Fall Fruit Salad
A vibrant fall fruit salad featuring crisp apples, juicy grapes, and blackberries, complemented by a honey-orange dressing and chopped pecans. Perfect for potlucks and holiday brunches.
Ingredients
Fruit
- 2 cups fresh apples, diced (about 1 large apple) Use crisp varieties like Fuji, Honeycrisp, or Gala.
- 1 cup blackberries Fresh is recommended for texture.
- 1 cup grapes, halved (red or green)
Dressing
- 1/4 cup orange juice (fresh preferred) Fresh juice provides the best flavor.
- 1 tablespoon honey (or maple syrup) Use maple syrup for a vegan option.
- 1/2 teaspoon ground cinnamon
Nuts
- 1/2 cup pecans, chopped (toasted optional) Optional to toast for extra flavor.
Instructions
Preparation
- Wash and prep all fruit. Dice the apples into bite-sized pieces, halve the grapes, and leave blackberries whole.
- Pat everything dry to ensure the dressing clings.
Mixing
- Place the apples, blackberries, grapes, and chopped pecans in a large mixing bowl.
- In a small bowl, whisk together the orange juice, honey, and ground cinnamon until smooth.
- Taste and adjust sweetness by adding more honey if desired.
- Drizzle the dressing over the fruit mixture and toss gently to coat.
Serving
- Serve immediately for the best texture, or refrigerate for up to an hour before serving.
Notes
Best eaten immediately for freshness. Store covered in the refrigerator if dressed, and consume within 24 hours. To slow browning, toss apples in orange juice before mixing.