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This fall fruit salad celebrates the season's bounty with a perfect balance of sweet and tart flavors. The maple-orange dressing brings everything together with warm notes of cinnamon that capture the essence of autumn. I created this recipe when looking for a lighter option to balance heavier holiday meals.
I first made this salad for a family gathering where I needed something light but festive. Now it appears at nearly every autumn meal at our house, and guests always ask for the recipe.
Ingredients
- Orange zest and juice: Adds bright citrus notes and natural sweetness to the dressing
- Maple syrup: Provides rich caramel undertones, look for pure maple syrup not pancake syrup
- Ground cinnamon: Brings warmth and that quintessential fall flavor
- Red seedless grapes: Offer juicy sweetness and beautiful color, choose firm grapes that are plump
- Blackberries: Contribute tartness and dramatic color, pick berries that are plump without mushiness
- Pecans: Add necessary crunch and nutty flavor, toast them lightly for enhanced taste
- Sweet apples: Like Honeycrisp or Fuji, provide crisp texture and fall flavor, select firm apples without bruising
How To Make Fall Fruit Salad
- Create the dressing:
- Zest one orange into a large bowl, being careful to avoid the bitter white pith. Juice the same orange directly into the bowl. Add the maple syrup and cinnamon, then whisk thoroughly until the mixture is well combined and slightly thickened. This aromatic base will infuse all the fruits with flavor.
- Prepare the fruits:
- Wash the grapes and blackberries thoroughly and pat dry with paper towels. Carefully add them to the bowl with the dressing. Core the apples and cut into uniform bite-sized cubes about half an inch in size. Add to the bowl immediately to prevent browning.
- Combine and coat:
- Gently fold all ingredients together using a large spoon or spatula. The goal is to ensure every piece of fruit gets a light coating of the dressing without crushing the delicate berries. The orange juice helps prevent the apples from browning while adding flavor.
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My favorite part of this salad is watching how the colors deepen as it sits. The blackberries release their gorgeous purple hue that lightly tints the dressing, making the entire dish look even more appetizing. My grandmother always said we eat with our eyes first, and this salad proves her right every time.
Storage Tips
This fruit salad is best enjoyed the day it's made, but you can store leftovers in an airtight container in the refrigerator for up to 24 hours. The texture will change slightly as the fruits release their juices, but the flavor remains delicious. If storing, add the pecans just before serving to maintain their crunch.
Easy Variations
The beauty of this recipe lies in its adaptability. Try pears instead of apples for a softer texture, or substitute walnuts for pecans. In late fall, pomegranate arils make a stunning addition. You can also add a splash of orange liqueur to the dressing for an adult version at holiday gatherings. The key is maintaining a balance of sweet, tart, and crunchy elements.
Serving Suggestions
This versatile salad works beautifully alongside roasted poultry or pork. For brunch, pair it with baked goods like pumpkin bread or cinnamon rolls. It also makes a lovely light dessert when topped with a dollop of whipped coconut cream or a small scoop of vanilla ice cream. For a stunning presentation, serve in a clear glass bowl to showcase the layers of color.
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Nutritional Benefits
Beyond being delicious, this salad packs impressive nutritional value. The combination of fruits provides vitamin C to support immunity during cold season. Blackberries contain anthocyanins with antioxidant properties, while pecans offer healthy fats and protein to make the salad more satisfying. The natural sweeteners mean you get all the pleasure without blood sugar spikes from refined sugar.
Frequently Asked Questions
- → Can I use other fruits in this dish?
Yes, feel free to use any seasonal fruits like pears or pomegranate seeds as substitutes or additions to your mix.
- → How long can it be stored in the refrigerator?
This salad can be stored covered in the refrigerator for up to 2 days. However, it is best enjoyed fresh to maintain texture and flavor.
- → Do I have to use pecans?
No, you can replace pecans with walnuts, almonds, or even omit the nuts altogether if preferred.
- → Can I adjust the level of sweetness?
Absolutely! You can add more or less maple syrup depending on how sweet you'd like the dressing to be.
- → Is this salad suitable for special diets?
Yes, this dish is vegan, vegetarian, dairy-free, and gluten-free, making it suitable for various dietary needs.
- → Can I prepare the dressing in advance?
Yes, you can whisk the dressing a day ahead and refrigerate it in an airtight container. Stir well before using.