Crisp and refreshing, Fall Fruit Salad is made with a cornucopia of autumn fruit. Easy to make and customize with your favorite additions.
Prep Time15 minutesmins
Total Time15 minutesmins
Course: Breakfast, Side Dish, Snack
Cuisine: American
Keyword: Fall Fruit Salad, Fruit Bowl, fruit salad
Servings: 6
Calories: 289kcal
Author: Kellie
Cost: $10
Equipment
1 serving bowl
Ingredients
1tablespoonhoney
3tablespoonswater
2applescored and chopped
2pearscored and chopped
2orangespeeled and segmented
1grapefruitpeeled and segmented
3kiwifruitpeeled and chopped
1cuppomegranate arils
1cupdried cranberries
1/2cupchopped candied pecans
1/2cupcitrus juice
1/2tablespoonbrown sugar
1/4teaspooncinnamon
Instructions
In a small bowl, whisk together the honey and water.
In a large bowl, add the apples and pears. Pour the honey mixture evenly over the fruit and toss to combine. The enzymes in the honey will help keep the fruit from browning. Alternatively you can use lemon juice in place of the honey.
Add the orange segments, grapefruit segments, kiwi, pomegranate and cranberries to the bowl. Set aside.
Squeeze the juice of the inside of the oranges and grapefruit into a bowl (it should measure at least half a cup.)
Add the brown sugar and cinnamon. Whisk to combine.
Pour the dressing over the fruit and toss to coat. Sprinkle with the pecans and serve.
Notes
Fruit Salad is best served the same day it's made but leftovers will keep for up to 3 days in the refrigerator.