Fall Fruit Salad

My fall fruit salad is crisp and juicy, sweet yet tangy, and spiced to suit the season! I make this for a cozy breakfast or snack as soon as I start seeing apples and pears at my local farm.

My Favorite Autumn Fruit Salad

The first time I made my fall fruit salad was when my daughter Leah came home from apple picking with a friend and had a giant paper bag full of apples. I had just picked up pears and some other fruit from the grocery story and was wondering how we were possibly going to eat it all when the idea came to me.

My husband Ben was a little skeptical when he saw me adding cinnamon. I reminded him that cinnamon is amazing with apples and pears, and he agreed, but said he wasn’t sure about the grapes and blackberries. Or the pecans. I told him to just wait. And, spoiler, he loved it!

I’ve tried a few variations over the years, like adding Greek yogurt for creaminess or pomegranate seeds for color, but this simple version will always be my favorite. It’s delicious, cozy, and doesn’t require turning on the oven!

For more delicious fruit salad recipes, be sure to check out my fruit salad with Cool Whip, orange dreamsicle salad, fruit salad dressing, frog eye salad, watergate salad, and Thanksgiving fruit salad!

Thanksgiving Fruit Salad Ingredients

• Apple – I usually grab Honeycrisp for the sweet crunch, but Gala apples work great too. Both add that perfect fall flavor and keep their texture after tossing.
• Bartlett pear – My go-to pear for this salad since it’s juicy and fragrant, but Anjou or Bosc work too.
• Cinnamon – A little cinnamon adds cozy warmth and brings all the fruit flavors together.
• Fresh orange juice – I like how the acidity brightens the dish. Bonus: it keeps the apples and pairs from browning!
• Red grapes – Seedless grapes add pops of sweetness and make every bite juicy.
• Blackberries – Their deep color and tartness balance the sweetness of the apples and pears.
• Pecan pieces – I love the crunch they bring and how they complement the fruit! The pecans really take my fruit salad to the next level.

How to Make Fall Fruit Salad

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

STEP ONE: Dice the apple and the pear, then transfer them to a small bowl.

STEP TWO: Sprinkle the cinnamon into the bowl, then pour in the orange juice and stir until the diced fruit is completely coated.

STEP THREE: Transfer the fruit to a larger bowl and add the grapes, blackberries, and pecans. Toss everything together. 

STEP FOUR: Cover and place in the refrigerator for at least two hours. I’ve served it immediately, but I find the flavor is better after a couple of hours marinating together.)

Tips for the Best Fall Fruit Salad Recipe

• I use an apple slicer to cut both the apple and pear into even slices before dicing into bite size pieces. This speeds up the process so much!
• To make sure the apple and pear pieces are super well-coated in the cinnamon and orange juice mixture, I mix these ingredients together in a small bowl first.
• I chill the fruit salad for at least two hours to give the flavors time to meld. It makes a big difference in the flavor and texture, so I always try to leave enough time for this step!
• Fall fruit salads are best served chilled, so I always leave the bowl in the refrigerator until we’re ready to eat.

Apple Fruit Salad Variations and Substitutions

• I sometimes use Gala apples instead of Honeycrisp when I want a milder sweetness or if that’s just what I happen to have.
• I love adding more fruits as long as they have a good, firm texture! Blueberries, cranberries, kiwi, or pomegranate seeds are great for bringing extra color and freshness to the dish. 
• To really dial up the fall flavor, I’ll replace the cinnamon with pumpkin pie spice. My daughter always requests this version!
• When I want lots of citrus flavor, I’ll add some orange zest to the salad.
• For an indulgent breakfast, brunch, or even dessert, I’ll mix in a spoonful of Greek yogurt for creaminess and then drizzle honey on top!

What to Serve with Autumn Fruit Salad

I often serve fall fruit salad by itself or with some Greek yogurt and granola, but if I’m feeling indulgent, I’ll pair it with vanilla ice cream, angel food cake, or yogurt fruit dip!

Fruit salad also makes a great side to balance out savory dishes like air fryer turkey breast, cornbread stuffing, or gouda mac and cheese!

Fall Fruit Salad FAQs

How to store leftover fruit salad

I store leftovers in an airtight container in the refrigerator for up to 3 days. The orange juice helps keep the apple and pear pieces from browning, and the flavor gets even better overnight!

Can I cut this fall fruit salad recipe the day before?

Yes, and I often do! I dice the apples and pears, toss them well in orange juice and cinnamon to prevent browning, and store the mixture in the fridge. The next day, I just give everything a quick stir and add the pecans before serving.

How do i keep fruit salad from getting soggy?

I keep the dressing light with just a splash of orange juice and avoid using overly soft fruits like bananas. Proper storage is also key! I keep the salad in an airtight container to lock in freshness without letting the fruit release too much juice.

What fruits can I not put in a fall fruit salad?

I skip fruits like bananas and watermelon that get mushy fast and can water down the flavor. I stick to firmer fruits like apples, pears, and grapes for the best texture and balance!

More Easy Fall Recipes

• Caramel apple dip
• Sweet potato casserole
• Maple glazed carrots
• Pumpkin dip with cool whip
• Cinnamon applesauce
• Cinnamon roll apple pie