Ingredients:

  • 4 lbs Seedless Green Grapes
  • 4 lbs Seedless Red Grapes
  • 8 oz Full-fat Cream Cheese, softened
  • 8 oz Full-fat Sour Cream, chilled
  • 1/2 cup Granulated White Sugar
  • 1 tsp Pure Vanilla Bean Paste or Extract
  • 1/8 tsp Fine Sea Salt
  • 1/2 cup Light Brown Sugar, packed
  • 1 cup Pecan Halves, toasted and roughly chopped

Instructions:

  1. Wash and dry the grapes. Rinse the 4 lbs of grapes under cold water. Spread them onto a microfiber towel and pat them until they are completely dry and matte. Note: Any moisture left will prevent the dressing from sticking.
  2. Soften the cream cheese. Leave the 8 oz block at room temperature for 30 minutes or microwave for 15 seconds until soft enough to press easily.
  3. Whip the base. Combine the cream cheese, granulated sugar, vanilla, and salt in a bowl. Use a hand mixer on medium speed until the mixture looks like smooth frosting.
  4. Fold in the sour cream. Add the chilled 8 oz of sour cream. Fold gently with a spatula until the color is uniform and the texture is airy.
  5. Coat the fruit. Dump the dry grapes into a glass bowl. Pour the dressing over and fold until every grape is fully encased in white.
  6. The first chill. Cover the bowl tightly and refrigerate for 60 minutes until the dressing feels firm to the touch.
  7. Toast the pecans. While the salad chills, toast the pecans in a 180°C oven for 5 to 7 minutes until they smell fragrant and oily.
  8. The final assembly. Just before you head out the door or serve the meal, sprinkle the brown sugar and pecans until the surface is completely covered.