Grape salad is sweet, creamy and a little tart because of the grapes in the green that go well with sugary cream cheese with sugar coating.
This delicious grape salad recipe is made from both green and red grapes, and is topped with sweet and crunchy pecans, brown sugar and pecans.
How does this recipe work?
It’s a popular food during the holidays as well as in warmer weather at picnics, potlucks, and other picnics. It’s creamy , like the texture of a Waldorf salad. It’s sweet as the fruit salad and little tart from the green grapes , which go nicely with sweet sweetness from the cheese topping. To add a bit of flavor, we’re adding toasty pecans, and a little brown sugar.
Frequently Asked Questions & Expert Tips
How can I store the grape salad?
To store, wrap the salad in plastic wrap, or put the salad in an airtight container that is kept at room temperature for up to two days.
Can I prepare the grape salad in advance?
It is possible to prepare this salad with grapes ahead if you need to. Keep it covered and tightly stored in an air-tight container within the refrigerator until you are ready to serve. Note that the grape salad is most delicious when eaten on the day that it was prepared. It is not recommended to freeze it.
A perfect wine:
There are many times when people inquire about what the top grapes are. Let me reveal an important fact The only way to find out is to taste the grapes.
Do you try them before buying them.
I’m not saying you should eat the whole bag of grapes in the store However, I’ve witnessed others (myself including) choose just one grape off the stem to test it.
How do you prepare this Grape Salad Cream perfect?
Cream cheese is an extremely difficult ingredient to use. I’ve discovered this recipe works best when I allow my cream cheese to melt a slightly.
I generally put it at my workstation for between 25 and 30 minutes before I start to incorporate it into my recipes. It allows it to melt and blend a bit more easily. It also stops the cream from becoming bumpy and hard to use.
After you have started mixing your cream cheese and they will begin to smooth particularly when sugar is added.
It is possible to use hand mixers (I am a fan of the Hamilton Beach Mixer) however, I have observed that if you beat too hard on the mix the mixture has a spongy texture and turns more liquid than what you wanted.
When it looks smooth and free of lumps, add vanilla, pecans along with brown sugar. Add the grapes, and mix until it is all ingredients are evenly distributed.
Sprinkle with Pecans and brown sugar. Store in the fridge and let it cool until it is time to serve.
If you’ve made this recipe ahead of time do not make the addition of the garnish till just about serving it. If you don’t, the pecans will become soft and the brown sugar could dissolve into the creamy, and take away its attractive look.
2 lbs of red seedless grapes
2 pounds of grapes with seeds that are green
8 ounces cream cheese 1 package
8 ounces sour cream
1/2 cup of sugar
2/3 cups chopped pecans divided
1/2 teaspoon vanilla
1/4 cup brown sugar split
Dry and wash the grapes, then set aside.
In a large bowl combine cream cheese and sourcream together. Add sugar 1/3 cup pecans and vanilla.
Stir gently into 1/8 cup brown sugar.
Add the grapes to the mix and stir them around until they’re mixed well.
Sprinkle with pecans remaining as well as brown sugar.
Keep in the refrigerator until you are ready to serve.
You can easily prepare this recipe a day ahead of time and it will taste as good even better the next day. Preparing it ahead will depend on the fruit you choose.