This Thanksgiving Fruit Salad is an easy, festive side dish for the holidays!
Apples, pears, grapes and persimmons are tossed in a simple maple orange dressing.
And the best part? The dressing prevents the fruit from turning brown, so this can be made ahead of time.
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Why this recipe works
A fruit salad for Thanksgiving might not be the first side dish you think of (hello, mashed potatoes and stuffing!).
But there are a few reasons why you should add one to your holiday table:
- It’s delicious! Full of so many flavors and textures from all the different fruit, once you start eating it, it’s hard to stop.
- You can make it ahead of time. Seriously! The acid in the maple orange dressing prevents the fruit from browning for a full 24 hours (longer, actually, but I’ll say 24 to be safe). The fruit doesn’t get mushy, either.
- Kids and adults love it.
- It’s easy to make and doesn’t need the stove or oven.
- There’s lots of ways to customize it. See the ideas below!
You might not think there’s anything specifically related to Thanksgiving in this recipe. But all these fruits are in season around November, making this fruit salad Thanksgiving-themed but also great throughout autumn.
What you need
Ingredients:
- 2 tablespoons orange juice
- 2 tablespoons pure maple syrup
- 1/2 teaspoon cinnamon (optional – adds a nice flavor but also adds a subtle tint of brown to the fruit)
- 2 apples – choose your favorite
- 2 pears – I like D’anjou (sometimes just called Anjou) as they stay crunchy for a long time
- 2 Fuyu persimmons (the short squat variety; do NOT use Hachiya persimmons)
- 4 cups red grapes
- 3 tablespoons pomegranate seeds, plus more as needed – I buy the seeds in the produce section, but you can also buy a whole, fresh pomegranate and cut it open to get the seeds out.
Equipment:
- a large mixing bowl
- a whisk
- measuring spoons
- measuring cups
- a cutting board
- a chef’s knife
- a paring knife
- a serving bowl
- a serving spoon
How to make a Thanksgiving Fruit Salad
First, make the dressing: Whisk the orange juice and maple syrup together (and the cinnamon, if using) in a large mixing bowl until combined.
Core the apples and chop into bite-sized chunks. Toss in the dressing – this will prevent them from browning as you prepare the rest of the fruit.
Repeat with the pears.
Trim off the stems and leaves of the persimmons, then chop into bite-sized pieces and add to the bowl.
Use a paring knife to cut the red grapes in half (keep very small ones whole) and add to the bowl.
Add the pomegranate seeds to the bowl and toss everything together.
Pour into a serving bowl, sprinkle more pomegranate seeds over the top if you like, and serve.
FAQ
Of course! You can add any fruit you like. Some other good ideas include:
1. orange slices
2. fresh figs cut in half
3. peeled and chopped kiwi
4. peeled and chopped pineapple
5. green grapes instead of red
6. blueberries
You can also add nuts for crunch, such as almonds, pecans, walnuts or pistachios.
You can use honey instead of maple syrup.
You can use lemon or lime juice instead of orange.
Yep! The acid from the orange juice in the dressing will prevent the fruit from browning. You can make the salad up to 24 hours in advance (although really, even 48 hours works fine). Keep in the fridge and give everything a good toss before serving.
I do not recommend freezing it.
If you have any leftovers, they’re fantastic over vanilla ice cream or plain yogurt.
They also make a great topping for pancakes, waffles, French toast and pound cake.
You can also add it to a pitcher of red wine and then store in the fridge until chilled for a quick sangria.
Other recipes you might like:
- Riced Cauliflower Stuffing
- Sausage, Sweet Potato and Apple Stuffing
- Apple Pie Smoothie
- Parsnip, Pear and Pistachio Soup
Thanksgiving Fruit Salad
Ingredients
- 2 tablespoons orange juice
- 2 tablespoons pure maple syrup
- ½ teaspoon cinnamon optional
- 2 apples your choice
- 2 pears D'anjou or Anjou are recommended
- 2 Fuyu persimmons
- 4 cups red grapes
- 3 tablespoons pomegranate seeds plus more if needed (see notes)
Instructions
- In a large mixing bowl, whisk the orange juice and maple syrup together (and the cinnamon, if using) until combined.
- Core the apples and chop into bite-sized chunks. Toss in the dressing -this will prevent them from browning as you prepare the rest of the fruit.
- Repeat with the pears.
- Trim off the stems and leaves of the persimmons, then chop into bite-sized pieces and add to the bowl.
- Use a paring knife to cut the red grapes in half (keep very small ones whole) and add to the bowl.
- Add the 3 tablespoons of pomegranate seeds to the bowl and toss everything together.
- Pour into a serving bowl, sprinkle more pomegranate seeds over the top if you like, and serve.
Notes
1. orange slices
2. fresh figs cut in half
3. peeled and chopped kiwi
4. peeled and chopped pineapple
5. green grapes instead of red
6. blueberries You can also add nuts for crunch, such as almonds, pecans, walnuts or pistachios. You can use honey instead of maple syrup. Make ahead The acid from the orange juice in the dressing will prevent the fruit from browning. You can make the salad up to 24 hours in advance (although really, even 48 hours works fine). Keep in the fridge and give everything a good toss before serving. Freezer storage I do not recommend freezing this salad. Leftovers If you have any leftovers, they’re fantastic over vanilla ice cream or plain yogurt.
They also make a great topping for pancakes, waffles, French toast and pound cake.
You can also add them to a pitcher of red wine and then store in the fridge until chilled for a quick sangria.
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