Delicious Fall Fruit Salad Recipe: Bright & Easy (Print Version)

Whip up this vibrant delicious fall fruit salad recipe! A simple mix of seasonal fruits with a zesty honey-lime dressing. Perfect for autumn.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 20 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Seasonal
Dietary: Vegetarian, Gluten-Free

# Ingredients:

→ Main Fall Fruits

01 - 2 large crisp apples (like Honeycrisp or Fuji): These are my absolute go-to for that satisfying crunch. Don't use anything mushy, please; a crisp apple makes all the difference in this fruit salad. I once tried a Red Delicious, and it just wasn't the same, a bit mealy, to be real.
02 - 2 firm pears (like Bosc or Anjou): Pears add a lovely, softer texture and a subtle sweetness that complements the apples. Make sure they're firm enough to hold their shape after dicing, otherwise, you'll have pear mush, and nobody wants that.
03 - 1 cup red grapes, halved: Sweet and juicy, these little gems pop in your mouth! Halving them ensures every bite gets a burst of grapey goodness. I once tried leaving them whole, and it was a bit much, honestly, like chasing them around the bowl.
04 - 1 cup green grapes, halved: For that extra touch of tartness and a beautiful color contrast. I love the slight tang they bring to the mix, balancing out the sweeter elements.
05 - 1/2 cup pomegranate arils: Oh, the jewels of autumn! These add a gorgeous ruby color and a fantastic, slightly tart crunch. Getting them out can be a messy affair, I know, but it’s so worth it. My kitchen counter always looks like a crime scene after deseeding a pomegranate, but hey, that's part of the fun!
06 - 1 ripe persimmon (Fuyu variety), diced: If you haven't tried persimmons in a fruit salad, you're missing out! Their unique, delicate sweetness and soft texture are just divine. Make sure it's Fuyu, though—the Hachiya variety needs to be *super* ripe or it's incredibly astringent. I learned that hard way once, and my mouth felt like it was coated in sandpaper. Never again!

→ Zesty Dressing

07 - 2 tablespoons honey: This is our natural sweetener and the binder for the dressing. Local honey is always my preference, it just feels right. It brings a subtle floral note that sugar can't quite replicate.
08 - 2 tablespoons fresh lime juice: The star of the dressing! Fresh is key here, hon. It brightens everything up and cuts through the sweetness. Bottled lime juice? I mean, you can, but I didn't expect that zing, it's just not the same vibrant flavor.
09 - 1/2 teaspoon ground cinnamon: Hello, autumn! Cinnamon ties all those fall flavors together. It’s warm, inviting, and makes the whole kitchen smell incredible.
10 - Pinch of nutmeg: Just a tiny whisper of nutmeg enhances the cinnamon and adds depth. Don't overdo it, a little goes a long way.

→ Finishing Touches

11 - 1/4 cup fresh mint leaves, finely chopped: This is a game-changer. The mint adds such a refreshing, unexpected burst of freshness. It smells amazing too! I always keep a pot of mint on my windowsill just for moments like these.
12 - 2 tablespoons chopped toasted pecans or walnuts (optional): For that extra crunch and nutty flavor. Toasting them really brings out their richness. I usually just toss them in a dry pan for a few minutes until they smell fragrant.

# Instructions:

01 - First things first, let's get those fruits ready! I always start by washing everything thoroughly. Then, core and dice your apples and pears into bite-sized pieces. I like to keep them roughly the same size for a consistent texture in every spoonful. Halve your red and green grapes, and for the pomegranate, carefully remove those beautiful arils. And that persimmon? Dice it up. Honestly, this is the most time-consuming part, but it's meditative, you know? Just me, my cutting board, and a rainbow of fall colors. I always tell myself it's a good arm workout, haha!
02 - Now for the magic! In a small bowl, combine your honey, fresh lime juice, ground cinnamon, and that tiny pinch of nutmeg. Give it a good whisk until everything is well combined and the honey has dissolved into the lime juice. You want it smooth and fragrant. Sometimes, I’ll take a little taste test here, just to make sure it’s got that perfect balance of sweet and tart. If it's too tart for your liking, add a tiny bit more honey. If it needs more zing, another squeeze of lime! This is where you can make it truly *yours*.
03 - Grab a large mixing bowl – you'll need one with plenty of room for all these delicious fruits! Gently add all your prepped apples, pears, red grapes, green grapes, pomegranate arils, and diced persimmon. Take a moment to admire all those vibrant colors; it’s like a little piece of autumn art right there. I always try to be gentle here; nobody wants bruised fruit in their salad!
04 - Pour that zesty honey-lime dressing all over your beautiful fruit mixture. Now, gently toss everything together. I usually use two large spoons or even clean hands (yes, I know, but it’s effective!) to ensure every single piece of fruit gets coated in that fragrant dressing. You want it evenly distributed, so no fruit feels left out. This step smells incredible, by the way – the cinnamon and lime together are just heavenly!
05 - Once dressed, sprinkle in your finely chopped fresh mint leaves. If you're using them, add the toasted pecans or walnuts now too. Give it another gentle toss to incorporate these last-minute flavor boosters. The mint adds such a bright, clean finish. I always add a little extra mint because, honestly, it just makes everything sing. I even forgot it once and it was good, but not *this* good, if you catch my drift.
06 - For the best flavor, I highly recommend covering the bowl and chilling your delicious fall fruit salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld and deepen, making it even more refreshing. When it's time to serve, give it one last gentle stir. It should look bright, colorful, and utterly inviting. It’s perfect for a brunch, a potluck, or just a healthy snack. Honestly, I sometimes just eat it straight from the bowl while standing at the counter – no judgment here!

# Notes:

01 - You Must Know:
02 - - Always use *fresh* lime juice for the dressing; the bottled stuff just doesn't give that bright, zesty punch this salad needs.
03 - - Don't dice your fruit too far in advance, especially apples and pears, as they can brown. A little lime juice helps, but fresh is always best.
04 - - Taste the dressing before adding it! Adjust the honey or lime to your preference - that's the secret to a delicious fruit salad recipe that suits *you*.
05 - Storing Your Delicious Fall Fruit Salad:
06 - - This fruit salad recipe holds up surprisingly well, which is great for leftovers! Just pop it into an airtight container and keep it in the refrigerator. It's usually good for about 2-3 days. Now, a little secret from my kitchen: the apples and pears might soften a bit and lose some of their crispness after the first day, but the flavors actually get even better as they meld with the dressing. Don't microwave it, obviously - it's a fruit salad, lol! I tried to speed up a chill once by putting it in the freezer for 'just a few minutes' and ended up with partially frozen, slightly mushy fruit. Learn from my impatience, friends. Just let it chill naturally; good things come to those who wait, especially with this delicious fall fruit salad.
07 - Pro Tips for Delicious Fall Fruit Salad:
08 - - For an extra layer of flavor, try toasting your diced apples and pears lightly in a pan with a tiny bit of butter and cinnamon before adding them to the salad.
09 - - If you want a creamier dressing, whisk in a tablespoon of Greek yogurt or a splash of orange juice along with the lime.
10 - - Make it a dessert by adding a sprinkle of shredded coconut or a drizzle of chocolate sauce just before serving - it's surprisingly good!

# Equipment Needed:

01 - Cutting board
02 - knife
03 - large mixing bowl
04 - small bowl
05 - whisk
06 - spoons.

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