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This delicious salad is made with seasonal fall fruits. Aromatic roasted walnuts add a crunchy note. The fall fruit salad is quick to prepare and ideal for breakfast, dessert or as a snack. You can find a detailed recipe with the exact quantities and step-by-step instructions below.
Modify the fall fruit salad recipe
You can modify the recipe for the fall fruit salad to suit your mood. Experiment with fruits, spices, herbs and nuts of your choice.
Select the fruits
Use any fruits that is in season in the fall for this salad. In my recipe, it’s plums, mirabelle plums, damsons, pears, figs and grapes. However, you can leave out certain fruits or add some more, similar to the tropical fruit salad recipe.
Refine with spices
You can refine the fall fruit salad with spices of your choice. Vanilla goes very well with it, as it does with the fruit salad with yogurt. You can also flavor it with a fruit liqueur.
Omit or replace nuts
I served my fall fruit salad with walnuts. They add a crunchy flavor to the juicy fruits.
Instead of walnuts, you can use chopped almonds, hazelnuts or pistachios. Roast them beforehand so that they develop their full flavor.
Alternatively, you can leave nuts out completely. Add raisins or poppy seeds to the salad instead.
Sweeten to taste
I sweetened the fall fruit salad, just like the winter fruit salad, with agave syrup. Maple syrup is also suitable. If your salad doesn’t have to be vegan, you can use honey.
Serve with yogurt
The salad also tastes delicious on yogurt. This can also be a plant-based yogurt, for example soy-based.
Cut the fruits
For the fall fruit salad, I cut the fruits into large pieces. For me, these are large wedges and half wedges. I halved the mirabelle plums and left the grapes whole. You can cut all the fruits into small cubes instead if you find the salad prettier and tastier that way.
For breakfast or dessert
The fall fruit salad is perfect for breakfast on rainy days, just like the melon and cherry fruit salad in summer. It’s a healthy start to the day. You can also serve it for dessert after a meal.
It is also ideal for snacks in between meals. You can take the salad with you on the go.
This salad is
- fruity,
- juicy,
- fresh,
- with crunchy walnuts,
- delicious,
- aromatic,
- healthy,
- vegan,
- easy and quick to make,
- ideal for breakfast, dessert or as a snack.
How to make fall fruit salad: tips and tricks
- Use any fruits that is in season in the fall for this recipe.
- You can leave out walnuts. Almonds, raisins or poppy seeds can be used instead.
- Sweeten the salad to your taste.
- For more flavor, you can add vanilla or a fruit liqueur to the salad.
- Freshly squeezed lime juice can be used instead of lemon juice.
Did you make the fall fruit salad using this recipe? I look forward to your results, your star rating and your comment below on how it turned out and how you liked it.
Also try these recipes for fall:
- German plum cake with nuts – sheet bake
- Apple caramel dessert cups – with walnuts
- Chocolate pear cake – moist chocolate cake with pears

Fall fruit salad
Ingredients
- 200 g damsons
- 200 g mirabelle plums
- 200 g dark grapes
- 2 figs
- 2 plums
- 1 pear
- 50 g walnut kernels
- juice of 1/2 lemon
- 2 2 tbsp agave syrup
Instructions
- Roast walnuts in a pan or in the oven, leave to cool and chop coarsely.
- Mix lemon juice with agave syrup.
- Pit damsons and cut them into quarters.
- Halve mirabelle plums and remove the pits.
- Cut figs into wedges.
- Cut plums into wedges and remove the pits.
- Cut pear into thin half-slices.
- Place the cut fruits and grapes in a large mixing bowl.
- Pour over the lemon-agave syrup mixture and stir gently.
- Serve the fall fruit salad sprinkled with the chopped walnuts.
Notes
- Use any fruits that is in season in the fall.
- You can leave out walnuts. Almonds, raisins or poppy seeds can be used instead.
- Sweeten the salad to your taste.
- For more flavor, you can add vanilla or a fruit liqueur to the salad.
- Freshly squeezed lime juice can be used instead of lemon juice.
- Take note of the detailed tips and tricks for making the fall fruit salad at the top of the article.
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