Fall Fruit Salad

October air carries promises of cozy sweaters and changing leaves, but it also brings some of the year’s most incredible fruit.

While summer gets all the attention for fresh produce, fall quietly delivers its own treasures:

• crisp apples that snap when you bite them,
• sweet pears that practically melt in your mouth,
• and cranberries that add the perfect tart contrast to any dish.

This fall fruit salad celebrates the season’s bounty without trying too hard.

It’s about letting good fruit shine and adding just enough extras to make it feel intentional and festive.

Why You’ll Love This Recipe

This fall fruit salad has natural sweetness from apples and pears, which balances beautifully with tart cranberries and pomegranate seeds.

Toasted walnuts add a satisfying crunch that makes this feel more substantial than your average fruit salad.

The honey-lime dressing is simple but effective—it brightens all the flavors and keeps the apples from browning. This means you can make this ahead of time without worry.

Plus, the colors are absolutely gorgeous, making it a natural centerpiece for any fall table.

Ingredients

• 3 large Honeycrisp or Gala apples, cored and diced
• 3 ripe Anjou or Bartlett pears, cored and diced
• 1 cup fresh cranberries, roughly chopped
• 1/2 cup pomegranate seeds
• 1/2 cup toasted walnuts, roughly chopped
• 2 tablespoons fresh lime juice
• 2 tablespoons honey
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 2 tablespoons fresh mint leaves, chopped (optional)

Instructions

Start by preparing your dressing.

In a small bowl, whisk together the lime juice, honey, olive oil, and salt until smooth. Set aside.

Core and dice the apples and pears into bite-sized pieces, leaving the skin on for extra color and texture.

Place them in a large serving bowl. Pour the dressing over the fruit immediately and toss well.

This prevents the apples and pears from browning and helps the flavors start to meld. If using fresh cranberries, give them a rough chop – you want them broken up but not completely minced.

This helps release their flavor while keeping some texture. Add them to the bowl along with the pomegranate seeds. Toss everything together gently.

Fold in the toasted walnuts just before serving so they stay crisp.

Taste and adjust if needed. You might want a bit more lime juice for brightness or honey for sweetness, depending on how ripe your fruit is.

Garnish with fresh mint if using, and serve immediately.

This salad is best enjoyed within a few hours of making, though it will keep covered in the refrigerator for up to 2 days.

Tips for Success

Choose fruit that’s ripe but still firm – overly soft pears will turn mushy. Underripe apples won’t have enough sweetness to balance the tart cranberries.

Toast your own walnuts if possible.

Just spread them on a baking sheet and toast at 350°F for 5-7 minutes until fragrant.

The difference in flavor is worth the extra step.

If you’re making this ahead, prepare everything except the walnuts and mint. Add those just before serving to maintain the best texture and color.

Print