Grapes have long had an essential place on dinner tables across the globe, but they’re usually found in our glasses, not on our plates. And that’s a shame, because the fruit is a wonderful, versatile ingredient that has a place in any kitchen. From Spanish soups to easy desserts, click through to check out some great ways to use grapes.
1. Ajo Blanco – White Garlic Soup
Add a little Spanish flare to your next dinner party.
- 10 Cups 1 1/4-inch cubes peeled English cucumbers
- 4 1/2 Cups green grapes, stemmed
- 3 Cups 1-inch cubes crustless sourdough bread
- 1 1/3 Cups slivered almonds, lightly toasted
- 2 1/2 Tablespoons minced garlic
- 1 1/2 Teaspoons salt, plus more for seasoning
- 1 1/3 Cups plain whole-milk Greek yogurt
- 1/3 Cup extra-virgin olive oil
- 1/3 Cup Sherry or red wine vinegar
- 1/3 Cup champagne vinegar
- 2 1/2 Tablespoons almond oil (optional)
- 1/2 Teaspoon honey
- 1/2 Cup 1/4-inch cubes crustless sourdough bread
- 1 Tablespoon extra-virgin olive oil, plus more for garnish
- Coarse salt
- 16 Green grapes, halved
- 16 Red grapes, halved
- 1/2 Cup 1/4-inch cubes English hothouse cucumber, unpeeled
- 2 Tablespoons minced fresh chives
- 2 Tablespoons slivered almonds, toasted
1. In a large bowl, add cucumbers, grapes, bread, almonds and garlic. Sprinkle 1 1/2 teaspoon salt to toss to combine. Refrigerate, covered for 12-24 hours, so the flavors can meld.
2. Place cucumber-grape mixture, including any accumulated juices in a blender or food processor, and puree until the mixture is very smooth. Transfer to a fine-mesh sieve placed in a large bowl and strain. Add yogurt, oils, vinegars, and honey vigorously whisking to combine. Return to the refrigerator and chill for about 30 minutes.
3. Preheat oven to 350 degrees F. Arrange bread cubes on a rimmed baking sheet. Drizzle with 1 tablespoon oil, season with salt and toss to coat. Bake croutons for 7-8 minutes, or until golden brown. Set aside to cool.
4. When serving, transfer to soup bowls and season with salt to taste. Divide sliced grapes, cucumber, chives, almonds and croutons among soup bowl. Finish by drizzling a little oil.
Recipe Credit: Bon Appetit.
5. Roasted Grape Granita
Just one ingredient in this delectable dessert!
2 Pounds red table grapes, stemmed, thoroughly rinsed and dried
1. Preheat oven to 500 degrees F. Arrange grapes on a baking pan. Roast until the grapes have browned and are crispy, around 20-25 minutes. If the pan is very crowded, stir 2-3 times while they’re roasting.
2. Remove from oven and let grapes cool completely. Place grapes in a blender or food processor and blend until smooth. You may need to work in batches. Transfer puree to a sieve placed in a large bowl and strain.
3. Transfer grape mixture to the freezer. Freeze for at least 3 hours. Overnight is even better. While it’s freezing, scrape the granita with a fork every hour. It’s ready when it’s firm and flaky.
4. For extra grape flavor, serve with a little red wine poured over it.
Recipe Credit: the Kitchn.
9. Arugula Salad with Grapes & Pears
1 1/2 Pounds seedless red grapes, stemmed
3 Teaspoons extra-virgin olive oil
4 Shallots, peeled
3/4 Cup, plus 1 teaspoon extra-virgin olive oil, divided
1/4 Cup Sherry wine vinegar
2 Tablespoons honey
Coarse salt and freshly ground pepper
12 Ounces arugula, tough stems removed
3 Ripe pears, quartered & sliced thinly
1. Preheat oven to 250 degrees F. Place parchment paper on a rimmed baking sheet, and arrange grapes in a single layer on top. Drizzle about 3 teaspoons olive oil over the grapes and toss to coat.
2. Place whole shallots on a sheet of foil. Drizzle 1 teaspoon olive oil over the shallots, and bundle up the foil to enclose the shallots. Place the shallots in a small baking pan or dish.
3. Roast shallots for about 1 1/2 hours, or until they are very soft. The grapes should be roasted for about 2 1/2 hours, or until they’ve shriveled and just barely caramelized. Let the grapes and shallots cool. Do not discard any accumulated shallot juices.
4. Once the shallots have cooled, place them in a blender. Add accumulated juices, vinegar, and honey to the blender. Puree, then season with salt and pepper. Pour in remaining 3/4 cup olive oil in a steady stream while the blender is running.
5. Place arugula in a large salad bowl, and pour dressing over it. Toss to coat well, and then divide among serving plates. Divide pears and grapes among the plates. Season with salt and pepper to taste.
Recipe Credit: Epicurious.
13. Green Grape & Tomatillo Salsa
8 Ounces tomatillos, husked & rinsed
1 3/4 Cups green grapes, stemmed and washed
2 Tablespoons coarsely chopped cilantro
2 Cloves garlic, minced
1 Japaleno or 2 serranos
1 Tablespoon lime juice
1. If you’d like a milder salsa, seed chili(s). Coarsely chop the c
Bring a medium pot of salted water to a boil. Add tomatillos. Cook for 8-10 minutes, until tomatillos are just soft. Let cool for 10-15 minutes.
2. Meanwhile, remove seeds from chili(s) if you’d like a milder salsa; keep them in for a spicier salsa. Coarsely chop.
2. Place softened tomatillos, along with grapes, cilantro, garlic, and chili in a blender or food processor. Blend until slightly coarse. Transfer salsa to a bowl, and season with salt to taste and lime juice. Thin with a little water if desired. Enjoy right away, or, to really bring up the flavor, let sit out uncovered for 30 minutes before serving.
Recipe Adapted From: California Grapes.