|An old fashioned heirloom fruit salad recipe, made with whole seedless grapes dressed with a sour cream and cream cheese dressing, whipped cream folded in and finished with a brown sugar and pecan topping.|
Grape SaladThis is a retro fruit salad recipe from waaay back. You'll see versions of it all over the internet with very little variation in the base recipe of seedless grapes tossed in a creamy, sweet dressing, usually made with cream cheese, sour cream and sugar and finished with a brown sugar nut topping.
Somewhere along the way, somebody decided that whipped cream would be good (I agree!), and a few folks have even added their own touches with things like pineapple and mini marshmallows.
I prefer to keep the grapes whole rather than slicing them because sliced, they tend to water down the dressing and for this salad you do want that thick and creamy. Taste your grapes first to determine the amount of sugar to use, keeping in mind that you'll also be finishing this fruit salad off with a coating of brown sugar and pecans. Don't skip that part.
This is also one of those great fruit salads where you can make adjustments to lower the fat without affecting the flavor much and it's a great addition to any holiday table. Folks, like me, who enjoy snacking on grapes really love this fruit salad. Not much to look at really, but very delicious nonetheless.
Grapes are a rather nondescript, nearly neutral fruit, so really, for this dish, it's all about the dressing... and the brown sugar topping. Here's how to make it.
Rinse the grapes and set aside in a colander to drain. Add the cream cheese, sour cream and powdered sugar to a medium sized bowl.
Blend until smooth. Add vanilla and beat that in.
Add grapes to a covered storage bowl and toss with the mixture. Fold in the whipped topping.
Cover and refrigerate overnight.
Transfer to a large serving bowl and sprinkle the top liberally with brown sugar and pecans just before serving.
Recipe: Grape Salad©From the Kitchen of Deep South Dish
Prep time: 10 min |Inactive time: 8 hours | Yield: About 8 servings
- 8 cups of whole seedless grapes, black, green, red or a combination
- 1 (8 ounce) cream cheese, softened at room temperature
- 1 (8 ounce) sour cream
- 1/2 cup of sifted powdered sugar
- 1/2 teaspoon of pure vanilla extract
- 1 cup of heavy whipping cream, whipped
- 2 teaspoons of powdered sugar
- 1/2 teaspoon of pure vanilla extract
- 1/4 cup of light brown sugar
- 1/2 cup chopped pecans or walnuts
Rinse grapes and set aside in a colander to drain. Using a mixer, cream together the cream cheese, sour cream and powdered sugar until smooth. Add vanilla and beat in. Add grapes to a covered storage bowl and toss with the mixture. Beat heavy cream with powdered sugar and vanilla extract until thick and fluffy and doubled in volume. Fold the whipped topping into the cream cheese dressing. Cover and refrigerate overnight. Transfer to a large serving bowl, sprinkle the top liberally with brown sugar and pecans just before serving.
Cook's Notes: May substitute 1 (8 ounce) container of frozen, non-dairy whipped topping (like Cool Whip), thawed, for the whipped cream.
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©Deep South Dish
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