Fall Fruit Salad 2

Amethyst · October 12, 2025, 4:07pm

Fall Fruit Salad

Prep Time: 20 minutes
Total Time:20 minutes
Servings: 8

Ingredients:

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, see note 1

Dressing:

2 clementines 1 tsp zest; 1/4 cup juice
2 tablespoons maple syrup
1/2 teaspoon ground cinnamon

Directions:

Chill the fruit: If possible, refrigerate all the fruit ahead of time so the salad is cold and refreshing.

Keep apples fresh: In a large bowl, combine 1 cup room-temperature water with ½ teaspoon salt. Chop apples and soak in the salted water for 5–10 minutes. Drain in a colander, rinse under cold water, and pat dry before adding to the salad.

Make the dressing: Zest and juice the clementines to get 1 teaspoon zest and ¼ cup juice. Add zest, juice, maple syrup, and cinnamon to a mason jar. Shake well until combined.

Assemble the salad: In a large bowl or on a platter, combine the grapes, blackberries, apples, and clementines. Pour on just enough dressing to lightly coat the fruit (you may not need it all). Toss gently to combine.

Finish and serve: Sprinkle toasted pecans on top. Serve right away. This salad is best enjoyed within 1–3 hours; leftovers do not store well.

Notes:

Toast pecans in a dry skillet over medium heat until fragrant, about 3–5 minutes. Let cool before using, or buy pre-toasted pecans for convenience.

Storage: Best enjoyed the same day. Leftovers can be blended into a smoothie.

Fall Fruit Salad Ingredients:

Ingredient
Helpful Tip
Grapes & Blackberries
Choose ripe grapes that are firm and plump, and pick blackberries that are deep in color and not too soft.
Apples
Use a crisp and sweet variety like Fuji or Honeycrisp.
Clementines
Segment or slice thinly and use both zest and juice in the dressing.
Pecans
Toast pecans in a dry skillet until fragrant, or grab pre-toasted ones for great flavor with no extra work.
Pure Maple Syrup & Cinnamon
Whisk with citrus juice for a simple dressing that ties everything together beautifully!

Fall Fruit Salad Tips:

Keep fruit dry: Pat grapes, blackberries, and apples dry with a paper towel so the salad doesn’t get watery.
Chill ahead: Refrigerate the fruit before assembling for a more refreshing salad.
Add dressing last: Toss the fruit with dressing just before serving.
Slice evenly: Cut fruit into similar-sized pieces so every bite feels balanced.
Mix gently: Toss lightly so the fruit stays whole and unbruised.
Sweetness check: Taste the fruit and adjust the maple syrup if needed.

Nutritional Facts:

Recipe courtesy of Chelsea’s Messy Apron.com