Sunday, August 16, 2015

Grape and Pineapple Salad


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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  1. My great grandmother had something she made that was very similar to this! Looks great!

  2. I love, love ambrosia and your version with grapes sounds even BETTER than the original!!!

  3. Love the grape pineapple combo! Looks so good!

  4. Hello It looks so lovely!! I love it. This grapes looks so good.

  5. The equivalent can be appreciated by you in the lunch. The plates of mixed greens ought to be without dressings. Be that as it may, there is no restriction over meat.

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