Fall Fruit Salad Cinnamon Orange

This Fall Fruit Salad brings all the cozy flavors of autumn to your table. With crisp apples juicy blackberries and sweet grapes tossed in a homemade cinnamon orange dressing it captures everything I adore about the season. Every bite is refreshing and full of warm notes making it perfect for holiday gatherings quick snacks or a not-too-sweet dessert that everyone can enjoy.

When I first served this salad at a Thanksgiving dinner my family finished the whole bowl before the main course was even on the table. The cinnamon orange dressing makes it extra special and always gets people asking for the recipe.

Ingredients

• Orange: use a fresh juicy orange for both zest and juice to bring bright citrus flavor to the dressing choose fruit with smooth skin and firm texture

• Maple Syrup: this natural sweetener enhances the fall flavor opt for pure maple syrup for the best taste

• Ground Cinnamon: adds warmth and fall aroma to the whole salad freshly ground cinnamon has a more robust flavor

• Red Seedless Grapes: offer juicy sweetness and color select plump firm grapes for best results

• Blackberries: add tartness and a pop of deep color pick berries that are shiny and unblemished

• Pecans: provide a nutty crunch and richness always use fresh pecans and toast them if you want extra flavor

• Sweet Apples: bring crisp texture and a sweet-tart balance choose firm apples like Honeycrisp or Gala that do not brown too quickly

Step-by-Step Instructions

Prepare the Dressing:

In a large mixing bowl zest the orange directly over the bowl using a microplane to capture all the oils. Slice the orange in half and squeeze out all the juice carefully removing any seeds. Add maple syrup and ground cinnamon. Whisk thoroughly until the ingredients are smoothly combined and aromatic. This will be the base that soaks into all the fruit.

Add the Fruits:

To the bowl with dressing add washed and dried red seedless grapes and plump blackberries. Cut apples into bite-sized cubes just before adding to prevent excess browning. Gently toss the fruits with a large spoon to ensure everything gets a good even coating. Take care not to smash the blackberries.

Mix in the Pecans:

Chop the pecans roughly if they are whole to create a nice texture. Add pecans into the salad and gently fold them through so you do not break the fruit but make sure there are nuts in every scoop.

Serve or Store:

The salad is now ready to eat. For best flavor serve it slightly chilled. If making ahead cover the bowl or transfer to an airtight container and refrigerate. Eat within three days for the freshest taste.

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Sweet crunchy apples are my personal favorite in this recipe because they keep the salad feeling crisp and light. I remember my little one picking out all the apple chunks first at our last fall picnic and declaring it the best salad ever.

Storage Tips

Store the salad covered in the refrigerator for up to three days. Use airtight glass containers to keep the fruit crisp and stop it from absorbing other fridge odors. Do not freeze as berries and grapes tend to become mushy after thawing. If you notice any juice pooling at the bottom just give the salad a quick toss before serving to distribute flavors again.

Ingredient Substitutions

You can easily swap out blackberries for pomegranate seeds or blueberries if they are more available in your market. Walnuts or almonds are great alternatives to pecans for a different crunch. If you prefer a less sweet dressing use honey instead of maple syrup or leave the sweetener out entirely for a tarter taste.

Serving Suggestions

This salad makes a beautiful side for roast chicken or turkey especially at harvest dinners. For breakfast layer it over Greek yogurt with a sprinkle of granola. Dress it up for dessert with a drizzle of honey and a dollop of whipped cream. You can even pack individual portions for picnics or lunchboxes.

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Cultural Context

Fruit salads like this have long been featured in American holiday menus especially when fresh local fruit is in season. Adding cinnamon and orange highlights the classic fall palette making it an instant crowd-pleaser at every family gathering I have brought it to.

Common Recipe Questions

→ Which fruits work best in a fall fruit salad?

Apples, blackberries, and grapes are classic, but you can also add pears, pomegranate seeds, or diced persimmons for more variety and seasonal flair.

→ How do I keep apples from browning?

Tossing apple pieces with citrus juice, like orange or lemon, helps maintain their color and keeps them crisp longer.

→ Can I prepare this salad ahead of time?

Yes! Assemble the salad a few hours before serving and refrigerate it. Add nuts just before serving to preserve their crunch.

→ What can I serve alongside this fruit dish?

This salad pairs beautifully with roasted poultry, grain salads, or warm holiday sides like mashed potatoes or cornbread muffins.

→ Is the cinnamon-orange dressing essential?

The dressing enhances autumn flavors, but you can adapt it by adjusting spice or sweetener amounts to taste, or swapping in honey for maple syrup.

→ Can I add other toppings?

Absolutely! Sprinkle granola over the salad for crunch, or add a dollop of whipped cream for a light dessert twist.