Fall Fruit Salad Recipe
Fall Fruit Salad is the light, bright, fresh palate cleanser you need between all those rich, buttery recipes throughout the season! Serve it as dessert after a heavy Holiday or Thanksgiving dinner, as a light, healthy snack, or on top of salads and yogurt bowls.
Servings: 6 -8 servings
Calories: 200kcal
Ingredients
Fruit for Salad
- 1 apple chopped
- 1 Asian pear or 2 Bosc pears, chopped
- 2-3 Fuyu persimmons
- 2-3 kiwi peeled and chopped
- 2-3 Mandarin oranges peeled and segmented
- 1 cup grapes sliced in half
- 1 cup pomegranate arils from ½ a large pomegranate
- 1 cup pepitas aka pumpkin seeds
Fruit Salad Dressing
- 2 lemons juice and zest
- 2 tablespoons maple syrup
- ½ teaspoon cinnamon
Instructions
- In s small bowl, whisk together lemon juice, lemon zest, maple syrup, cinnamon, and salt.
- In a large mixing or serving bowl, toss chopped apples, pears, persimmons, kiwi, Mandarin oranges, and grapes with Lemony Fruit Salad Dressing.
- Sprinkle pomegranate arils, pepitas, and mint if using over top of salad.
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Notes
Nutrition information estimates based on 8 servings. 1 serving is approximately 1½ cups of Fall Fruit Salad.
Store leftover Fall Fruit Salad in an airtight container in the refrigerator for up to 2 days.
Nutrition
Serving: 1serving | Calories: 200kcal | Protein: 4g | Fat: 9g | Fiber: 5g