Fruit salad just got a serious autumn glow-up! This fall fruit salad combines all the best fall fruits (think apples, plums, and persimmons) with pomegranate for some crunch and a dash of cinnamon for warmth. It's the perfect mid-day snack to get in your daily dose of fruit as the days get chillier.

Fall fruit salad with pomegranate seeds in a small glass jar.

A cozy take on a summer classic

When you think of fruit salad, you probably picture a big juicy bowl of strawberries and peaches with a hint of mint at a summer BBQ (I know I do!).

But fruit salad doesn't need to hibernate all winter. In fact, I think it's even more satisfying in the fall amongst all the butternut squash soup and cabbage dishes.

Fall has its own amazing lineup of fruits. Think crisp apples and pears, grapes, juicy plums and tangerines, sweet persimmons, tangy kiwis, and of course, crunchy pomegranate.

Ingredient notes

Ingredients for a fall fruit salad with descriptive labels.

Apple: Go for crisp varieties like Pink Lady or Honeycrisp. Avoid mealy apples (those are great for applesauce).
Kiwi: Both regular green and Sugold kiwis work well for this recipe. Green kiwis give a little more tang, while Sungolds are sweeter and milder.
Persimmons and plums: Look for fruits that are ripe but still firm and easy to cut. Otherwise, they'll quickly make the salad soggy.
Grapes: Seedless grapes are the way to go here. They're much easier to cut and mix in without worrying about biting into seeds. Ted or green bot work, simply choose whatever color makes you happiest.
Pomegranate: If you can, seed the pomegranate yourself. Pre-seed ones from the store are convenient, but the fresh ones just taste so much juicier and brighter.
Tangerines: Can't find tangerines? Oranges, mandarines, or clementines will do the trick just fine. Make sure to get an extra one for juicing!

Elo's tips

The more fruits, the better! In fall and winter, it's easy to get in a rut and eat the same things over and over again. Having a fruit salad with many different fruits is a great way to add more variety to our diet.
Chop everything very finely (smaller than bite-sized). It's more enjoyable to eat and brings out the flavors so much better. Plus, you get a little bit of every fruit with each bite.
Wear an apron to cut the pomegranate, it can get messy pretty quickly! I like to follow this seeding method. It consists of cutting off the tops and finding the white membranes to break the pomegranate apart and remove the seeds easily.
Juice a tangerine as a dressing. No need for any extra sweeteners.
Top with chopped nuts (e.g., pecan nuts, hazelnuts, almonds) or some homemade granola for some crunch.

Step-by-step instructions

Apple and persimmon dice on a small wooden cutting board.

Step 1: Dice the apple and persimmons. Cut them into quarters and remove the core of the apples. Then, cut them into strips and in small dice.

Plum and golden kiwi dice on a wooden cutting board.

Step 2: Dice the plums and kiwis. Start by peeling the kiwis (I use the vegetable peeler) and pitting the plums. Then cut everything into small pieces.

Tangerine and grape pieces on a wooden cutting board.

Step 3: Cut the remaining fruits. Peel the tangerines and remove the thicker white strings. Separate the wedges. Cut the tangerine wedges and washed grapes into smaller pieces. Seed the pomegranate.

Diced tangerines, plums, grapes, kiwi, apple, and persimmons in a large yellow speckled bowl.

Step 4: Combine. Add all the chopped fruits to a large mixing bowl. Juice a tangerine on top and sprinkle with cinnamon (if using). Combine with two tablespoons.

Storage tips

You can store the fruit salad in a large airtight container in the refrigerator for up to 3 days. After that, the fruits will get soggy.

I like vacuum-seal containers (for which you need a vacuum pump) that help keep the salad fresh by reducing oxidation.

For easy grab-and-go snacks or desserts, divide the fruit salad into individual jars to keep in your fridge.

Large mixing bowl with yellow speckles filled with fruit salad.

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The recipe

Fruit salad with tangerines and pomegranate in a small glass jar.

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Fall Fruit Salad Recipe With Pomegranate

This vibrant fall fruit salad combines crisp apples, juicy plums, and sweet persimmons with pomegranate seeds and a hint of cinnamon for a cozy, seasonal twist on traditional fruit salad.

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Prep Time: 30

Total Time: 30

Servings:

Author: Eloïse

Ingredients

Instructions

Apple and persimmons: Quarter and core the apple. Cut the apple and persimmon into strips and dice into small pieces. You don't have to peel the persimmons.
Plums and kiwis: Peel the kiwis and pit the plums, then dice them into small pieces.
Tangerines and grapes: Peel the tangerines, remove any thick white strings, and separate them into wedges. Cut the wedges and grapes into small pieces.
Pomegranate: Cut off the top of the pomegranate to reveal the white membranes inside. Score along each membrane line from top to bottom, then gently pull the sections apart. Tap out the seeds over a bowl or use your fingers to pull them out.
Combine: Add all the fruits to a large bowl. Cut the extra tangerine in half and squeeze it over the mix. Sprinkle with cinnamon (optional), and toss gently to combine.

Notes

Storage: You can store the fruit salad in a large airtight container in the refrigerator for up to 3 days. After that, the fruits will get soggy.
For easy grab-and-go snacks, divide the fruit salad into individual jars to keep in your fridge.
Top with chopped nuts (e.g., pecan nuts, hazelnuts, almonds) or some homemade granola for some crunch.

Nutrition

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