We were down at my mom-in-law’s for the holidays, and she was sharing some recipes she had come across while sorting stuff.
Note: for more of mom’s recipes, see The Doris Project on this here web thing-y.
Anywho, mom was talking about this grape salad recipe that used to be quite popular with the pitch-in dinner crowd at her church, and I thought it might could be a nice change from my more usual fruit salad and lemon curd sauce.
It was pretty simple to toss together, too.
INGREDIENTS
•6 to 8 cups seedless green grapes
•20 oz can pineapple tidbits packed in juice (drained)
•8 oz cream cheese, softened
•8 oz sour cream
•1/4 cup sugar
•1 tsp vanilla
•2 tbsp brown sugar
•Freshly ground Tellicherry pepper*
•Nuts, for topping (optional)
*Three or four turns of the pepper mill.
Mix the cream cheese together with the sour cream, sugar, vanilla, and brown sugar in a bowl. Give it a taste, then go ahead and add that black pepper, you’ll be glad you did.
Toss the grapes and pineapple with the cream cheese mixture until coated, then stash in the fridge until ready to serve – I’d mebbe take the salad out about 30 minutes before you plan on serving.
Top with candied pecans or walnuts, if you like.
See?
Simple, kid friendly fruit salad in next to no time.
Perfect for those pitch-in dinners.