Healthy Thanksgiving Fruit Salad

Thanksgiving Fruit Salad Ingredients

You’ll find the full amounts in the recipe card below.

The Fruits

• Apples: Sweet apples (like Fuji, Honeycrisp, or Gala) or tart ones (like Granny Smith) add crisp crunch.
• Pears: Any pears work, like Bartlett or Anjou.
• Grapes: Green or red grapes, preferably seedless.
• Kiwis: Make sure they’re ripe, so they aren’t too tart.
• Mandarin oranges: Canned mandarin oranges save time, or use fresh mandarins, clementines, or tangerines separated into segments.
• Pomegranate: Buy prepared pomegranate arils to save time.
• Figs: Optional, but this sticky fruit is perfect for a fall and winter fruit salad.
• Dried cranberries: Or raisins, for little bursts of concentrated sweetness.

The Fruit Salad Dressing and Toppings

• Orange juice: Optional, but it makes a light, tangy dressing. Fresh or store-bought both work, and lime juice works too when paired with a little maple syrup.
• Pumpkin pie spice: The warm spices in homemade pumpkin pie spice pair perfectly with the fruit. Apple pie spice or a pinch of cinnamon and nutmeg works too.
• Nuts and seeds: Pecans, walnuts, or almonds (raw or lightly toasted) and pumpkin seeds add a satisfying crunch.

What Else Can I Add to This Fall Fruit Salad?

• Sweetener: For a sweeter salad, stir a little maple syrup or agave into the dressing.
• Citrus zest: Add a little orange, lemon, or lime zest for more citrus flavor.
• Creamy fruit salad: Stir in some plain or vanilla dairy-free yogurt.
• Fresh herbs: Add fresh mint for an herby lift (here’s how to store fresh herbs).
• Ginger: A little grated fresh ginger adds warmth to the dressing, with or without the pumpkin spice.
• Poppy seeds: Add ½ to 1 Tablespoon for extra crunch.
• Persimmons: Their sweet, rich flavor is perfect in a fall and winter fruit salad. Have extra? Toss them into my persimmon arugula salad.
• Banana: Add it right before serving, since it browns quickly. Cut it into slices at least ½ inch (1 cm) thick so they hold their shape.
• Other fruits: Pitted cherries, melon, berries, or plums.

How to Make Thanksgiving Fruit Salad

PRO TIP: You can serve it right away, but it tastes even better after 30 minutes in the fridge, so the flavors can marinate. Add the nuts and seeds just before serving so they stay crunchy.

Enjoy it on its own or with dairy-free yogurt, coconut whipped cream, or banana ice cream.

Toni’s Recipe Tips

• Use ripe fruit: Ripe but not overripe fruit has the best flavor and holds its shape.
• Speed up prep: Buy prepared pomegranate arils, or use a mandoline or food chopper for the apples and pears.
• Plump the cranberries: For softer cranberries or raisins, soak them in warm apple, pineapple, or orange juice for 20 to 30 minutes first.
• Let the flavors meld: Chill it for at least 30 minutes, or 1 to 2 hours for even more flavor.
• Taste and adjust: Add more orange juice, spice, or sweetener before serving, to taste.
• Keep it from browning: Toss or brush the cut apples and pears with lemon juice or orange juice.
• Make it festive: Use small cookie cutters on the apples, pears, or kiwis, like stars and trees for a Christmas fruit salad.

Make Ahead and Storage

• Make ahead: Prep the fruit and dressing and store them separately in airtight containers. Toss everything together, plus the toppings, when you’re ready to serve.
• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days, though it’s best in the first 2.
• Freezer: I don’t recommend freezing it, unless you plan to use it frozen in smoothies.

Thanksgiving Fruit Salad FAQs