Grapes are one of my favorite fruits. I love both green and red, but I went today and the red grapes were seriously perfection. Super crunchy and super sweet. (And bonus if you have a Smith’s store nearby, they are on sale for only 98 cents a pound this week-that’s a smoking deal!) We have already eaten through a couple of pounds of these grapes. The kids gobble them up and while I was trying to make this recipe my grapes kept mysteriously disappearing. So I will probably be buying more.
I had this salad at a party a few years ago. I had never had anything like it. The sweet lady who made it said she didn’t know whether to call it a salad or a dessert because it’s on the sweeter side, but I like calling it a salad because it makes me feel better when I eat a couple of platefuls. I remember her telling me some of the ingredients and I never would have believed they turn out so yummy. Sour cream? Really? (Yes) The best part is the crunchy topping with nuts and brown sugar. You add it to the top and it kind of mixes in a little and becomes this syrupy goodness. Added to the crunch of these delicious grapes, and this salad is so good. It’s perfect for a party or a summer BBQ. The chilled grapes also are so refreshing on a hot day. I use reduced fat cream cheese and reduced fat sour cream and the recipe still tastes great. Make sure to leave yourself time to refrigerate it because it really makes a big difference.
2 pounds red grapes
1/2 cup sour cream
4 oz cream cheese (softened)
2 tablespoons sugar
1/2 tsp vanilla
1/2 cup chopped walnuts or pecans
1/4 cup brown sugar
Wash your grapes and remove stems. Mix together the sour cream, cream cheese, vanilla, and 2 tablespoons sugar in a large serving bowl until smooth. *Make sure your cream cheese is softened or your mixture may turn out lumpy. Add your grapes to the cream cheese mixture and stir until well coated. In another bowl mix together the brown sugar and walnuts. Sprinkle over the top of the grape mixture. Cover and refrigerate for at least 2 hours or overnight.
Recipe adapted from Taste of Home