Gluten Free Fall Fruit Salad

Sometimes the simplest things are the ones that taste the best.  This is not a complicated dish, and so easy. I feel like I’m having desert, but without all those unwanted calories.  Pineapple and coconut definitely pair very well together. I have been using food companions for about 5 years in my recipe formulations.  I learned of this concept through a book my husband bought for me called, “The Flavor Bible”. I simply love this book!

Please feel free to make your own version of this using seasonal  ingredients. This concept will improve flavor and decrease your food dollars. Everyone loves that! Have you ever bought a hot house tomato in December?  Yuk!  They have no flavor because they aren’t in season.

Please use fresh pineapple when making this dish, it does make a difference.  I admit, I don’t like buying anything in a can these days if I don’t have to  (see link: ). If you have never bought fresh pineapple before, you might consider it, because it is inexpensive for one, and completely loaded with bromelain, sulfur, Vitamin C, and B vitamins that are good for our bodies.  As an added bonus, pineapple tastes wonderful in a wide variety of dishes and desserts.


Gluten Free Fall Fruit Salad Delight

Serves 4
Prep time 10 minutes
Allergy Tree Nuts
Dietary Casein Free, Dairy Free, Gluten Free, GMO Free, Raw Food Diet, Vegan, Vegetarian
Meal type Side Dish, Snack
Misc Child Friendly, Healthy Snacks, Pre-preparable, Serve Cold
By author Melissa Belser
Serving Size 119 g
Based on a 2000 calorie diet
Per Serving % Daily Value
Calories 148 kcal 7.4%
Protein 2.4g
Total Carbohydrate 25.8g 9%
Sugars 19.6g
Total Fat 4.9g 8%
Saturated Fat 1.0g 5%
Fibre 3.3g 13%
Sodium 4mg


  • 2 Tablespoons maple syrup
  • 1 Teaspoon vanilla (pure)
  • 1 Teaspoon almond extract
  • 1 Cup fresh pineapple (peeled, cored and cubed)
  • 1 Cup red grapes (halved)
  • 2 Small clementines (peeled)
  • 1 Medium crisp apple (varieties such as: Fuji, Gala or Honeycrisp)
  • 2 Tablespoons finely shredded coconut (Organic, unsulfured)
  • 1/3 cup slivered almonds


Coconut flakes are typically treated with added sulfites.  Please use organic varieties if this is a problem for you, and always check the label.


Add maple syrup, vanilla, almond extract to a bowl. Whisk lightly to blend.
Wash all fruit prior to cutting. With a sharp knife, cut both ends of pineapple off. Cut tough peel off and discard. Cut into slices, cutting out center core(see picture) until you have 1 cup of cubed pineapple. Place the rest in another container for other uses. Place cubed pineapple in glass bowl of syrup mixture above.
Slice grapes in half and add to bowl. Cut clementines in half and pull the peel off of each half. Separate the slices and add to bowl.
Leaving skin on, cut apple into slices. Cube slices and add to bowl. Discard core and add cubed apple to bowl.
Add coconut and slivered almonds to the bowl. Stir to coat. Serve immediately or chill for later use. Use within 3 days.

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