Introduction

There’s something magical about autumn — the air turns crisp, the leaves glow gold and red, and cozy flavors take center stage. This Autumn Harvest Fruit Salad captures that feeling in every bite. It’s the perfect blend of sweet, tart, and crunchy, celebrating nature’s seasonal bounty with apples, pears, grapes, and pomegranates.

Whether served as a family-friendly comfort dish, a holiday side, or a refreshing make-ahead dessert, this salad brings warmth and color to any table. The maple-lemon glaze adds a light sweetness that ties it all together, while toasted nuts give it that irresistible crunch.

You’ll love how quick and easy it is to make — no cooking required, just simple chopping, tossing, and a touch of autumn love. Ideal for busy weeknights, potlucks, or even Thanksgiving gatherings, this vibrant fruit salad is as beautiful as it is delicious.

 

 

What You Need

Fruit Base

• 2 Apples (cored and chopped)
• 2 Pears (cored and chopped)
• 1 cup Seedless Red Grapes (halved)
• 1 cup Pomegranate Arils
• ½ cup Dried Cranberries
• Crunchy Toppings
• ½ cup Pecans or Walnuts (toasted)

Glaze

• 1 tablespoon Lemon Juice
• 1 tablespoon Maple Syrup or Honey
• 1 teaspoon Ground Cinnamon (optional)

Optional Add-Ins

• 1 cup Sliced Persimmons
• ½ cup Shredded Coconut
• 1 cup Cubed Sharp Cheddar Cheese

 

 

How to Make Autumn Harvest Fruit Salad

Step 1 – Prepare the Fruit:
Core and chop the apples and pears, then drizzle with lemon juice to prevent browning. Add grapes, pomegranate arils, and cranberries.

Step 2 – Toast the Nuts:
Toast the nuts in a dry skillet over medium heat for 2–3 minutes until fragrant. Let cool.

Step 3 – Mix the Glaze:
Drizzle maple syrup or honey over the fruit, sprinkle cinnamon, and gently toss. Add any optional ingredients for extra flair.

Step 4 – Add the Crunch:
Just before serving, stir in the toasted nuts. Serve chilled or at room temperature.

Optional garnish: Fresh mint leaves, a drizzle of balsamic glaze, or a dollop of Greek yogurt.

 

 

Why You’ll Love This

• Bursting with fresh seasonal flavor
• Quick and easy – ready in minutes!
• Naturally sweetened with fruit and maple syrup
• Perfect for holiday gatherings or everyday meals
• A colorful make-ahead dish that stays fresh

 

Tips

• Use firm apples and pears for the best texture.
• Toast nuts just until fragrant—don’t let them burn.
• Chill the salad 30 minutes before serving for enhanced flavor.
• Drizzle with honey just before serving for a glossy finish.

 

Variations

• Add sliced bananas or kiwi for tropical flair.
• Use almonds or pumpkin seeds instead of pecans.
• Swap maple syrup for agave or date syrup.
• Turn it into a dessert by layering with whipped cream or yogurt.

 

FAQs

1. Can I make this fruit salad ahead of time?
Yes! Prep it a few hours ahead and refrigerate without the nuts, then add them before serving.

2. How long will it stay fresh?
Up to 2 days in the fridge if stored in an airtight container.

3. Can I use canned fruit?
Fresh is best, but drained canned pears or peaches work in a pinch.

4. What can I use instead of maple syrup?
Honey, agave, or date syrup all work beautifully.

5. Is it suitable for kids?
Absolutely! It’s sweet, crunchy, and healthy — kids love it.

6. Can I add yogurt to the salad?
Yes, stir in Greek yogurt for a creamy twist.

7. How do I prevent fruit from browning?
Always toss apples and pears with lemon juice immediately after cutting.

8. Is it vegan?
Yes, if you use maple syrup instead of honey.

9. Can I serve it warm?
It’s best chilled or at room temperature.

10. What goes well with this salad?
It pairs perfectly with roasted chicken, turkey, or baked brie.

 

 

Health Benefits

• This salad is rich in vitamin C, antioxidants, and fiber. Apples and pears support digestion, while pomegranates and grapes promote heart health. The nuts add healthy fats and protein, making it both nourishing and satisfying.

 How to Serve

• Serve in a glass bowl to show off its colors. Perfect as a brunch side, Thanksgiving dish, or light dessert after a cozy fall dinner.

 

Make Ahead & Storage

• Make Ahead: Prepare fruit and glaze up to 4 hours in advance. Store separately and combine before serving.
• Storage: Refrigerate leftovers in an airtight container for up to 2 days.
• Do Not Freeze: The texture of fresh fruit doesn’t hold well after freezing.