Dessert

Holiday Fruit Salad Recipe

Byreem everly October 23, 2025October 23, 2025

Introduction

This Holiday Fruit Salad is a festive and refreshing mix of crisp apples, juicy oranges, sweet cranberries, and crunchy toasted pecans. It’s dressed with a flavorful, spiced citrus glaze that brings all the vibrant flavors together perfectly.

A clear glass bowl full of fresh fruit salad sits on a white marbled surface. The salad has three main layers: the bottom layer has bright green apple slices cut into wedges with smooth skins, the middle layer is made of shiny orange mandarin slices, and the top layer includes scattered whole pecans with a rich brown color and a crunchy texture, along with deep red dried cranberries, all mixed evenly. The fruits and nuts create a colorful and fresh look with a mix of smooth, juicy, and crunchy textures. A silver fork and a red cloth napkin are placed near the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium green apples
2 medium red apples
¾ cup dried cranberries
1 cup pecans
1 cup grapes
3 medium navel oranges
1 medium lemon, juiced
½ cup orange juice (for dressing)
¼ cup white sugar (for dressing)
¼ teaspoon apple pie spice (for dressing)
Zest of 1 lemon (for dressing)
Zest of 1 orange (for dressing)

Instructions

Step 1: Preheat the oven to 350°F. Spread the pecans on a baking sheet and toast them in the oven until fragrant, about the time it takes to reach the full temperature. Remove from oven and let cool.
Step 2: Prepare the dressing by combining orange juice, sugar, apple pie spice, lemon zest, and orange zest in a small saucepan. Place over medium heat and whisk to combine. Bring to a low boil, then simmer for 3–4 minutes. Strain the mixture through a fine mesh strainer and let it cool completely.
Step 3: Core and slice the green and red apples into bite-sized pieces. Toss them with the juice of half a lemon to prevent browning.
Step 4: Peel the oranges, removing all the white pith, and slice the segments into bite-sized pieces.
Step 5: In a large bowl, combine the apples, dried cranberries, toasted pecans, grapes, and orange pieces.
Step 6: Drizzle the cooled dressing over the fruit mixture and toss gently to ensure even coating. Serve immediately for best freshness.

Tips & Variations

Use a mix of seedless red and green grapes for added sweetness and texture.
Swap pecans with walnuts or almonds if preferred or to accommodate allergies.
Add a handful of pomegranate seeds for extra color and tartness.
For a sugar-free version, replace white sugar with honey or maple syrup in the dressing.
Make the dressing ahead and store it in the refrigerator to let the flavors develop fully before tossing with the fruit.

Storage

Store any leftover fruit salad in an airtight container in the refrigerator for up to 2 days. The apples may brown slightly but tossing with fresh lemon juice before serving can help refresh the look. It’s best served chilled and enjoyed within the first day for optimal texture and flavor. Avoid adding the dressing until ready to serve if storing for a longer time.