If you’re searching for a bright, refreshing way to bring some natural sweetness and color to your holiday table, this Thanksgiving Fruit Salad Recipe is an absolute must-try. It pairs crisp apples, juicy oranges, and luscious grapes with the tart burst of dried cranberries and the satisfying crunch of pecans, all tossed in a lightly spiced, citrusy dressing. Every bite feels like a festive celebration of autumn flavors, adding a deliciously fresh contrast to the heavier mains typically found at Thanksgiving. Trust me, once you try this salad, it’ll quickly become one of your holiday favorites.
Ingredients You’ll Need
Gathering just the right combination of fresh fruits, nuts, and a zesty dressing is key to creating a Thanksgiving Fruit Salad Recipe that’s both vibrant and balanced. Each ingredient plays an important role in harmonizing sweet, tart, and nutty notes with pleasing textures that sing with every forkful.
- 2 medium green apples: Choose firm, tart apples like Granny Smith for crispness and a tangy edge that brightens the salad.
- 2 medium red apples: Use sweet varieties such as Fuji or Gala to provide a natural sweetness and lovely color contrast.
- ¾ cup dried cranberries: Their chewy texture and sharp tartness add a festive pop and balance sweetness.
- 1 cup pecans: Toast them lightly if you like, for a rich, buttery crunch that complements the fruit.
- 1 cup grapes: Seedless and firm, grapes bring juicy bursts and a subtle sweetness.
- 3 medium navel oranges: Freshly segmented for juicy, citrus brightness that lifts every bite.
- 1 medium lemon (juiced): Lemon juice adds necessary acidity to keep the apples from browning and brightens the entire dressing.
- ½ cup orange juice: Enhances the citrus flavor and acts as a gentle sweetener.
- ¼ cup white sugar: Just enough to balance the tartness without overpowering natural fruit flavors.
- ¼ tsp apple pie spice: A warm hint of cinnamon, nutmeg, and allspice to bring in cozy fall notes.
- Zest of 1 lemon: Provides aromatic oils that intensify the citrus flavor subtly.
- Zest of 1 orange: Adds an extra layer of fragrant citrus complexity.
How to Make Thanksgiving Fruit Salad Recipe
Step 1: Prepare and Chop the Fruits
Start by washing and drying all your fruits thoroughly. Core and dice the green and red apples into bite-sized pieces—they’ll hold their shape nicely and provide a crisp texture. Peel the oranges and separate them into segments, removing any seeds and membranes for a smooth, juicy experience. Rinse the grapes and slice them in halves for easier eating. These preparations create a vibrant base for your salad.
Step 2: Mix the Dressing
In a small bowl, whisk together the lemon juice, orange juice, white sugar, apple pie spice, and the zests of both lemon and orange. This mixture will transform into the flavorful dressing that ties your salad together with its refreshing sweetness and a hint of warm spice. Make sure the sugar dissolves completely for a silky finish.
Step 3: Combine All Ingredients
Gently toss the diced apples, orange segments, halved grapes, dried cranberries, and pecans in a large salad bowl. Pour the dressing over the top and carefully fold everything together to ensure every bite is coated without bruising the fruit. This careful melding is what makes the Thanksgiving Fruit Salad Recipe so pleasingly balanced and inviting.
How to Serve Thanksgiving Fruit Salad Recipe
Garnishes
Finish your dish with a sprinkle of fresh mint leaves or a dusting of chopped pecans for added texture and a pop of green that makes the dish all the more appealing. These small touches elevate the visual appeal and add subtle aromas that prepare your guests for the tasty experience ahead.
Side Dishes
This fruit salad pairs beautifully with rich Thanksgiving classics like roasted turkey, savory stuffing, and creamy mashed potatoes. Its bright flavors provide a refreshing counterpoint that cleanses the palate between richer bites, making it a must-have on your holiday spread.
Creative Ways to Present
For a stunning presentation, try serving the salad in hollowed-out orange halves or in clear glass bowls to showcase the vibrant colors. You could also layer it in parfait glasses with a dollop of whipped cream or Greek yogurt for a festive dessert twist that doubles as a healthy treat.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Thanksgiving Fruit Salad Recipe refrigerated in an airtight container for up to 2 days. The citrus juice in the dressing helps preserve the fruit’s freshness and color, but it’s best enjoyed sooner to maintain peak texture and flavor.
Freezing
This salad is not ideal for freezing as the fresh fruit will become mushy and the texture will suffer once thawed. For best results, prepare fresh or use leftovers within a couple of days.
Reheating
Since this is a cold fruit salad, reheating is unnecessary and not recommended. Serve chilled to enjoy the crispness and fresh citrus notes at their best.
FAQs
Can I substitute other nuts for pecans?
Absolutely! Walnuts, almonds, or even toasted hazelnuts would make excellent alternatives that maintain the crunch and flavor contrast essential in the salad.
Is it okay to use canned mandarin oranges instead of fresh navel oranges?
While canned mandarin oranges can work in a pinch, fresh navel oranges bring more brightness and less syrupy sweetness, making them a better choice for this recipe.
Can I make the salad vegan?
This Thanksgiving Fruit Salad Recipe is naturally vegan, as it contains only fruits, nuts, and plant-based ingredients. It’s a great choice for vegan holiday dining.
How can I prevent the apples from browning?
The lemon juice in the dressing helps significantly to keep the apples from turning brown. Tossing the apple pieces in the dressing right after cutting them ensures they stay fresh-looking.
Can I add other spices to the dressing?
You can experiment with spices like ground ginger or cloves; however, apple pie spice already offers a warmly spiced profile that’s perfectly balanced for this salad.
Final Thoughts
There’s something so heartwarming about sharing a bowl of this Thanksgiving Fruit Salad Recipe with family or friends during the holiday season. It’s refreshing, colorful, and packed with flavors that celebrate autumn’s bounty in the most delightful way. I hope you give it a try and discover just how easy it is to brighten your Thanksgiving table with a dish that everyone will talk about long after the meal is over.
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Thanksgiving Fruit Salad Recipe
- Total Time: 15 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Thanksgiving Fruit Salad is a vibrant and refreshing dish perfect for the holiday table. Combining crisp apples, juicy oranges, sweet grapes, tangy dried cranberries, and crunchy pecans, it offers a delightful mix of textures and flavors. The salad is dressed with a zesty citrus dressing infused with lemon juice, orange juice, a touch of sugar, and warming apple pie spice, making it a festive and healthy addition to any Thanksgiving feast.
Ingredients
Fruits
- 2 medium green apples, chopped
- 2 medium red apples, chopped
- 1 cup grapes, halved
- 3 medium navel oranges, peeled and sectioned
- Zest of 1 lemon
- Zest of 1 orange
Other Ingredients
- ¾ cup dried cranberries
- 1 cup pecans
- 1 medium lemon, juiced
- ½ cup orange juice
- ¼ cup white sugar
- ¼ tsp apple pie spice
Instructions
- Prepare the fruits: Wash and chop the green and red apples into bite-sized pieces. Peel and section the navel oranges carefully to avoid any pith. Halve the grapes for easier eating.
- Make the dressing: In a small bowl, combine the lemon juice, orange juice, white sugar, and apple pie spice. Stir well until the sugar dissolves completely, creating a sweet and tangy dressing with warm spice notes.
- Mix the salad: In a large salad bowl, combine the chopped apples, grapes, orange sections, dried cranberries, and pecans. Add the lemon and orange zest to the mixture to enhance the citrus aroma and flavor.
- Toss with dressing: Pour the prepared citrus dressing over the fruit and nut mixture. Gently toss everything together to ensure all pieces are evenly coated and the flavors meld nicely.
- Chill and serve: Cover the salad and refrigerate for at least 30 minutes before serving. This chilling step allows the flavors to intensify and the fruit to absorb the dressing for a refreshing taste perfect for Thanksgiving.
Notes
- You can substitute pecans with walnuts or almonds if preferred.
- For a tangier twist, add a splash of apple cider vinegar to the dressing.
- To make the salad vegan, ensure the sugar used is vegan-friendly.
- This salad is best served chilled and can be prepared a few hours ahead.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
