Seasonal Autumn Fruit Medley

This vibrant fall fruit salad brings together the season's best flavors with crisp apples, juicy blackberries, sweet grapes, and crunchy pecans. The homemade cinnamon-orange dressing ties everything together with warm, autumn spices that make this dish perfect for holiday gatherings or a refreshing everyday treat.

I first created this recipe when hosting a fall brunch and needed something light to balance heavier dishes. It's become my go-to for potlucks since everyone always asks for the recipe, especially after tasting that cinnamon-orange dressing.

Ingredients

• Orange: Provides both zest and juice, creating a bright foundation for the dressing while adding natural sweetness and vitamin C
• Maple syrup: Adds authentic fall flavor with a complexity that regular sugar simply cannot match
• Ground cinnamon: Brings warming notes that perfectly complement the fruits and signal autumn has arrived
• Red seedless grapes: Offer juicy sweetness and a pleasing texture contrast to the other fruits
• Blackberries: Contribute a slight tartness and beautiful deep color while being packed with antioxidants
• Chopped pecans: Provide essential crunch and nutty flavor that makes this salad more substantial
• Sweet apples: Like Honeycrisp or Fuji deliver that quintessential fall crispness and natural sweetness

Step-by-Step Instructions

Prepare the dressing:

Zest one orange directly into a large bowl, then cut and squeeze to extract all the juice. The essential oils in the zest contain incredible flavor that transforms the dressing. Whisk in the maple syrup and cinnamon until fully combined, creating a fragrant base that will coat all the fruits.

Add most fruits and nuts:

Add the grapes, blackberries, and pecans to the bowl with the dressing. These ingredients can sit in the dressing while you prepare the apples without becoming soggy or discolored.

Finish with apples:

Core and cube the apples into bite-sized pieces, adding them to the bowl last to minimize browning. Immediately toss everything together to ensure the apples get coated with the citrus dressing, which helps prevent oxidation and browning.

Serve or store:

Enjoy immediately for the freshest texture or refrigerate covered until ready to serve. The flavors actually develop nicely after a few hours of chilling.

Save

The cinnamon-orange dressing is truly the secret weapon in this recipe. I discovered its magic when experimenting with ways to keep apples from browning naturally. Not only does it preserve the fruit beautifully, but it also infuses everything with the essence of fall that reminds me of apple picking with my family every October.

Seasonal Variations

While this salad celebrates fall fruits, you can easily adapt it throughout the year. In summer, substitute strawberries and blueberries for the blackberries, and use peaches instead of apples. Winter versions work beautifully with citrus segments and pomegranate arils. The dressing remains delicious with any fruit combination.

Make It A Meal

Transform this side dish into a complete breakfast by serving it over Greek yogurt with a sprinkle of granola. For a light lunch, pair it with a slice of whole grain toast spread with almond butter. The protein addition balances the natural sugars in the fruit for a more satisfying meal that will keep you energized.

Entertaining Tip

When serving this salad for guests, consider presenting it in a hollowed-out pumpkin or large apple for a stunning seasonal centerpiece. The visual appeal matches the delicious flavor and shows your attention to detail. Just be sure to line the fruit or pumpkin with parchment paper first to prevent any flavor transfer.

Recipe FAQs

→ What are the best apples to use in this fall fruit salad?

Sweet varieties like Honeycrisp, Fuji, or Gala apples work best in this salad. Their crisp texture and natural sweetness complement the other ingredients perfectly while holding up well when mixed with the dressing.

→ Can I make this fruit salad ahead of time?

Yes, you can prepare this salad up to one day in advance. Store it covered in the refrigerator and give it a good toss before serving to redistribute any dressing that may have settled at the bottom of the bowl.

→ How long will the fruit salad keep in the refrigerator?

The prepared fruit salad will keep for 3-4 days in a sealed container in the refrigerator, though the texture of the fruits may change slightly over time.

→ Can I use bottled orange juice instead of fresh?

Yes, you can substitute prepared orange juice if you don't have fresh oranges. The juice of one orange equals approximately ¼ cup of bottled juice, though you'll miss out on the orange zest which adds significant flavor.

→ What can I substitute for pecans if I have a nut allergy?

For nut allergies, you can substitute with pepitas (pumpkin seeds), sunflower seeds, or simply omit the nuts entirely. The salad will still be delicious with just the fruits and dressing.

→ Can I add other seasonal fruits to this salad?

Absolutely! Pears, pomegranate arils, or sliced persimmons would be wonderful fall additions that complement the existing flavors in this salad.