just another fruit bowl—it’s autumn on a platter. Inspired by harvest baskets and farmers’ markets at peak season, this salad blends juicy crunch with cozy warmth. The lemon juice keeps everything bright, while maple syrup and cinnamon add subtle spice without overpowering. Whether served as a Thanksgiving side or a weekday snack, it’s colorful, nutritious, and deeply satisfying.

Perfect for:

• Holiday dinners (Thanksgiving, Christmas)
• Brunches and potlucks
• Healthy snacks and lunchbox treats
• Fans of cheese-and-fruit pairings

Ingredients

For the Fruit Base

• 2 medium apples, cored and chopped (use Honeycrisp, Fuji, or Granny Smith)
• 2 medium pears, cored and chopped (Bartlett or Bosc work well)
• 1 cup (150g) seedless red grapes, halved
• 1 cup (175g) pomegranate arils (about 1 large pomegranate)
• ½ cup (60g) dried cranberries (unsweetened or lightly sweetened)

For Texture & Flavor

• ½ cup (60g) pecans or walnuts, toasted and roughly chopped
• 1 tbsp lemon juice (to prevent browning)
• 1 tbsp pure maple syrup or honey (for gentle sweetness)
• 1 tsp ground cinnamon (optional—but highly recommended!)

Optional Add-Ins

• 1 cup (150g) sliced persimmons (Fuyu variety, firm and ripe)
• ½ cup (40g) unsweetened shredded coconut (toasted for extra flavor)
• 1 cup (100g) cubed sharp cheddar cheese (adds savory contrast—trust us!)

Optional Garnishes

• Fresh mint leaves, torn
• Drizzle of balsamic glaze
• Dollop of Greek yogurt or whipped cream

Step-by-Step Instructions

1. Prep the Fruit

In a large mixing bowl:

• Add chopped apples and pears.
• Immediately drizzle with lemon juice and toss to coat—this prevents oxidation and browning.
• Add grapes, pomegranate arils, and dried cranberries. Toss gently.

2. Toast the Nuts

In a small dry skillet over medium heat:

• Add pecans or walnuts.
• Toast 2–3 minutes, stirring frequently, until golden and fragrant.
• Remove from heat and let cool slightly.

✅ Don’t walk away! Nuts burn fast.

3. Sweeten & Season

To the fruit mixture:

• Drizzle with maple syrup or honey.
• Sprinkle with cinnamon (if using).
• Add any optional ingredients (persimmons, coconut, cheddar).
• Gently toss to combine—don’t crush the fruit.

4. Finish & Serve

• Just before serving, add the toasted nuts and toss once more.
• Transfer to a serving platter or individual bowls.

Serve chilled or at room temperature.

✅ Optional touches:

• Top with fresh mint
• Drizzle with balsamic glaze for gourmet flair
• Add a spoonful of Greek yogurt for creaminess

You Must Know

• Add nuts last —keeps them crunchy.
• Use ripe but firm fruit —soft pears or apples turn mushy.
• Lemon juice is essential —preserves color and adds brightness.
• Tastes better after resting —flavors meld if chilled 30 mins.
• Freezer-friendly? Not ideal—fresh fruit doesn’t freeze well here.

Storage Tips

• Store in an airtight container in the fridge for up to 2 days.
• If making ahead, keep dressing separate and assemble just before serving.
• Best eaten fresh—the longer it sits, the softer the texture.

Ingredient Substitutions

Serving Suggestions

• Serve family-style on a wooden board with wine glasses.
• Great for Thanksgiving tables—pair with turkey and stuffing.
• Double the batch and pack in mason jars for gifts.
• Pair with roasted pork, chicken, or charcuterie boards.

Cultural Context

Rooted in American harvest traditions and European fruit compotes, this recipe celebrates the abundance of fall. Found at Thanksgiving feasts, church suppers, and creative kitchens alike, it honors how nature’s bounty—when combined with care—becomes something joyful, nourishing, and deeply comforting.

Pro Tips

• Double the recipe? Yes—perfect for feeding a crowd.
• Want more crunch? Add granola or cacao nibs just before serving.
• Make ahead: Chop fruit (except bananas), store separately, and assemble within 2 hours.
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use frozen fruit?
A: Not recommended—they release water and become soggy.

Q: Why did my apples turn brown?
A: Likely not enough lemon juice or delayed tossing. Coat immediately!

Q: Is this gluten-free?
A: Yes—naturally GF. Just verify all add-ins.

Q: Can I make it vegan?
A: Absolutely! Omit cheese or use plant-based alternative.

Q: Can I add avocado?
A: Yes—but add right before serving to prevent browning.

Allergy Information

Contains: tree nuts (pecans/walnuts), dairy (if cheese used).
Gluten-free option: This recipe is naturally gluten-free.
Nut-free: Omit nuts or replace with seeds.
Always check labels—especially on dried fruits and cheeses.

Nutrition Facts (Per Serving – Approximate)

Based on 6 servings (without cheese or yogurt)

• Calories: 180
• Fat: 8g
• Saturated Fat: 1g
• Carbohydrates: 30g
• Fiber: 5g
• Sugar: 22g (mostly natural)
• Protein: 2g
• Sodium: 5mg

This salad doesn’t shout. It sits brightly on the table, crisp and inviting, saying everything a great side should: “Scoop me. Share me. This is good.” That’s how the best ones begin—not with silence, but with apple, artistry, and someone who says, “Let’s make it together.”