Fall Fruit Salad for Thanksgiving: A Bright Side (Print Version)

This vibrant Fall Fruit Salad for Thanksgiving adds a fresh, tangy-sweet balance to your holiday table. Easy to make and a real crowd-pleaser.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 20 minutes
Servings: 8-10 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free, Dairy-Free

# Ingredients:

→ Main Fruits

01 - 2 red apples (like Honeycrisp or Gala), cored and diced
02 - 2 green apples (like Granny Smith), cored and diced
03 - 2 firm pears (like Bosc or Anjou), cored and diced
04 - 2 cups seedless grapes (red and green), halved
05 - 1 cup fresh cranberries
06 - 1/2 cup pomegranate arils

→ Tangy Dressing

07 - 1/4 cup fresh orange juice
08 - 2 tablespoons honey or maple syrup (adjust to taste)
09 - 1 tablespoon fresh lemon juice
10 - 1/2 teaspoon ground cinnamon

→ Finishing Touches

11 - 1/2 cup chopped pecans or walnuts (lightly toasted, optional)
12 - 1/4 cup fresh mint leaves, chopped

# Instructions:

01 - Alright, let's get chopping! First, wash all your fruit thoroughly. Core and dice your red and green apples into bite-sized pieces. I usually aim for about half an inch. Toss them into a large bowl right away. This is where I often forget how many apples I actually need, then realize I need more! Core and dice the pears similarly. Make sure you don't peel the apples or pears; the skin adds color and nutrients.
02 - Next up, the grapes and pomegranate arils. Halve your grapes if they're on the larger side, and add them to the bowl with the apples and pears. Now, for those beautiful pomegranate arils – getting them out can be a bit of a mission, honestly. I usually score the pomegranate, break it open, and then submerge it in water to de-seed it. It helps contain the mess, mostly! Add those ruby gems to the mix.
03 - Time for the star of the show, the dressing! In a small bowl, whisk together the fresh orange juice, honey (or maple syrup), and fresh lemon juice. Give it a good stir until the honey is fully dissolved. Then, sprinkle in that lovely cinnamon. I sometimes add a tiny pinch more cinnamon than the recipe calls for because I just adore that warm aroma. Taste it—does it need more sweetness? A bit more tang? Adjust it to your liking, hon.
04 - Pour that vibrant dressing over your prepared fruit in the large bowl. Now, here's the crucial part: toss gently! You don't want to bruise your beautiful fruit or turn it into mush. Use a large spoon or your (clean!) hands to carefully mix everything until all the fruit is evenly coated. I once tossed too vigorously and ended up with slightly bruised apples, oops! We ate it anyway, but it wasn't as pretty.
05 - Once everything is coated, it’s time for the pecans and fresh cranberries. Add the chopped pecans (lightly toasted, if you're feeling fancy—it makes a difference, I swear!) and the fresh cranberries to the bowl. Give it another gentle toss. The cranberries add such a beautiful pop of color and that essential tartness for a truly festive Fall Fruit Salad for Thanksgiving.
06 - Cover the bowl and pop your beautiful Fall Fruit Salad for Thanksgiving into the fridge for at least 30 minutes. This allows the flavors to meld and chill beautifully. Right before serving, stir in the fresh chopped mint leaves. They add such a bright, surprising freshness that just elevates the whole dish. The final result should look like a jewel-toned autumn masterpiece, smelling faintly of cinnamon and fresh fruit!

# Notes:

01 - Always use firm, fresh fruit! A soft apple or pear will ruin the texture, learned that the hard way.
02 - Don't add the mint until just before serving; it browns if added too early, and nobody wants sad, brown mint.
03 - Taste the dressing before adding it to the fruit and adjust sweetness/tartness to your liking; every batch of fruit is a little different!
04 - Lightly toasting the pecans adds a surprising depth of flavor that makes this dish extra special.

# Equipment Needed:

01 - Large mixing bowl
02 - whisk
03 - sharp knife
04 - cutting board

# Nutrition (Per Serving):

Calories: 180
Total Fat: 10g
Total Carbohydrate: 30g
Protein: 3g

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