Grape salad is sure to sweeten up any picnic you be attending this summer.
Did you know that grapes are made up of about 80 percent water? That might explain why a cupful is only 100 calories.
Did you also know that grapes are loaded with vitamin C and vitamin K and are full of antioxidants?
Another little known grape fact is that, besides the normal colored grapes we are all used to seeing, such as red, green, purple and black, there is a golden-yellowish grape, as well as a pinkish grape. Who knew there were so many colors?
I would bet that you've caught on that grapes are a big part of our recipe this week.
Grape salad, a chilled, sweetened creamy "salad," would be perfect for any occasion this summer. California grapes are starting to show up in grocery stores now, so take advantage of the U.S.-grown produce and have a spoonful or two of this easy-to-make treat.
I found this recipe in my "Young at Heart Cookbook" from First Baptist Church of Lithonia. It was originally submitted by Mary Garner.
2 pounds of green grapes
2 pounds of red grapes
8 ounces of cream cheese, softened
8 ounces of sour cream
1/2 cup of sugar
1 teaspoon of vanilla
1/2 cup of brown sugar
1 cup of chopped nuts, toasted
Wash the grapes and thoroughly dry them.
Cream together the cream cheese, sour cream, sugar and vanilla.
Stir the grapes into the cream cheese mixture.
Mix together the brown sugar and toasted nuts and then sprinkle the mixture on top of the grape salad.
Refrigerate several hours, or overnight, before serving.
Tip: Pull and twist grapes off the vine to ensure that no vine is left in the grape.