Offer valid in US only.
Canadian and International Subscriptions
CLOSE WINDOW
BY Fiona Kennedy
PHOTOGRAPHY Beatriz Da Costa
Grapes make such a handy snack that many cooks forget they can be used in recipes. "It took a while for Americans to think of grapes as an ingredient," admits James Howard, vice president of the California Table Grape Commission. "But one of the great qualities of grapes is their subtle flavor potential. If you used another fruit, it would color the entire dish, but grapes linger in the background and let other ingredients come forward." These recipes show how to add grapes to chilled soups, cheesy appetizers, moist cakes, and even tangy pickles. Time to raid the snack bowl.
Nutritional Profile
1 cup red or green grapes contains:
Taleggio Tartines with Grape, Watercress, and Red Onion Salad
Endive Spears with Goat Cheese, Grapes, and Toasted Walnuts
SEPTEMBER 2009 p. 56
Your subscription includes
3 FREE digital recipe booklets featuring delicious Vegetarian Times recipes hand-picked by our editors.
Pay now and get
2 bonus issues!
Pay now and get
TWO EXTRA ISSUES FREE!
That's 11 issues for the
same low price!
CLICK HERE TO PAY NOW
Print
I recently applied grapes to my salad for the first time in my life. wow. It was like the artistic truth to my conventional salad.
We like to freeze grapes. They turn into yummy little grape popsicles.
Yeah! I love grapes and grape nuts with annie's goddess dressing. YUM.
I like to freeze them and then eat them at the beach!
Love the idea of freezing them! Sounds really yummy for the hot weather chill!
I juiced the grapes in the blender keeping the skin. The juice is remarkable in taste and texture.