Autumn Harvest Fruit Salad

 This vibrant bowl balances crisp  apples and pears with sweet

 grapes and jeweled pomegranate, all glossed with a bright maple–lemon glaze and a final crunch of toasted nuts. It is the refreshing side your fall table needs—quick to assemble, make-ahead friendly, and right at home on tinsuf.
Serve chilled or at room temperature; the flavors deepen as it rests.

    Author: tinsuf
    Cuisine: American
    Category: Salad, Side Dish
    Keywords: fall fruit salad, apple pear salad, maple lemon glaze, deesviral
    Prep Time: 15 mins
    Total Time: 15 mins
    Yield: 6–8 servings

Table of Contents

    Ingredients
        Optional Add-Ins
    Instructions
    Troubleshooting & Tips
    Storage
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Ingredients

    2 apples, cored and chopped
    2 pears, cored and chopped
    1 cup seedless red grapes, halved
    1 cup pomegranate arils
    1/2 cup dried cranberries
    1/2 cup pecans or walnuts, toasted
    1 tablespoon lemon juice
    1 tablespoon maple syrup or honey
    1 teaspoon ground cinnamon (optional)

Optional Add-Ins

    1 cup sliced persimmons
    1/2 cup shredded coconut
    1 cup cubed sharp cheddar cheese

Instructions


    Prepare fruit —
    Core and chop apples and pears. Add to a large bowl and toss with lemon juice. Mix in grapes, pomegranate arils, and dried cranberries.
    Toast nuts —
    Toast pecans or walnuts in a dry skillet over medium heat 2–3 minutes until fragrant; let cool slightly.
    Dress & season —
    Drizzle maple syrup or honey over the fruit; sprinkle cinnamon if using. Add any optional ingredients and toss gently to coat.
    Finish & serve —
    Fold in toasted nuts just before serving. Enjoy chilled or at room temperature. Garnish with fresh mint or a light drizzle of balsamic glaze if desired.

Troubleshooting & Tips

    Prevent sogginess: Pat apple and pear pieces dry; add nuts right before serving.
    Make-ahead: Toss apples and pears with lemon; combine with other fruit except nuts up to 6 hours ahead. Chill covered.
    Flavor swaps: Use orange juice instead of lemon; add a pinch of ground ginger or cardamom.

Storage

    Refrigerate: Cover and chill up to 2 days. Stir and refresh with a splash of lemon juice before serving.

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