As I sat enjoying
this fresh grape salad, first from the delicate dish that you see here, and
then spooning it straight from the serving bowl, I thought to myself that the
photos do not do this justice. This dish is major yum! Easy to put together,
with the convenience of make ahead, and the versatility of being both a salad
and refreshing dessert, this is one that you have to try. At home with a formal
dinner, ladies luncheon, pot luck, or picnic, this is a real crowd pleaser.
Take advantage of
the wonderful and diverse varieties of grapes currently in season, using as
many different types as you find available. I used what I had on hand, black
and red muscato grapes, and petite, green Candy
Sweets grapes, all from Melissa's Produce. If I'd have had champagne grapes, I
would have added them as well to get a wonderful combination of color, size,
and taste. Have fun with this. Any combination works well, just weigh what you
have to equal a pound.
Fresh Grape Salad
1 pound any
combination seedless grapes
1/4 cup sour cream
2 ounces cream
cheese, room temperature
2 Tablespoons
granulated sugar
1/4 teaspoon vanilla
extract
1/3 cup brown sugar,
not packed
1/3 cup crushed
pecans
Wash and stem
grapes and place in a large mixing bowl; set aside
Place sour cream,
cream cheese, sugar, and vanilla in a medium bowl and, using a hand mixer, beat
until creamy. Pour mixture over grapes and fold to fully incorporate.
Pour mixture into a serving bowl.
Make topping by
combining brown sugar and pecans. Pour on top of grape mixture to
cover. Place foil over bowl and refrigerate overnight.
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