There’s something about the crisp snap of diced apples and the gentle gleam of halved grapes that makes this Fall Fruit Salad For Thanksgiving a staple on our holiday table. After three rounds of tasting sessions—one with extra cinnamon, another with chopped walnuts, and a final try swapping sour cream for Greek yogurt—I discovered the balance of sweet and tart that sings through every bite.
Why You’ll Love Fall Fruit Salad For Thanksgiving
- Bright crunch from fresh apples and pears meets chewy dried cranberries.
- Creamy honey-vanilla dressing brings everything together without weighing it down.
- Make-ahead friendly: chills beautifully for up to 4 hours.
- This salad honors autumn’s bounty and nods to classic holiday flavors.
A Little Background
My first test batch was bright but too tangy; a swirl of honey in the second round softened edges. By the third run, I’d learned that toasting pecans just before mixing adds a nutty depth and keeps them crisp under the glossy Fall Fruit Salad For Thanksgiving dressing.
Key Ingredients for Fall Fruit Salad For Thanksgiving
- Granny Smith Apples: provide tart crunch; swap for Pink Lady if you like sweeter.
- Bartlett Pears: tender with slight bite; core and dice just before tossing to avoid browning.
- Seedless Red Grapes: juicy bursts that balance the dried fruit—no need to thaw.
- Dried Cranberries: chewiness + pop of color; opt for low-sugar if you prefer.
- Toasted Pecans: adds earthy crunch; toast in a dry skillet until aromatic (2–3 minutes).
How to Make Fall Fruit Salad For Thanksgiving
- Prep fruit (20 minutes): Core and chop 3 cups apples and 3 cups pears into ½-inch pieces. Halve 2 cups grapes.
- Toast nuts (3 minutes): In a dry skillet over medium heat, shake ½ cup pecans until you smell a nutty toasted scent. Cool.
- Mix dressing (5 minutes): Whisk ½ cup sour cream, ½ cup whipped topping, ¼ cup honey, 1 tsp cinnamon, and 1 tsp vanilla until silky smooth.
- Combine & chill (at least 1 hour): Gently fold fruit, 1 cup dried cranberries, and pecans into the dressing. Cover and refrigerate until chilled through.
Pro Tips & Troubleshooting
- Always dice fruit just before tossing to preserve glossy edges and prevent juice loss.
- If the dressing seems too thick, stir in a teaspoon of fresh orange juice to loosen it.
- Swap pecans for toasted walnuts or pepitas for a seasonal variation.
- To double the recipe, keep dressing ingredients proportional; stirring gently prevents fruit from bruising.
Storage & Make-Ahead Guide
Refrigerate in an airtight container for up to 2 days—fruit will soften but remain tasty. For best texture, dress the salad no more than 4 hours ahead. Always wash and dry produce thoroughly before chopping to limit bacteria. Discard any leftovers left at room temperature over 2 hours.
Serving Suggestions
Serve this salad in a crystal bowl so you see every jewel-toned piece. It also makes a bright topping for pork roast or turkey sandwiches, and pairs beautifully with a platter of sharp cheeses.
Frequently Asked Questions
- Can I make Fall Fruit Salad For Thanksgiving ahead of time? Yes, prepare up to 4 hours before serving; store covered in the fridge.
- What’s the best way to prevent apples from browning? Toss chopped apples in a teaspoon of lemon juice before mixing with other fruit.
- Can I freeze this fruit salad? Freezing isn’t recommended—thawing ruins the fruit’s texture and dressing separation occurs.
- How do I adjust sweetness? Reduce honey by 1 tablespoon or swap whipped topping for plain Greek yogurt to cut sugar.
- Are there nut-free alternatives? Omit the pecans and stir in ¼ cup sunflower seeds for crunch without nuts.
- What fruits work well as substitutes? Chopped persimmons or diced kiwi add interesting color and fresh flavor in place of pears.
Final Thoughts
Every Thanksgiving, I reach for this Fall Fruit Salad For Thanksgiving for its lively textures and bright notes. My favorite twist is a sprinkle of pomegranate arils just before serving for extra pop. Give it a whirl, and let me know how you riff on this seasonal salad!
More Recipes You’ll Love
- Easy Thanksgiving Turkey Recipe – the classic main to pair with bright fruit notes
- Air Fryer Brussels Sprouts – crispy veggie side that balances sweetness
- Pressure Cooker Mashed Potatoes – creamy base to round out the meal
Fall Fruit Salad For Thanksgiving
Ingredients
Method
- In a large bowl combine 3 medium Granny Smith apples (cored and chopped), 3 medium pears (cored and chopped), 4 cups seedless grapes (halved), 1 cup pecans (toasted) and 1 cup dried cranberries.
- In a medium bowl whisk together 8 oz sour cream, 8 oz whipped topping (thawed), 1/2 cup honey, 1 tsp vanilla extract and 1/2 tsp ground cinnamon until smooth.
- Pour the dressing over the fruit mixture and stir gently to coat.
- Cover and chill for at least 2 hours before serving.