Easy Fall Fruit Salad
My fall fruit salad uses all the fruits in season during the fall alongside cinnamon. It's crisp, sweet, and tart, and perfect for everything from weeknights to holidays like Thanksgiving and Christmas.
Servings: 4 servings
Calories: 193kcal
Ingredients
- 1 medium apple diced
- 1 Bartlett pear diced
- 1 teaspoon cinnamon
- 1 tablespoon fresh orange juice
- 1 cup red grapes seedless
- 6 ounces blackberries
- 1/2 cup pecan pieces
Instructions
- Add the diced apple and pear to a small bowl.
- Pour in the cinnamon and orange juice and stir until the apple and pear are coated.
- In a large bowl, pour in the apple and pear mixture, the grapes, blackberries, and pecans, and toss.
- Place in the refrigerator for at least 2 hours before serving.
Notes
- If making this ahead of time, toss the apples and pears well with the orange juice to prevent browning.
- Use an apple slicer to cut both the apple and pear into even slices before dicing into bite size pieces to speed up the process.
- Chill the fruit salad for at least two hours to give the flavors time to meld.
- Fall fruit salads are best served chilled, always leave the bowl in the refrigerator until ready to eat.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Serving: 1 | Calories: 193kcal | Carbohydrates: 27g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 2mg | Potassium: 301mg | Fiber: 7g | Sugar: 18g | Vitamin A: 171IU | Vitamin C: 16mg | Calcium: 38mg | Iron: 1mg