Okay, I have to confess, I have never heard of grape salad before. I was actually watching Trisha Yearwood on Food Network and she made a grape salad that made me just want to grab a spoon so I could try it out. Of course I didn't write down the recipe, I just watched her add her ingredients and tried my best to remember it so this is my version of it that also adds pineapple and coconut.
This version tasted like a grape ambrosia salad and it was amazing!! My entire family finished off the salad in less than a day and then they were asking if can I please make some more. I love that!!
My daughter's favorite part was the bits of chopped pecans that added a little crunch to the salad. I love that part too. Of course I loved the creamy dressing that comes together so easily. I am totally a grape salad junkie now and I want to keep playing around with this recipe. So, don't be surprised if you see another "creamy fruit salad" recipe showing up here soon.
3-4lbs of cleaned and washed grapes (*see note 1)
1 (8oz) brick of cream cheese (low fat is fine) softened at room temperature
1 heaping cup of sour cream
1/3 cup packed brown sugar (*see note 2)
1 can (20oz) pineapple tidbits or chunks drained
1/2 cup sweetened baker's coconut found in the baking aisle
1/2 cup chopped pecans (or more for garnish)
Note 1: Any color grapes work, I used a mix of red, black and green grapes. You want to make sure all the stems are off the grapes
Note 2: I did not add as much sugar as most of the recipes online recommended because I added the sweetened pineapple and coconut. If you like things more sweet... add more brown sugar to taste
Step 1: Wash and de-stem your grapes. Dry them totally. I washed my grapes then dried them on paper towels on a baking sheet.
Step 2: Whip the softened cream cheese, brown sugar and sour cream until smooth.
Step 3: Add the drained pineapple chunks or tidbits (if 1-2 Tbs of pineapple juice goes in to the bowl, it's okay. Stir into the creamy mixture
Step 4: Add the dried grapes to the creamy mixture.
Step 5: Add the coconut and chopped pecans. Garnish with more chopped pecans. Serve immediately or refrigerate. Enjoy.
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