Fall Fruit Salad: Easy, Refreshing Recipe for Thanksgiving and Christmas
Enjoy a refreshing Fall Fruit Salad perfect for Thanksgiving and Christmas gatherings.
Equipment
- Baking Sheet
- small saucepan
- whisk
- Fine-mesh strainer
- apple slicer and knife
- large bowl
Ingredients
Fruit Salad Ingredients
- 2 medium green apples
- 2 medium red apples
- ¾ cup dried cranberries
- 1 cup pecans toasted
- 1 cup grapes
- 3 medium navel oranges
- 1 medium lemon juiced
Dressing Ingredients
- ½ cup orange juice
- ¼ cup white sugar
- ¼ teaspoon apple pie spice
- 1 none lemon zest
- 1 none orange zest
Instructions
Preparation Steps
- Preheat oven to 350°F. Place pecans on a baking sheet and place in the oven while it’s heating up. Remove pecans from the oven when you can smell them, about the same time the oven is fully heated. Remove from the oven and cool.
- In a small saucepan, mix orange juice, sugar, apple pie spice, zest of 1 lemon and zest of 1 orange.
- Place over medium heat. Whisk to combine. Bring to a low boil and simmer for 3-4 minutes.
- Strain in a fine mesh strainer and cool completely.
- Core and slice apples to bite sized pieces. Toss apples with juice from half a lemon to prevent browning.
- Cut the peel off the orange and cut into bite sized pieces.
- In a large bowl, mix apples, dried cranberries, toasted pecans, grapes and oranges.
- Drizzle dressing over the fruit and toss to combine. Serve.
Notes
Serve immediately or refrigerate until you serve. Refrigerate the fruit salad for 1-2 days.
Nutrition
Serving: 1cupCalories: 223kcalCarbohydrates: 38gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 2mgPotassium: 279mgFiber: 5gSugar: 31gVitamin A: 198IUVitamin C: 40mgCalcium: 37mgIron: 1mg
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