Seasonal Pear Fruit Bowl

I threw this together one October morning when the farmers market pears were too perfect to ignore. The bowl turned into something I craved every weekend after that. It feels light but satisfying, like breakfast that doesn't weigh you down. I've made it for friends who swore they didn't like fruit salad, and they always ask for the recipe.

I first served this to my sister on a Sunday morning when she showed up unannounced. She sat at the counter with her coffee and finished the entire bowl before I could offer her anything else. Now she texts me every fall asking if pear season has started yet. It became our unspoken ritual, this bowl and her visits.

Ingredients

• Ripe pears: The softer they are, the sweeter the bowl becomes, but they should still hold their shape when sliced.
• Apple: I like using a crisp variety for contrast, something that snaps when you bite it.
• Pomegranate seeds: They add little bursts of tartness and make the whole thing look like a celebration.
• Grapes: Halving them helps the dressing reach every surface and makes them easier to eat.
• Walnuts: Toasting them for a few minutes changes everything, but raw works fine if you're in a rush.
• Pumpkin seeds: I keep a jar of these in the pantry because they add crunch to almost anything.
• Shredded coconut: Unsweetened is key here so it doesn't compete with the honey.
• Greek yogurt: It makes the dressing creamy without feeling heavy or overly tangy.
• Honey or maple syrup: Either one works, just taste as you go because some pears are sweeter than others.
• Lemon juice: A tiny squeeze brightens the whole bowl and keeps the apples from browning too fast.
• Cinnamon: Just a pinch warms everything up without tasting like dessert.

Instructions

Prep the fruit:

Core and slice the pears, dice the apple into small pieces, halve the grapes, and scoop out the pomegranate seeds if you haven't already. I like to arrange everything on the cutting board first so I can see the colors.

Combine the fruit:

Toss all the prepared fruit together in a medium bowl, gently so nothing bruises. The pomegranate seeds will settle to the bottom, but that's fine.

Make the dressing:

Whisk the yogurt, honey, lemon juice, and cinnamon in a small bowl until it's smooth and pourable. Taste it and adjust the sweetness if needed.

Dress the fruit:

Drizzle the dressing over the fruit and toss everything gently until each piece is lightly coated. Don't overdo it or it gets soupy.

Divide and top:

Spoon the fruit into two bowls, then scatter the walnuts, pumpkin seeds, and coconut over the top. Serve right away while everything still has texture.

Save

My neighbor once knocked on my door holding an empty bowl, the one I'd sent home with her the day before. She said her kids fought over the last spoonful and asked if I'd teach her how to make it. We ended up in my kitchen that afternoon, chopping fruit and talking about nothing important. That bowl became an excuse to slow down for twenty minutes.

Choosing Your Pears

I've tried this with every pear variety I could find, and the softer ones like Bartlett or Anjou work best because they soak up the dressing. If your pears are too firm, let them sit on the counter for a day or two. You want them to yield just a little when you press the skin near the stem. Underripe pears won't absorb any flavor and they taste like crunchy water.

Making It Your Own

I've swapped the apple for sliced figs when they're in season, and I've used almonds instead of walnuts when that's what I had. Once I added a handful of fresh mint because it was growing wild in the yard, and it turned the whole thing into something almost spa like. The base recipe is flexible enough to handle whatever your kitchen or your mood offers up.

Storage and Serving Tips

This bowl tastes best the moment you make it, but I've kept leftovers in the fridge for a few hours and they held up fine. The fruit softens a bit and releases juice, so you might want to drain it slightly before serving again. If you're making it for a crowd, prep the fruit and dressing separately, then assemble each bowl to order so nothing gets soggy.

• Chill your serving bowls for ten minutes before assembling if you want an extra refreshing bite.
• Add a sprinkle of chia seeds or hemp hearts if you want more protein without changing the flavor.
• Serve it alongside granola or yogurt parfaits for a fuller breakfast spread.

Save

This bowl reminds me that good food doesn't have to be complicated or take all afternoon. It just has to taste like something you'd want to make again.

Recipe Questions & Answers

→ What fruits are included in the bowl?

The bowl features ripe pears, diced apple, pomegranate seeds, and halved seedless grapes for a mix of flavors and textures.

→ How is the dressing made?

The dressing combines plain Greek yogurt, honey or maple syrup, fresh lemon juice, and a pinch of ground cinnamon whisked until smooth.

→ Can nuts be substituted?

Yes, walnuts can be replaced with almonds or pecans based on preference or dietary needs.

→ Is there a vegan alternative for the dressing?

Using plant-based yogurt and maple syrup instead of honey creates a vegan-friendly dressing option.

→ How should the bowl be served?

Serve immediately after assembling to maintain the fresh texture and flavor of the fruits and toppings.

→ Can additional seeds be added for nutrition?

Adding chia seeds or flax seeds is recommended to boost nutrition and add extra crunch.