Autumn Fruit Salad Recipes

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AUTUMN FRUIT SALAD

Just because summer is over doesn't mean you have to give up fruit salads. This salad highlights fruits available in fall and it still tastes wonderful.-Anita Foster, Fairmount, Georgia

Provided by Taste of Home

Categories     Breakfast     Brunch     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 8



Autumn Fruit Salad image

Steps:

  • Toss banana and apple pieces with orange juice to prevent discoloration. Drain any excess juice. Toss with all remaining ingredients. Chill.

Nutrition Facts :

2 bananas, sliced
1 medium apple, cut into chunks
2 tablespoons orange juice
1 can (11 ounces) mandarin oranges, drained
1/2 cup raisins
1/4 cup chopped walnuts
4 tablespoons frozen whipped topping
2 tablespoons mayonnaise

AUTUMN FRUIT SALAD

I got this recipe off the Pampered Chef site. I think it's a great way to enjoy fruit in the cooler months. I skip the nuts if I'm going to serve it to my toddler, but she goes crazy for this salad.

Provided by plannermom

Categories     Fruit

Time 15m

Yield 12 serving(s)

Number Of Ingredients 7



Autumn Fruit Salad image

Steps:

  • Core and wedge apples.
  • Combine apples, grapes, and mandarin oranges in medium bowl.
  • Add marshmallows, yogurt and lime zest; mix gently.
  • Sprinkle nuts over top.
  • Cover; refrigerate until ready to serve.

Nutrition Facts : Calories 70.1, Fat 1, SaturatedFat 0.2, Cholesterol 0.4, Sodium 20.7, Carbohydrate 15.7, Fiber 1.3, Sugar 12, Protein 1.1

2 medium granny smith apples
1 cup halved red seedless grapes
1 (11 ounce) can mandarin orange segments, drained
1 1/2 cups miniature marshmallows
1 (8 ounce) container low-fat vanilla yogurt
2 tablespoons chopped nuts
1 lime, zest of

AUTUMN FRUIT SALAD WITH CINNAMON GREEK YOGURT DRESSING

Crisp apples, sweet pears, and juicy grapes combined with sweet-spiced, creamy dressing - and then sprinkled with a few chopped pecans for crunch. Oh, happy harvest!

Provided by Kare for Kitchen Treaty

Time 15m

Number Of Ingredients 11



Autumn Fruit Salad with Cinnamon Greek Yogurt Dressing image

Steps:

  • Place pears, apples, and grapes in a large bowl. Toss gently to combine. Set aside.
  • To a small bowl, add the yogurt, lemon zest, lemon juice, maple syrup, vanilla, cinnamon, and nutmeg. Use a wire whisk to blend well.
  • Drizzle dressing over the fruit. Toss gently until fruit is coated. Scoop into bowls and sprinkle with pecans. Serve immediately.

Nutrition Facts : ServingSize 1 /4 of recipe, Calories 161 kcal, Sugar 30 g, Sodium 15 mg, Fat 1 g, SaturatedFat 1 g, Carbohydrate 40 g, Fiber 6 g, Protein 3 g, Cholesterol 1 mg

2 medium Bartlett pears (or other ripe but firm pears, diced)
2 medium apples (a fresh, crisp variety like honeycrisp, cripps, or pink lady is best, diced)
1 cup red grapes (halved)
1/3 cup Greek yogurt (can substitute your favorite plain or vanilla non-dairy yogurt - see notes)
2 teaspoons freshly grated lemon zest (from 1 medium lemon)
1 tablespoon fresh lemon juice (from the zested lemon)
2 tablespoons pure maple syrup (can substitute honey)
1/2 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoons ground nutmeg
1/3 cup pecans* (chopped)

FALL HARVEST FRUIT SALAD

This salad is a delicious way to enjoy the best of the fall fruit harvest.

Provided by Amanda W

Categories     Salad     Fruit Salad Recipes

Time 15m

Yield 12

Number Of Ingredients 9



Fall Harvest Fruit Salad image

Steps:

  • Coat pears and apples in lemon juice.
  • Mix dried cranberries, walnuts, granola, brown sugar, cinnamon, and nutmeg together in a large bowl. Toss pears and apples into the mixture.

Nutrition Facts : Calories 182.8 calories, Carbohydrate 36 g, Fat 4.7 g, Fiber 4.2 g, Protein 1.9 g, SaturatedFat 0.6 g, Sodium 5 mg, Sugar 28.2 g

4 medium ripe pears - peeled, cored, and cubed
4 medium apples - peeled, cored, and cubed
1 tablespoon lemon juice
1 cup sweetened dried cranberries (such as Craisins®)
½ cup chopped walnuts
½ cup granola
½ cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg

FALL FRUIT MEDLEY

A sweet poppy seed dressing beautifully coats fresh cut fruit in a 20-minute recipe.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 12

Number Of Ingredients 8



Fall Fruit Medley image

Steps:

  • In tightly covered container, shake dressing ingredients until well mixed. Shake again before pouring over fruits.
  • In large bowl, toss dressing with orange, pineapple and grapes. Cover; refrigerate up to 24 hours. Just before serving, stir in apples.

Nutrition Facts : Calories 120, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 0 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 15 g, TransFat 0 g

1/4 cup vegetable oil
3 tablespoons honey
2 tablespoons lemon juice
1 1/2 teaspoons poppy seed
1 orange, peeled, sliced
1 medium pineapple, peeled, cored and cut into 1-inch pieces
1 small bunch seedless grapes, each cut in half (2 cups)
2 apples, cubed

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