Description
This easy grape salad recipe combines sweet red seedless grapes with a creamy mixture of cream cheese and sour cream, topped with a crunchy brown sugar and nut topping. Perfectly chilled before serving, it makes a refreshing dessert or side dish that’s both simple to prepare and deliciously satisfying.
Ingredients
Scale
Creamy Base
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Fruit
- 4 pounds red seedless grapes, chilled (about 10 cups)
Topping
- 3/4 cup brown sugar
- 1 cup walnuts or pecans, toasted and chopped
Instructions
- Make the Creamy Base: In a large mixing bowl, combine the softened cream cheese, sour cream, granulated sugar, and vanilla extract. Stir the mixture well until smooth and evenly combined. Use a whisk if necessary to remove any lumps for a creamy texture.
- Fold in Grapes: Gently fold the chilled red seedless grapes into the cream cheese mixture. Toss carefully to coat all grapes evenly without bruising them.
- Prepare the Topping: In a separate small bowl, mix together the brown sugar and the toasted, chopped walnuts or pecans until well incorporated.
- Assemble and Chill: Sprinkle the brown sugar and nut mixture evenly over the top of the grape salad. Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour, or overnight for best flavor melding and to let the salad set.
- Serve: Serve the chilled grape salad cold, scooping into individual portions. Enjoy it as a refreshing dessert or side dish.
Notes
- For best results, use fresh, firm grapes to avoid mushiness.
- Toast the nuts lightly to enhance their flavor and crunch.
- You can substitute pecans for walnuts or vice versa, depending on your preference.
- This salad is best served chilled but can be stored covered in the fridge for up to 2 days.
- If you want a sweeter salad, increase the granulated sugar slightly in the creamy base.
