Description
Cool grape salad brings sweet Mediterranean charm to summer gatherings with its creamy blend of fresh grapes, cream cheese, and brown sugar. Guests will crave each refreshing bite of this simple yet elegant side dish that promises delightful flavor in every spoonful.
Ingredients
Scale
Fruit:
- 2 cups seedless red grapes, halved
- 2 cups seedless green grapes, halved
Creamy Base:
- 8 ounces (226 grams) cream cheese, softened
- 1 cup sour cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Topping:
- 1/4 cup brown sugar
- 1/2 cup chopped pecans
Instructions
- Whisk cream cheese, sour cream, sugar, and vanilla in a spacious mixing vessel until achieving a velvety, uniform consistency.
- Incorporate halved crimson and emerald grapes into the creamy foundation, ensuring each grape receives a luxurious coating.
- Seal the mixture and nestle in the refrigerator for approximately 60 minutes, allowing flavors to harmonize and intensify.
- Prior to presentation, lavishly dust the surface with rich brown sugar and scatter toasted, chopped pecans for a contrasting textural dimension.
- Transfer the chilled salad into a serving dish, revealing a decadent blend of silky cream and juicy grape clusters.
Notes
- Softening cream cheese at room temperature ensures a smooth, lump-free base for the salad.
- Cutting grapes in half helps them absorb the creamy mixture more effectively and creates better texture.
- For a lighter version, substitute Greek yogurt for sour cream to reduce calories and add protein.
- Toasting pecans briefly before chopping will enhance their nutty flavor and provide an extra crunch to the topping.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Snacks, Desserts
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 293
- Sugar: 33 g
- Sodium: 74 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 35 mg