When I think about Thanksgiving, my mind immediately goes to the turkey, all the cozy vegetable sides, and of course, the pies. What we do not often think about is having something on the lighter side.
I first made this fall fruit salad a few years ago for a big family gathering where we had both kids and older relatives at the table.
The pies still stole the show, but a few people quietly thanked me for having an option that felt a little lighter without taking away from the holiday spirit. I especially love it because:
- It uses a mix of everyday fall fruit like apples, pears, oranges, and pomegranates that you probably have on hand.
- The maple-citrus dressing comes together quickly and helps keep the apples and pears from browning.
Yes, there is a bit of chopping, but once everything is in the bowl, it adds something fresh to all the richer dishes on the table.
Ingredients You’ll Need
You’ll need two sets of ingredients for this festive fruit salad recipe: Mostly fall fruits for the salad and just a few basic ingredients for the dressing.
You can find the full ingredient list in the recipe card, and below are some notes from my recipe testing.
Fruit Salad Ingredients
Apples: You can easily make this fall fruit salad with one variety of apples, but if you have it, combining two types, like Gala or Honeycrisp with Fuji, gives a way better balance of sweetness and texture. If you prefer a little tartness, you can also mix in one Granny Smith apple. There are no strict rules here, just pick apples that are firm and not overly ripe.
Pears: The same principle goes for pears as well. Bartlet and Anjou are my favorites, but any type would work. When shopping, choose pears that are ripe but still firm so they hold their shape in the salad.
Grapes: I’m using seedless green grapes for their sweet-tart flavor, but red grapes would work as well. Go with whichever you like best, but I recommend choosing seedless grapes for the best texture in the salad. I like to cut them in half, but if they are too large, you can quarter them as well.
Oranges: Any type of oranges, Navel, Cara Cara, or even Blood Oranges would work beautifully in this autumn fruit salad recipe. You can cut them into small cubes or section them if you have a few extra minutes.
If you need a shortcut, you can also use canned mandarin oranges, but keep in mind that most brands have added sugars, so your Thanksgiving fruit salad will be sweeter. Regardless, if you go down that route, be sure to drain them well.
Kiwi: Look for kiwi that is a little soft when you press it, soft enough to be sweet, but not mushy.
Pomegranate seeds: I love adding pomegranate to this salad because it feels so festive and adds a bright, tart flavor. You can certainly de-seed it yourself, but nowadays, stores sell fresh arils ready to use, which is definitely a good time saver.
If you do not have pomegranate seeds or prefer an alternative, dried cranberries are a good substitute. The dried fruit would give a welcome chewiness and a bit more sweetness to the overall recipe.
Pecans: This is my secret ingredient. The salad tasted good the first time I tried it without pecans, but once I added them, it completely transformed the dish, taking it to a whole other level. They add the best crunch. Walnuts could work too, but pecans are my favorite here.
If you prefer a nut-free option, you can omit it or use pumpkin seeds instead.
Dressing Ingredients
The dressing for this salad is light and simple, and the best part is that it comes together in less than a minute. You will need:
Maple syrup: You can use either maple syrup or honey in this dressing. I also recommend adjusting the amount based on how sweet your fruit is. If your fruit is very sweet, you may want a little less, and vice versa.
Orange juice: I use freshly squeezed orange juice because it not only flavors the salad but also helps keep the apples and pears from browning with its acidity. You could also use store-bought orange juice, just make sure to choose one without added sugars since both the fruit and maple syrup are already plenty sweet.
Ground cinnamon: I’m using it here because it complements the fall fruits very well, but you can also use apple pie spice or pumpkin pie spice if you prefer a slightly different fall flavor.
How to Make Fruit Salad For Thanksgiving
When I first tested this recipe, I chopped all the fruit, set it in a bowl, and then mixed the dressing. The apples and pears started browning right away, which wasn’t ideal.
What worked so much better was starting with the dressing in a large bowl, then adding the fruit as I cut it. The acid in the orange juice helps slow browning and keeps everything looking fresh. So, grab a big bowl and follow along.
Step 1 – Make the dressing: Add the maple syrup, orange zest, orange juice, vanilla extract, and cinnamon to a large salad bowl, whisking until well combined.
Step 2 – Prep and add the fruit: Once the dressing is ready, start chopping the fruit. I like to start with apples and pears first so I can ensure they interact with the acid in the bowl, which slows browning. From there, you can continue with kiwi, pomegranate seeds, oranges, and grapes.
Gently toss all your fruit to coat it with the dressing.
Step 3 – Add the pecans and garnish: Right before serving, add the pecans to keep them crisp. If you want to add a little color and freshness, add a handful of torn fresh mint leaves. Give everything one last gentle toss, and it’s ready to serve.
Make-Ahead, Storage & Serving Tips
While this Thanksgiving fruit salad is always best the day it’s made, you can also prepare it in advance if you coat the fruit well with the citrus dressing. Here’s how to make it ahead, store it, and serve it so it still tastes fresh:
Make ahead: You can prepare this fruit salad 2-3 days in advance, which is especially helpful for busy holiday cooking. Just be sure your apples and pears are well coated in the citrus dressing, as the orange juice helps prevent them from browning. I also keep the pecans separate until right before serving so they don’t get soggy.
Storage: You can store leftovers in an airtight container in the refrigerator. It will taste its best within the first 2-3 days. If the fruit looks a little soft after it’s been in the fridge, a squeeze of fresh orange juice or lemon juice, or a small drizzle of maple syrup or honey, brightens it back up.
Freezing: I do not recommend freezing fruit salad. The fruit becomes mushy once thawed and loses its fresh texture.
Expert Tips for Perfect Fruit Salad for Your Thanksgiving Table
Slightly ripened fruit works best: When shopping for this recipe, take a few minutes to pick fruit that’s ripe but not overly soft. You want that sweet-juicy moment when you bite in, without the fruit turning mushy once everything is mixed.
Coat apples and pears in citrus right away: Apples and pears oxidize quickly, so I always mix the orange dressing in the bottom of the bowl first, then add the apples and pears. The citrus coats the fruit the moment it goes in, keeping it fresh.
Cut the fruit into equal sizes: Aim for roughly ½-inch bite-sized pieces so the salad feels balanced and you get a little bit of everything in each bite.
Add pecans right before serving: Pecans soften if they sit in the dressing too long, so add them in at the end. If you have a few extra minutes and want to take this fall fruit salad recipe up a notch, toast your pecans in a dry pan for a few minutes to bring out more of their earthy flavors.
Use a mix of seasonal colors and textures: It’s optional, but I really encourage you to play with different varieties of fruit. For example, instead of sticking to one type of orange, try using both a Navel and a Cara Cara. You can do the same with apples and pears. It gives the salad a nicer mix of textures and a little more interest in every bite.
Chill before serving: Refrigerating the salad for 10-15 minutes before serving is optional, but it makes this fruit salad even more refreshing.
Serve in small jars: When I make this for Thanksgiving or Friendsgiving, I like to spoon it into little jars, almost like jam jars. It makes it easier because it is already portioned out. Plus, your guests won’t have to worry about it getting lost on a crowded plate.
What to Serve It With
This autumn fruit salad is versatile and pairs well with so many things, whether you’re serving it to kids, having it for breakfast, or adding it to a holiday spread. Here are a few ideas:
- If you’re serving this to kids, you can add my Fruit Dip Recipe on the side. It makes the salad feel more like a treat and is always a favorite with little ones.
- You can also spoon some fruit salad over a bowl of Vanilla Yogurt for a quick breakfast or snack.
- And if you want to take things up a notch for the holidays, serve the fruit salad with a dollop of my light and airy Maple Whipped Cream. It adds just the right touch of sweetness, making the whole dish feel extra special.
FAQs
The best way to prevent apples and pears from browning is to coat them with an acidic ingredient, such as orange juice, which helps slow down the oxidation.
Yes, this fruit salad holds up well when made the night before. Just be sure the apples and pears are fully coated in the orange juice mixture (to prevent them from browning), then give the salad a gentle toss before serving.
Most people don’t like adding bananas to fruit salads because they turn mushy as they sit. In my opinion, it is a personal preference, and there are no strict rules. Instead, the important thing is to pick fruit that is neither overly ripe nor soft, and vice versa.
Yes, you technically can. However, keep in mind that most canned fruit is packed in a sugary liquid or juice, which will make your fruit salad sweeter. If you decide to go down that route, be sure to adjust the amount of maple syrup you use in the dressing so it is not overly sweet.
Other Fruit Salads You Might Like
If you enjoyed this Thanksgiving fruit salad, here are a few more fresh and delicious fruit salads I think you’ll love:
- If you want something light to enjoy in the mornings, my Breakfast Fruit Salad is a simple recipe you can also make ahead. It’s easy to make and perfect for quick breakfasts or weekend brunch.
- For something more festive, my Christmas Fruit Salad includes a mix of seasonal fruit tossed in a similar maple-citrus dressing. It’s a great way to add a pop of festive color to your Christmas celebrations.
Thanksgiving Fruit Salad Recipe
Ingredients
For the dressing:
- 2 tablespoons maple syrup, or honey
- 1 teaspoon orange zest
- ½ cup orange juice, freshly squeezed
- ½ teaspoon vanilla extract
- ⅛ teaspoon ground cinnamon , or apple spice
For the fruit:
- 2 medium apples, cut into cubes ~ 3 cups
- 2 medium pears, cut into cubes ~ 3 cups
- 1 cup seedless green grapes, cut in half
- 1 cup pomegranate arils
- 2 oranges, cut into small pieces ~ 2 cups
- 1 kiwi, cut into cubes ~ ½ cup
- 1 cup pecans, or walnuts
Optional Garnish:
- A handful of fresh mint leaves, torn
Instructions
- To make the dressing, mix together maple syrup, orange zest, orange juice, vanilla extract, and cinnamon in a large bowl until combined.
- Add in the cubed apples and pears to the bowl and give it a quick toss to ensure they are coated with the dressing (aka the acid in the orange juice) to prevent browning.
- Then add in the grapes, pomegranate arils, oranges, and kiwi to the bowl. Toss to combine.
- When ready to serve, add the pecans and toss. If using, garnish with fresh mint leaves and serve.
Notes
- Yields: This recipe yields about 8-9 cups of fruit salad, ideal for 8 servings. The nutritional values below are per serving.
- Make Ahead: You can make this recipe a day (or two) in advance. Just follow the recipe as written (except adding the pecans and mint garnish), place in an airtight container, and store it in the fridge. When ready to serve, transfer it to a serving platter and garnish with pecans and fresh mint leaves, if using.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
