Description
Fall Fruit Salad is a vibrant, refreshing mix of seasonal fruits tossed in a sweet, cinnamon-spiced citrus dressing and topped with toasted pecans. This colorful salad combines the crispness of apples and grapes with the juicy burst of clementines and blackberries, making it a perfect side dish for autumn gatherings or a healthy snack.
Ingredients
Fruit
- 3 cups red seedless grapes, halved
- 3 cups blackberries (12 ounces)
- 3 small Fuji apples, chopped (or use Honeycrisp)
- 5 clementines, peeled and thinly sliced or segmented
- 1/2 cup chopped pecans, toasted
Dressing
- 2 clementines (1 teaspoon zest, 1/4 cup juice)
- 2 tablespoons maple syrup
- 1/2 teaspoon ground cinnamon
Instructions
- Chill the fruit: Refrigerate all the fruit ahead of time, if possible, so the salad is cold and refreshing when served.
- Keep apples fresh: In a large bowl, combine 1 cup room-temperature water with 1/2 teaspoon salt. Chop the apples and soak them in the salted water for 5–10 minutes. Drain in a colander, rinse under cold water, and pat dry thoroughly before adding to the salad. This step prevents browning of the apples.
- Make the dressing: Zest and juice the 2 clementines to yield 1 teaspoon zest and 1/4 cup juice. Place the zest, juice, maple syrup, and ground cinnamon into a wide-mouth Mason jar. Secure the lid and shake well until all ingredients are fully combined and slightly thickened.
- Assemble the salad: In a large bowl or on a serving platter, combine the halved grapes, blackberries, chopped apples, and clementine slices or segments. Pour just enough dressing over the fruit to lightly coat them (you may not need the entire dressing). Gently toss the fruit to evenly distribute the dressing without bruising the berries.
- Finish and serve: Sprinkle the toasted pecans on top for a crunchy contrast. Serve immediately. This salad is best enjoyed within 1 to 3 hours as leftovers do not store well.
Notes
- Toast pecans by heating them in a dry skillet over medium heat for 3–5 minutes until fragrant. Allow to cool before chopping and adding to the salad. Alternatively, use pre-toasted pecans for convenience.
- For best flavor and texture, enjoy the salad the same day it’s made. Leftovers can be blended into a smoothie instead of being stored as salad.
- Soaking apples in salted water prevents oxidation and keeps them looking fresh and appetizing.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
