| Grapes
are about 80 percent water, making them a delectable low-calorie
snack or dessert - a cup of Concord or Catawba grapes contains only
about 60 calories. Grapes also add fiber to the diet and are naturally
low in sodium. Raisins, or dried grapes, contain only about 15 percent
water. For this reason, nutrients and calories are more concentrated
in raisins - one cup contains 464 calories! Like other dried fruit,
raisins are a good source of iron.
Selecting grapes:
High quality grapes are plump, well-formed and firmly attached
to green, pliable stems. Fully ripe grapes are soft and tender.
Grapes showing signs of decay, shriveling, stickiness or dry brittle
stems should be avoided.
Missouri grapes are suited for making juice, wine and jelly,
as well as for table use. The two major varieties of grapes grown
in Missouri are Concord and Catawba. Blue Concord grapes are excellent
for table use and for making juice and jelly. The large, purplish-red
Catawba variety is used primarily for making juice and wine, but
can also be served fresh for eating.
Using and preserving grapes:
Fresh facts:
Fresh grapes maintain good quality for two to three days in the
refrigerator. Store in a covered container or plastic bag.
Just before use, wash grape clusters under a gentle spray of water,
drain and pat dry.
Table grapes are at their best served slightly chilled to enhance
their crisp texture and refreshing flavor.
Seedless grapes are used whole. For seeded grapes, remove seeds
by cutting grapes into halves lengthwise and scooping out seeds
with the point of a knife.
Grapes are easier to peel when they𠆫e frozen. Just rinse frozen
grapes in lukewarm water until skins split. Skins will then slip
right off.
When preparing small clusters of grapes for garnishing, cut the
clusters with scissors. This helps keep the grapes attached to
the stem.
For longer storage, grapes can be canned, frozen or made into
juice or sweet spreads to enhance meals throughout the year. Grapes
can be dried as raisins for use as a snack or in baking.
Canned facts:
Seedless grapes can be canned whole for use in fruit salads and
molded gelatin desserts. If seeded varieties are used, halve and
remove seeds before canning.
Grape juice can be canned, both sweetened and unsweetened. If
juice will be made into jelly later, it𠏋 best to can it without
sugar - then add the proper amount of sugar at jelly making time.
To prevent mold growth, seal grape jelly with two-piece canning
lids and process for five minutes in a simmering water bath.
Freezer facts:
Frozen grape juice is of excellent quality - serve it alone or
mixed with other juices. Freeze a few grape 𢖯opsicles?for an icy
summer treat.
Freeze grape puree for use in making grape pie and to flavor yogurt.
Tray-freeze seedless grapes and store them in freezer containers.
When summer temperatures sizzle, chill summer drinks with 孄rape?ice
cubes.
For an easy, refreshing summer dessert, serve tray-frozen grapes
in a chilled glass bowl.
Dried facts:
The quality of dried grapes, or raisins, is excellent.
For best results, use seedless grapes. If seeded varieties are
used, remove seeds as described under Fresh facts before drying.
Because of high humidity, sun-drying is not recommended in Missouri.
For best results, dry grapes in a dehydrator or oven.
Recipes:
Quick 佋 fresh ideas
No time to make a fancy dessert? Serve clusters of chilled grapes
on a platter with several types of cheese. Let guests serve themselves.
A breakfast that𠏋 guaranteed to wake up slow starters - heap light
green honeydew melon halves with luscious red grapes and top with
yogurt. A toasted muffin makes this quick meal a nutritious morning
starter.
For a delicious one-course summer dinner, add chilled grapes to
your favorite pasta, chicken or seafood salad. Serve with crusty
bread or roll.
Grape and Chicken Toss
1/2 cup grapes, halved and seeded
1 1/2 cups cooked chicken (or turkey) chunks
1 avocado diced
3 tablespoons slivered almonds
1/4 cup yogurt
2 teaspoons lemon juice
1/8 teaspoon cayenne pepper
dash white pepper
Toss grapes, chicken, avocado and almonds. Mix yogurt, lemon juice
and peppers and pour over grape-chicken mixture. Toss again. Serve
chilled on whole wheat toast.
Makes: 4 to 6 servings.
Microwave Fruit Compote*
3/4 cup halved grapes, seeded
2 peaches, pitted and sliced
2 plums, pitted and sliced
1 cup water
2 tablespoons quick-cooking tapioca
2 tablespoons frozen apple juice concentrate
1 teaspoon honey
1/2 teaspoon dried mint leaves
Combine all ingredients in a two-quart casserole. Microwave on
high for 14 minutes to 21 minutes, or until tapioca is tender
and translucent, stirring twice. Chill at least three hours before
serving.
Makes 8 half-cup servings
* To prepare on top of the range, combine all ingredients and
cook over medium heat, stirring continuously, until tapioca is
tender and translucent.
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