Description
This sweet and creamy fruit salad perfectly recreates the beloved Southern favorite. Featuring a velvety, tangy cream cheese and sour cream glaze, it coats a generous mixture of fresh, crisp red and green grapes. Finished with a crunchy, toasted nutty topping, this refreshing dish serves as a delightful side for brunch or a decadent afternoon dessert. It is simple to prepare, kid-friendly, and perfect for potlucks and weekend gatherings.
Ingredients
2 Pounds Seedless Red Grapes
2 Pounds Seedless Green Grapes
8 Ounces Cream Cheese, softened
1 Cup Sour Cream
1/2 Cup Granulated Sugar
1 Teaspoon Pure Vanilla Extract
1/2 Cup Brown Sugar
1/2 Cup Pecans or Walnuts, chopped and toasted
Instructions
Wash the grapes under cool running water and remove all stems.
Pat the grapes thoroughly dry with paper towels.
Preheat oven to 350 degrees and toast the pecans or walnuts for 7 to 10 minutes, set aside to cool.
In a large bowl, beat the softened cream cheese until smooth.
Mix in the sour cream, granulated sugar, and vanilla extract until the dressing is uniform.
Fold in the grapes until evenly coated with the dressing.
Refrigerate for at least 2 hours to allow flavors to meld.
Top with toasted nuts just before serving.
Notes
Ensure cream cheese is at room temperature before beating to prevent lumps. The salad can be made ahead of time, but add the toasted nuts just before serving to maintain their crunch. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 10
- Category: Appetizers
- Method: Mixing
- Cuisine: Southern