Apple Grape Salad with Brown Sugar and Pecans (No Mayo)

Apple grape salad is a Southern-style fruit salad made with red grapes, cream cheese, and a sweet, fluffy dressing. It’s traditionally topped with brown sugar and pecans. While many recipes skip apples entirely, we like to add just one diced tart apple for a little extra crunch and color.

This version skips the mayo completely and uses sour cream or Greek yogurt to lighten the base without taking away from the sweet, creamy flavor. It’s kind of like a fluff salad, but with more bite.

If you like this fruit salad recipe, you may also love our Melon Salad with Burrata Cheese and Pistachio or our Fresh Fruit Salad with Honey Lime Dressing.

Why We Love This Recipe

• Sweet, Rich Flavor: Tastes like a dessert with the ease of a side dish. If you're craving more sweet, creamy Southern classics, don't miss our Southern Banana Pudding Recipe!
• Perfectly Balanced Texture: Juicy grapes, crisp apple, smooth cream base, and a brown sugar pecan topping.
• No Mayo Needed: Cream cheese and sour cream or Greek yogurt create the ideal creamy consistency.
• Make-Ahead Friendly: Stays great in the fridge and tastes even better chilled.

Apple Grape Salad Ingredients

This apple and grape salad uses simple ingredients and delivers big flavor. You can prep it in under 20 minutes with just one bowl.

• Red Seedless Grapes: Sweet, juicy, and hold up well in creamy dressings. Keep them whole and dry them well before mixing.
• Tart Green Apples: Granny Smith or Pink Lady are ideal for contrast and crunch. One large apple is plenty. Have leftovers? Try our popular Cranberry Pecan Chicken Salad!
• Cream Cheese: Softened to room temp for easy mixing.
• Sour Cream or Greek Yogurt: Lightens the cream cheese and adds a gentle tang.
• Granulated Sugar: Sweetens the base for that classic dessert-level flavor.
• Vanilla Extract: Adds warmth and rounds out the richness.
• Light Brown Sugar: Sprinkled on top for a candied crunch.
• Chopped Pecans: Toasted or raw, they add richness and texture.

A full ingredient list with exact measurements can be found in the recipe card below.

Substitutions & Variations

• Nut-Free: Skip the pecans or sub with sunflower seeds.
• Lower Sugar: Use a sugar substitute in the base and reduce brown sugar to 1–2 tablespoons.
• Holiday Version: Add ¼ cup dried cranberries for color and tartness.
• Presentation: Serve in a trifle or spoon into small dessert bowls or glasses and finish with a pecan half on top.

How To Make Apple Grape Salad with No Mayo

STEP ONE: Make the Creamy Base

In a large mixing bowl, beat the softened cream cheese, sour cream (or Greek yogurt), granulated sugar, and vanilla extract until smooth, fluffy, and slightly glossy. The mixture should be thick enough to coat the back of a spoon.

STEP TWO: Prep the Fruit and Nuts

Wash and thoroughly dry the grapes. Moisture will water down the dressing.

Dice the apple (leave the peel on for color) and toss with a little lemon juice to prevent browning.

Set aside ½ cup chopped pecans for topping, and keep the remaining ½ cup ready to mix in.

STEP THREE: Fold and Chill

Gently fold the grapes, diced apple, and ½ cup chopped pecans into the cream base using a spatula. Stir just until the fruit is fully coated and evenly distributed.

Cover and refrigerate for at least 30 minutes.

STEP FOUR: Add the Topping and Serve

Right before serving, transfer the salad to a serving bowl or glass dish. Sprinkle the remaining ½ cup pecans and ⅓ cup packed light brown sugar evenly over the top.

Do not stir after adding the topping—this creates the signature crunchy-sweet layer.

Storage

Keep apple grape salad covered in the fridge for up to 3 days. Serve cold or at room temperature. To meal prep, mix the dressing and prep fruit ahead, then combine just before serving.