Grapes - Red Table



Quick Facts

Type: Fruit
Variety: Swenson (seeded), Reliance (seedless)
Availability: Late August-October
Quantity sold in: Pound
Use: Consumed raw or cooked
Grown:  Vinyard


Storage and Preparation

Short Term Storage: Grapes should be stored in the refrigerator and can keep for 4-5 days.  The best way to store grapes is unwashed, wrapped loosely in a paper towel and placed in a perforated plastic bag. 
Long Term Storage: Grapes can also be frozen or canned.
More information from ISU extension on:
 
 
Preparation: Before consuming, grapes should be washed thoughtfully under cold running water.


Pairings and Nutrition

Pairings: Grapes are the perfect fruit to eat as a snack.  They are crunchy but sweet and fun to eat.  Grapes go well with other fruits or in yogurt.  Grapes also add a refreshing kick to salads.
Nutrition: Adults should consume 1.5-2 cups of fruit total per day according to the USDA MyPlate recommendations.  Grapes are a good source of fiber.  One cup of grapes provides 15% of daily recommended fiber intake and also contains potassium.



Grape Recipes


Spiced Chicken and Grape Skewers
Ingredients:

  • 2 tablespoons olive oil
  • 1/2 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1 pound boneless skinless chicken breast, cut into 3/4-inch cubes
  • 8 (10-inch) skewers
  • 1 1/2 cups seedless green grapes
  • Cooking spray
  • 2 tablespoons chopped fresh mint leaves
  • 1 lemon, cut into wedges
     

Directions:

  1. In a medium sized bowl whisk together the oil, lemon zest, lemon juice, garlic, cumin, coriander, and salt. Add the chicken to the marinade and toss to coat. Marinate the chicken for 20 minutes. While the chicken is marinating, soak the skewers in water if wooden.
  2. Thread 4 pieces of the chicken and 4 grapes onto the skewers, alternating them. Spray a grill pan with cooking spray and preheat over a medium-high heat, or prepare an outdoor grill. Grill the chicken until cooked through, about 3 to 4 minutes per side. Sprinkle with mint and serve with lemon wedges.

Cashew Chicken Salad
Ingredients:

 
  • 3 tbsp. soy sauce
  • 2 tbsp. vegetable oil
  • 2 tbsp. honey
  • 1 tbsp. sesame oil
  • 1/4 tsp. red chili flakes
  • 1/2 cup cashews, roasted and salted
  • 3 cups chicken meat, cooked and chopped 1/2``
  • 1/4 cup green onions, thinly sliced
  • 1 1/2 cups seedless California grapes, separated and rinsed
 
Directions:
  1. In a mixing bowl, whisk together first five ingredients until well combined. Add remaining ingredients and toss to combine.
  2. Serving Suggestions:
  3. This makes a great entree salad when piled on greens, or fill a tortilla with shredded Napa cabbage, julienne carrots and chicken salad for an Asian wrap.

Curried Chicken Salad
Ingredients:

  • 4 whole chicken thighs
  • 1 lemon, quartered
  • 1/2 bunch cilantro leaves, chopped
  • 1/2 bunch cilantro stems
  • Kosher salt and freshly ground black pepper
  • 1/4 cup mayonnaise
  • 1 teaspoon curry powder
  • 1 teaspoon honey
  • 1 teaspoon freshly squeezed lemon juice
  • 3 scallions, thinly sliced
  • 2 stalks celery, thinly sliced
  • 3/4 cup halved seedless red grapes
  • Butter lettuce leaves, for serving


Directions:

  1. Put the chicken thighs, lemon, cilantro leaves and stems into a skillet or saucepan. Fill with water just to cover the chicken and season generously with salt and pepper. Bring to a boil over medium heat, then reduce the heat to maintain a very gentle simmer. Cook until the chicken is tender and falling from the bones, about 40 to 45 minutes.
  2. Remove the chicken from the poaching liquid and allow to cool. When cool, remove the skin and strip the meat from the bones, discarding the skin and bones. Reserve the meat.
  3. In a bowl, mix together the mayonnaise, curry, honey, and lemon juice. Stir in the scallions, celery, and grapes until combined. Add the cooled chicken meat and toss to combine. Season with salt and pepper, to taste.
  4. Serve heaping portions of the salad in butter lettuce leaves.

Frozen Grapes
Ingredients:
  • large bunch of seedless grapes
Directions:
  1. Wash grapes and pat dry with a paper towel.
  2. Line a baking sheet with paper towels. Place grapes on paper towels, trying to leave some space between them. Freeze until firm.
  3. Eat frozen. Don't let the grapes thaw - they may become mushy.