Fresh Thanksgiving Fruit Salad

Thanksgiving fruit salad is a creamy, chilled side of diced Granny Smith and Gala apples, green and red grapes, finely chopped celery and walnuts in a dressing of whipped heavy cream and mayonnaise. The apples stay crisp, the grapes add sweetness, and a short chill brings the salad together. For more holiday fruit sides, try this creamy caramel fruit salad and this harvest apple pear cranberry salad.

Why You’ll Love This Thanksgiving Fruit Salad

• A fresh contrast on the holiday table: crisp apples, juicy grapes and a cool creamy dressing sit well next to rich mains.
• Simple prep: the fruit is chopped, the dressing is whipped and folded, and the bowl goes into the refrigerator to chill.
• Make-ahead friendly: a 30-minute chill is built in, so you can finish the salad before guests arrive.
• Familiar pantry ingredients: apples, grapes, celery, walnuts, heavy whipping cream, mayonnaise, lemon juice and optional powdered sugar and vanilla.

What Is Thanksgiving Fruit Salad?

Thanksgiving fruit salad is a creamy apple-and-grape salad served cold as a holiday side. Diced Granny Smith and Gala apples are tossed with lemon juice, then mixed with celery, green and red grapes and chopped walnuts. A dressing of softly whipped heavy cream folded with mayonnaise, and optional powdered sugar and vanilla, coats the fruit without turning it soupy. The salad is chilled for at least 30 minutes, then finished with a few reserved walnuts. For another Thanksgiving salad, see this cranberry jello salad. Because the dressing is made with cream and mayonnaise, the bowl should be kept cold; see this FDA guide to storing food safely.

Ingredients for Thanksgiving Fruit Salad

• 1 cup Granny Smith apples, diced
• 1 cup Gala apples, diced
• 3/4 cup celery, finely chopped
• 1/2 cup green grapes
• 1/2 cup red grapes
• 1/2 cup chopped walnuts
• 1/2 cup heavy whipping cream, cold
• 1/4 cup mayonnaise
• 1 tablespoon powdered sugar (optional)
• 1 teaspoon lemon juice
• 1/2 teaspoon vanilla extract (optional)

Ingredient Notes

The list follows the original recipe. Granny Smith and Gala are apple varieties, not brand names. Powdered sugar and vanilla extract are optional. All other ingredients are generic.

• Granny Smith and Gala apples: 1 cup of each, diced, with the skins left on for color and crunch. Granny Smith apples are tart and firm; Gala apples are sweeter and a little softer.
• Celery: 3/4 cup, finely chopped into small, even pieces so you get crunch in every bite.
• Green and red grapes: 1/2 cup of each, rinsed and patted dry. You can leave them whole or cut them in half, whichever you prefer.
• Walnuts: 1/2 cup, roughly chopped. Most go into the bowl; a small handful is held back to sprinkle on top just before serving.
• Heavy whipping cream: 1/2 cup, used cold and whipped to soft peaks. A chilled bowl helps the cream whip quickly.
• Mayonnaise: 1/4 cup, stirred into a smooth dressing with the optional powdered sugar and vanilla, then folded into the cream.
• Lemon juice: 1 teaspoon, tossed with the diced apples to help keep them from browning.
• Powdered sugar and vanilla extract: 1 tablespoon of powdered sugar and 1/2 teaspoon of vanilla extract are optional. They add a little sweetness and aroma to the dressing.

How to Make Thanksgiving Fruit Salad

1. Dice the apples: wash the Granny Smith and Gala apples, remove the cores, and cut them into bite-sized cubes, leaving the skins on. Place the diced apples in a large mixing bowl, drizzle with the lemon juice, and toss gently.
2. Add the celery: wash the celery and chop it into small, even pieces. Add the 3/4 cup of chopped celery to the apples.
3. Add the grapes: rinse the green and red grapes, pat them dry, and cut them in half if you like. Add them to the bowl.
4. Add most of the walnuts: roughly chop the walnuts and add most of them to the fruit, reserving a few for garnish.
5. Whip the cream: pour the cold heavy whipping cream into a separate chilled mixing bowl. Beat with an electric mixer on medium-high speed until soft peaks form, about 2 to 3 minutes.
6. Make the dressing base: in a small bowl, stir the mayonnaise with the powdered sugar and vanilla extract, if you are using them, until smooth.
7. Fold the dressing: gently fold the mayonnaise mixture into the whipped cream until the dressing is combined and creamy.
8. Coat the fruit: spoon the dressing over the apples, grapes, celery and walnuts. Toss gently with a large spoon or spatula until everything is evenly coated.
9. Chill: cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes so the flavors can blend.
10. Serve: give the salad a gentle stir, transfer it to a large serving bowl, sprinkle the reserved walnuts on top, and serve the Thanksgiving fruit salad chilled.

Hands-on time is about 15 minutes, and the salad chills for at least 30 minutes, for a total of 45 minutes. The recipe serves 6 to 8.

Tips for the Best Thanksgiving Fruit Salad

• Start with cold cream and a cold bowl: heavy whipping cream whips faster and holds soft peaks more reliably when the cream and the bowl are chilled.
• Stop at soft peaks: the cream should hold a gentle peak that slightly droops. If you beat it to stiff peaks, the dressing can taste heavy and is harder to fold in.
• Pat the grapes dry: extra water on the fruit thins the dressing. A quick blot with a paper towel keeps the coating creamy.
• Toss gently: a light hand keeps the apple cubes and grapes from breaking and turning the dressing cloudy with juice.
• Keep the salad cold: cream and mayonnaise should not sit out for long. Chill the finished bowl, and return leftovers to the refrigerator promptly, following the storage guidance linked above.

What to Serve With Thanksgiving Fruit Salad

Thanksgiving fruit salad is meant to be served cold, so it works as a fresh side next to warm holiday dishes. Add this fresh apple cranberry pecan salad if you want a second apple salad on the table, or this cranberry apple twice baked sweet potatoes for a hot apple side. Keep the fruit salad in the refrigerator until you are ready to serve it, then bring out the chilled bowl and add the reserved walnuts.

Variations

• Skip the optional sweetener: leave out the powdered sugar and vanilla if you want the dressing to stay more tangy, with the grapes and Gala apples adding the sweetness.
• Halved or whole grapes: cutting the grapes in half makes the salad easier to scoop, but whole grapes also look nice in a glass bowl.
• Pecan swap: chopped pecans can stand in for the walnuts if that is what you have on hand. Keep the total to 1/2 cup, and still hold a few back for the top.
• Make it a little ahead: you can dice the apples, toss them with lemon juice, and chop the celery and walnuts shortly before guests arrive, then whip the dressing and combine everything so the salad still gets its 30-minute chill.

Storage

Keep leftover Thanksgiving fruit salad covered in the refrigerator and serve it cold. See the FDA storage guide linked above and this USDA guide to leftovers and food safety for general advice on chilling foods made with cream and mayonnaise. Do not leave the salad out at room temperature for long, especially on a buffet. Stir gently before serving again, as a little dressing may settle. This salad does not freeze well; the cream dressing can separate and the apples can soften after thawing.

FAQ

What is thanksgiving fruit salad?

Thanksgiving fruit salad is a chilled side of diced Granny Smith and Gala apples, green and red grapes, celery and walnuts in a creamy dressing made from whipped heavy cream and mayonnaise, with optional powdered sugar and vanilla.

Can I make thanksgiving fruit salad ahead of time?

Yes. The recipe already includes at least 30 minutes of chilling. You can make it a few hours ahead, keep it covered in the refrigerator, stir it gently, and add the reserved walnuts just before serving.

How do I keep the apples from browning in thanksgiving fruit salad?

Toss the diced apples with the teaspoon of lemon juice as soon as they are cut, then fold in the dressing and chill the bowl. The lemon juice and the dressing both help the apples keep their color.

Do I have to peel the apples for thanksgiving fruit salad?

No. The recipe leaves the skins on for extra color and crunch. Wash the apples well, core them, and dice them into bite-sized cubes. The red Gala skins and the green Granny Smith skins are part of how the salad looks in the bowl.

How should I store leftover thanksgiving fruit salad?

Cover the bowl and keep it in the refrigerator. Serve leftovers cold, and do not leave the salad out for long, following the FDA and USDA storage guidance linked above. Stir before serving again.