This frozen fruit salad is the kind of dish that shows up whenever the grandkids pile through the front door on a hot day. My sister-in-law Teresa started bringing it to family picnics back in the late ’70s, and the kids would hover by the freezer waiting for it to firm up. It’s cold, sweet, and creamy, with little bursts of seedless grapes in every bite, and it disappears almost as soon as it’s set on the counter. The recipe is simple, uses just a handful of everyday ingredients, and fits perfectly in an 8×8 glass dish, which makes it easy to tote along to church potlucks, school events, or any time you’ve got little ones underfoot.
Serve this frozen fruit salad straight from the freezer, set on a sturdy countertop or table so little hands can reach. Let it sit for 5–10 minutes so it softens just enough to scoop cleanly, then cut into squares or spoon into small bowls. It pairs nicely with simple summer fare like grilled hot dogs, hamburgers, or cold fried chicken, and it makes a sweet finish after a light lunch of sandwiches and potato salad. A glass of cold milk or lemonade goes well alongside, and if you’re serving adults, a cup of hot coffee makes a nice contrast to the frosty, creamy sweetness.
Frozen Grape Fruit Salad
Servings: 8
Ingredients
8 oz cream cheese, softened to room temperature
1/2 cup granulated sugar
1/2 cup sour cream
1 tsp vanilla extract
4 cups seedless grapes, washed and well dried (red, green, or mixed)
1/2 cup chopped pecans or walnuts (optional)
Pinch of salt
Directions
Lightly grease a glass 8×8-inch baking dish or spray it with nonstick spray. Make sure the dish is clean and completely dry before you start.
In a medium mixing bowl, beat the softened cream cheese with an electric mixer or sturdy wooden spoon until smooth and creamy, with no big lumps.
Add the granulated sugar, sour cream, vanilla extract, and a pinch of salt to the cream cheese. Beat or stir until the mixture is smooth, thick, and evenly blended. Taste and add a spoonful more sugar if you prefer it sweeter.
Gently fold in the seedless grapes with a spatula or large spoon, turning them over in the cream cheese mixture until all the grapes are well coated. If using nuts, fold them in now as well.
Spoon the mixture into the prepared 8×8 glass baking dish. Spread it out evenly, smoothing the top so the grapes are mostly covered but still peek through here and there.
Cover the dish tightly with plastic wrap or a lid to keep out freezer odors and ice crystals.
Place the dish in the freezer and freeze for at least 4 hours, or until firm all the way through. For best texture, freeze overnight.
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