Grape Salad

12 Jan

For my brother and sister-in-law’s traditional New Year’s Day brunch this year we were assigned to bring “fruit salad”. I don’t particularly enjoy traditional fruit salad, and I didn’t really want to have to cut up all those different kinds of fruit (and just buying it pre-made would be the easy way out). Thankfully, I found this recipe, which doesn’t require any cutting of fruit at all (though all the round objects involved makes it slightly interesting to eat if you’re using a fork). I got many compliments on this salad at the brunch, and it kept well when we inevitably had to eat the leftovers for a couple days – this year’s brunch was even more overfooded than any previous ones!


  • 4 pounds seedless green grapes [I also added red/purple grapes]
  • [I added one package of defrosted frozen wild blueberries from Trader Joe’s to add some extra interest]
  • 1 (8 ounce) package cream cheese
  • 1 (8 ounce) container sour cream [I used light sour cream]
  • 1/2 cup white sugar
  • 1 teaspoon vanilla extract
  • 4 ounces chopped pecans
  • 2 tablespoons brown sugar


  1. Wash and dry grapes. In a large bowl, mix together the cream cheese, sour cream, sugar and vanilla. Add grapes [and defrosted blueberries] and mix until evenly incorporated. Sprinkle with brown sugar and pecans, mix again and refrigerate until serving.

–Recipe courtesy NFOSSAZ from

Final result:

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Posted by on January 12, 2012 in Uncategorized


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