There are only a handful of recipes that I can recall from childhood memory. You’re looking at one of them.
You may at first grimace at the idea of sour cream with grapes… but the sweet and sour taste was one of the earliest I can remember and topped with brown sugar, it was very easy to get me to eat them!
I remember mom serving this grape salad in her white Pfaltzgraff Heritage style custard cups. I’ve still kept her dinnerware all these years as the simple style withstands the test of time.
You can serve this as a side to the main course, but I think this is best enjoyed as a dismount from the table ~ a dessert!
1 pound | washed green grapes, chilled
8 ounces | sour cream
½ teaspoon | vanilla
1 cup | brown sugar
optional ~ ½ cup | texas pecans, chopped
ii. what to do
1. In a large mixing bowl, mix the sour cream and vanilla until well blended.
2. Gently fold-in the grapes and coat well.
3. Transfer the grape mixture into individual-sized serving cups or onto a wide and flat serving platter (for folks to serve themselves).
4. Sprinkle the brown sugar on top… and the pecans, if desired. Try and ensure you get the brown sugar on top of the grapes (merely blending the sugar into the mixture will cause the sugar to dissolve).
Makes A Great Summer Treat
Foodie Tips ~
♥ Make sure and serve this treat chilled.
♥ You can double the recipe depending on how many folks you’re serving.
♥ As a young study, I don’t quite remember the pecans in mom’s original rendition of this, but it’s possible I forgot. I found a similar recipe during research online and feel that mom would approve; who doesn’t love the crispy crunch of Texas pecans? Today’s version of this treat calls for 4 ounces of sour cream and 4 ounces of softened creamed cheese (vs. 8 ounces of only sour cream). You can decide what tastes best.
♥ If you love sour cream, why not test out the mom’s frozen fruit delight ice cream? No churning required!