Ingredients:

  • 4 lbs red and green seedless grapes
  • 8 oz full-fat cream cheese, softened
  • 1 cup sour cream
  • 1/2 cup granulated white sugar
  • 1 tsp pure vanilla extract
  • 1/2 cup light brown sugar, packed
  • 1/2 cup toasted pecans, roughly chopped

Instructions:

  1. Prep the Fruit. Wash all 4 lbs of grapes thoroughly. Spread them across a clean towel and pat them until they are completely dry. Note: Any lingering water will dilute your dressing and cause it to slide off.
  2. Cream the Base. In your large bowl, beat the 8 oz softened cream cheese, 1 cup sour cream, 1/2 cup white sugar, and 1 tsp vanilla. Mix until the aroma of vanilla is strong and the texture is glossy.
  3. The Texture Check. Stop the mixer and lift the beaters. The mixture should fall in a thick, slow ribbon. If it’s too runny, chill the base for 15 minutes before adding fruit.
  4. Combine. Pour the dry grapes into the dressing. Using your spatula, use a 'cut and fold' motion. Work until every grape looks like it's been dipped in white chocolate.
  5. Prep the Topping. In a separate small bowl, mix the 1/2 cup brown sugar and 1/2 cup chopped pecans.
  6. The First Chill. Cover the bowl and refrigerate for at least 60 minutes. The salad is ready when the bowl feels icy to the touch.
  7. The Finishing Touch. Just before the tray hits the table, sprinkle the pecan and sugar mixture over the top.
  8. Final Presentation. Give it one very light stir if you like a marbled look, or leave the crust on top for a beautiful contrast. | Method | Texture | Best For | | :--- | :--- | :--- | | Hand Folded | Thick, clingy dressing | Traditional potlucks | | Food Processor (Base) | Extra airy/whipped | Large catering events | | Stand Mixer | Dense and velvety | Heavy duty Southern BBQs |