Name: Delicious Fall Fruit Salad for a Refreshing Holiday Boost
Prep time: 10 min
Total time: 10 min
Ingredients: 2 cups Green Apples (Cored and sliced); 2 cups Red Apples (Cored and sliced); 1 cup Dried Cranberries; 1 cup Pecans (Toasted); 2 cups Grapes (Halved if large); 2 cups Navel Oranges (Cut into segments); 1 cup Lemon (juiced); 1/2 cup Orange Juice (Preferably freshly squeezed); 1 tablespoon White Sugar; 1 teaspoon Apple Pie Spice; 1 tablespoon Zest of Lemon; 1 tablespoon Zest of Orange

As I stood in my kitchen, the enticing aroma of spiced citrus wafted through the air, igniting memories of festive gatherings and joyful celebrations. This Thanksgiving Fruit Salad, with its vibrant blend of crisp green and sweet red apples, juicy grapes, and refreshing oranges, is the perfect addition to your holiday table. Not only is this Fall Fruit Salad a quick 10-minute wonder that requires minimal prep, but it also offers a light, refreshing contrast to richer dishes. With its colorful presentation and delightful crunch, this salad is bound to become a crowd-pleaser that leaves everyone feeling revitalized after their hefty holiday meals. Are you ready to elevate your holiday spread with this seasonal delight? Let’s dive in!

Why is this Fall Fruit Salad a Must-Try?

Vibrant and Colorful: The bright colors of apples, grapes, and oranges make this salad a stunning centerpiece for any holiday table.

Quick and Easy: With only 10 minutes of prep time, this recipe requires minimal effort while delivering maximum flavor.

Healthy Option: Low in calories yet rich in vitamins, it’s the guilt-free addition your holiday feast needs.

Versatile Choices: Easily customize with seasonal fruits or nuts based on your preference, just like adding elements from a refreshing Cucumber Caprese Salad or a sweet Candy Corn Fruit.

Crowd-Pleasing Appeal: Its delightful crunch and refreshing taste are sure to impress guests, making it the perfect complement to hearty holiday dishes.

Elevate your gathering and keep things light with this colorful and tasty fall fruit salad that everyone will love!

Fall Fruit Salad Ingredients

• Curiosity-driven note: Create a festive dish with these simple ingredients!

For the Fruit

Green Apples – Adds a delightful crunch and tartness; substitute with any crisp apple variety, like Granny Smith or Honeycrisp.
Red Apples – Brings sweetness to balance the tart; combine varieties for a richer flavor profile.
Dried Cranberries – Introduces a chewy texture and sweetness; omit for a less sweet salad or use raisins for a different twist.
Pecans – Provides nutty flavor and crunch; to enhance, toast them beforehand or swap with walnuts or almonds if preferred.
Grapes – Contributes juiciness and sweetness; diced pears or other seasonal fruits can be excellent alternatives.
Navel Oranges – Adds freshness and zest to the dish; mandarins are a sweeter option if preferred.

For the Dressing

Lemon (juiced) – Essential for preventing browning of apples while adding acidity; lime juice works as an alternative if unavailable.
Orange Juice – A great base for the dressing, heightening citrus flavor; freshly squeezed juice gives the best taste.
White Sugar – Balances the acidity of the dressing; feel free to use honey or agave nectar as a natural sweetener.
Apple Pie Spice – Provides warmth and spice to the dressing; use a mixture of cinnamon and nutmeg if apple pie spice isn’t on hand.
Zest of Lemon and Orange – Elevates the flavor with fragrant aromas; zest carefully using a microplane or fine grater.

This vibrant Fall Fruit Salad is not only a feast for the eyes but also a delicious addition to your holiday festivities. Enjoy creating and sharing this refreshing dish that will leave everyone feeling rejuvenated!

Step‑by‑Step Instructions for Thanksgiving Fruit Salad

Step 1: Toast the Pecans
Preheat your oven to 350°F (175°C). Spread the pecans evenly on a baking sheet and toast them for about 5 to 10 minutes, stirring occasionally, until they are fragrant and slightly golden. Keep an eye on them to avoid burning, as nuts can toast quickly. Once ready, remove from the oven and let them cool.

Step 2: Prepare the Dressing
In a small saucepan, combine the freshly squeezed orange juice, white sugar, apple pie spice, and zests of lemon and orange. Heat the mixture over medium-low heat, whisking gently for about 3 to 4 minutes until the sugar is dissolved and the dressing is slightly thickened. Once done, strain the dressing through a fine sieve and set it aside to cool.

Step 3: Prepare the Fruit
While the dressing cools, core and slice both the green and red apples into bite-sized pieces. Immediately toss these apple pieces in lemon juice to coat them lightly; this helps prevent browning. Next, cut the navel oranges into bite-sized segments and prepare the grapes by halving them if they are larger.

Step 4: Combine the Salad
In a large mixing bowl, combine the sliced apples, dried cranberries, toasted pecans, grapes, and orange segments. Gently toss these ingredients together to allow the flavors to meld, ensuring a colorful mix. Drizzle the cooled dressing over the salad and toss again gently to evenly coat all the fruits with the delightful spiced citrus.

Step 5: Serve or Store
Serve the Thanksgiving Fruit Salad immediately for the freshest taste, or refrigerate it in an airtight container for up to two days, allowing the flavors to develop even further. If storing, add the dressing just before serving to maintain the salad’s crispness. Enjoy this refreshing Fall Fruit Salad with family and friends during your holiday feast!

Expert Tips for Thanksgiving Fruit Salad

Apple Selection: Choose a mix of green and red apples for a balance of tartness and sweetness; avoid mushy varieties for the best texture in your Fall Fruit Salad.
Dressing Temperature: Allow the dressing to cool completely before drizzling over the salad; warm dressing can wilt the fruits and spoil the refreshing texture.
Prepping in Advance: Prepare the dressing and toast the pecans one day before your gathering; it saves time and enhances the overall flavors of your Thanksgiving Fruit Salad.
Fruit Freshness: Always use fresh, seasonal fruits; inspect them for firmness to ensure your salad stays crispy and vibrant throughout your holiday celebration.
Avoid Browning: Immediately toss cut apples in lemon juice to prevent browning; this simple step is crucial for maintaining the salad’s attractive appearance.

Make Ahead Options

These Thanksgiving Fruit Salads are a lifesaver for busy home cooks during the holiday season! You can prepare the dressing and toast the pecans up to 3 days in advance and store them separately in airtight containers. This ensures the pecans maintain their crunch and the dressing retains its vibrant flavors. While you can slice the apples and toss them in lemon juice to prevent browning up to 24 hours ahead, it’s best to combine the salad ingredients and add the dressing just before serving for optimal freshness. With these make-ahead tips, you’ll enjoy restaurant-quality results with minimal effort on the big day!

What to Serve with Thanksgiving Fruit Salad

Create a delightful holiday spread by pairing this vibrant salad with complementary dishes that enhance its fresh flavors.

Creamy Mashed Potatoes: These buttery potatoes add a rich, comforting texture, perfect for balancing the freshness of the fruit salad.
Roasted Brussels Sprouts: Their crispy, caramelized edges provide a savory contrast that pairs beautifully with the tangy citrus dressing.
Herbed Quinoa Salad: This nutty and wholesome dish brings an earthy quality that complements the bright fruits, adding a nice bite to the meal.
Maple-Glazed Carrots: The sweetness of the glazed carrots connects with the salad’s flavor profile, making every forkful a delightful experience.
Stuffed Acorn Squash: The hearty, spiced filling offers a warm, satisfying note that harmonizes with the refreshing elements of the salad.
Sparkling Cider: This bubbly drink enhances the festive atmosphere while matching the refreshing undertones of the fruit salad—a perfect holiday sip.
Pumpkin Pie: To finish off your meal, this classic dessert provides a warm, sweet end that contrasts with the fruit’s freshness, leaving everyone content.

Enhance your holiday dining experience by serving up these delicious pairings alongside your Thanksgiving Fruit Salad!

How to Store and Freeze Thanksgiving Fruit Salad

Fridge: Store the assembled Fall Fruit Salad in an airtight container in the refrigerator for up to 1-2 days to maintain freshness and flavor.

Dressing: Prepare and store the spiced citrus dressing separately in the fridge for up to 3 days; add it just before serving to keep the salad crisp and vibrant.

Room Temperature: If serving immediately, keep the salad out at room temperature for a maximum of 2 hours for food safety, as fruit can spoil quickly.

Freezer: It’s not recommended to freeze the Thanksgiving Fruit Salad, as the texture of the fruits will change once thawed, making them mushy and unappetizing.

Fall Fruit Salad Variations & Substitutions

Feel free to make this delightful Fall Fruit Salad your own with these fun twists and substitutions that will enhance its charm and flavor!

Nut-Free: Omit the pecans for a nut-free option, or swap them with pumpkin seeds for a similar crunch without the nuts.
Swapping Fruits: Replace grapes with pomegranate seeds for a burst of sweetness and color. They add a festive touch that’s perfect for holidays!
Tropical Twist: Add shredded coconut for a hint of the tropics. This will lend a delightful texture and flavor, making it feel like a mini vacation.
Honey Sweetness: Substitute white sugar with honey or maple syrup for a natural sweetness that complements the citrus beautifully.
Extra Zing: Enhance the dressing with a splash of ginger juice or a pinch of cayenne pepper to introduce a subtle kick that elevates the flavor.
Citrus Variety: Swap navel oranges for blood oranges for a unique color and flavor profile; their sweetness and vibrant hues will make your salad shine even brighter.
Change the Spice: If you don’t have apple pie spice, use a mix of cinnamon and cardamom for a fragrant twist that beckons the warmth of the season.
Berry Bonanza: Incorporate fresh berries like strawberries or blueberries for a pop of color and flavor; they mesh perfectly with the other fruits and brighten the dish.

If you’re seeking more seasonal inspirations, consider serving this alongside a refreshing Cucumber Pasta Salad or a hearty Carrot Apple Salad. These dishes create a colorful and varied spread that will impress your guests!

Thanksgiving Fruit Salad Recipe FAQs

How can I choose the best apples for my Fall Fruit Salad?
Absolutely! For a delightful balance of flavor, I recommend using a mix of green apples like Granny Smith for their tartness and sweet red apples like Honeycrisp. Look for apples that are firm, without any dark spots or bruises, ensuring they remain crisp in your salad.

How should I store the Thanksgiving Fruit Salad after preparing it?
The assembled Fall Fruit Salad can be stored in an airtight container in the refrigerator for up to 1-2 days. To keep it fresh, store the spiced citrus dressing separately and add it just before serving. This way, your fruits will maintain their vibrant texture and crunch!

Can I freeze the Thanksgiving Fruit Salad?
It’s not advisable to freeze this salad, as the texture of the fruits will become mushy once thawed. Instead, I suggest prepping the dressing and toasting the pecans in advance, but enjoy the salad fresh for the best flavor and presentation.

What if my apples start to brown before serving?
No worries! Tossing the sliced apples immediately in lemon juice helps prevent browning. If you notice any browning despite your efforts, simply give your salad a gentle toss, and it will still taste delicious!

Are there any dietary concerns I should consider with this recipe?
This Thanksgiving Fruit Salad is vegan and vegetarian-friendly, making it suitable for most dietary preferences. However, if you have guests with nut allergies, consider substituting the pecans with seeds such as pumpkin or sunflower for a similar crunch without the allergens.