*This article includes mentions of merchants or brands who are partners of DoorDash, and DoorDash may receive a commission if you choose to make a purchase from these merchants or brands.
Grapes are an essential snacking fruit in my house. Seedless red, green, or blue-black grapes make regular appearances in my daughter’s lunch, at backyard picnics, and on cheese plates or charcuterie boards at home. And specialty grapes like sugary Cotton Candy, plummy Moon Drop, and floral-sweet Gum Drop are little luxuries, an extra sweet treat to eat out of hand. I tend to buy grapes on sale, which means the bags are usually bursting — and sometimes I can’t get through them fast enough if they’re super ripe. So I've found creative ways to use up all the grapes in the bag: roasting them for baked Brie, freezing into flavorful ice cubes, and more. And I’ve come to appreciate the versatility of grapes, which work in desserts, appetizers, cocktails, dressings, even soups. As summer approaches, here are some of my favorite recipes using grapes.
Skewer and Grill Grapes
These are a delightful, easy summer dessert and a snackable treat. Thread soaked bamboo skewers or metal grilling skewers with a variety of whole grapes, such as seedless green, red, or blue-black grapes, or alternate grapes with melon cubes, mango or pineapple chunks, or whole strawberries. Grill over medium-high heat on an outdoor grill (or indoors on a grill pan) until you get some marks, rotating the skewers every 30 seconds to 1 minute for a total of about 2 to 3 minutes. You can also make grilled grape and fruit skewers by putting them on a foil-lined baking sheet and placing them under an oven broiler set to high for 1 to 2 minutes; monitor closely to prevent burning. Pair with a sweet yogurt dipping sauce (stir together 1 cup vanilla yogurt, 1 Tbsp fresh lemon juice, and 1 Tbsp honey), or finish them with a drizzle of honey and a handful of chopped fresh mint.
Make Grape Ice Cubes
Spread out whole grapes in a single layer on a sheet tray and freeze for about 1 hour, then transfer the frozen grapes to a resealable, freezer-safe bag or container — stored this way, they’ll last up to a year. That’s it! Blend the icy orbs into smoothies in place of ice cubes to create a frothy, creamy consistency, or go all in on the frozen grapes and whir into a grape sorbet or granita. Plunk a few frozen grapes into cocktails or a pitcher of sangria to cool down drinks without diluting them — as a bonus, you’ll have a fruity snack to enjoy once you reach the bottom of the glass.
Pickle Your Grapes
In a saucepan, combine 1 cup apple cider vinegar (red wine vinegar works too), 1 cup sugar, and ½ cup water, along with a few whole spices of your choice, such as cinnamon sticks, star anise, cardamom, peppercorns, or mustard seeds. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 5 minutes. Remove the saucepan from the heat and allow it to cool. Prep 1 pound of grapes by discarding any that are blemished or past their prime, then place in a heat-safe container. Once the brine has cooled, pour it over the grapes to fully submerge, cover with a lid, and place in the fridge overnight. The next day, they’ll be ready to eat, but I’ll confess to snacking on them after only an hour. Pair the pickled grapes with charcuterie boards, slice them in half and add them to salads, or dice them to make a tangy relish for grilled proteins like swordfish or pork chops. Be sure to save the pickling liquid: It can be used like a grape shrub to shake or stir into beverages, like lemonade or a martini.
Roast Grapes
If you’re looking for unique ways to eat grapes, this simple technique concentrates their sweetness, making them a great addition to grain bowls, salads, cheese boards, or sandwiches such as chicken salad and grilled cheese. Toss 5 cups of washed and dried grapes with 2 Tbsp olive oil, 1 Tbsp balsamic vinegar, ½ tsp kosher salt, ¼ tsp ground black pepper, and a sprig of a hardy, fresh herb like thyme or rosemary. Roast for 20 minutes at 400°F. For an easy yet elegant appetizer, just add a wheel of Brie to a baking dish and scatter grapes around it and bake at 400° for about 15 minutes, until the grapes get wrinkly. Finish the jammy grapes and melty brie with a drizzle of balsamic vinegar and serve with crusty baguette slices or sturdy crackers.
Blend a Batch of Gazpacho
You might be most familiar with tomato-based gazpacho, but ajo blanco, which is made with green grapes and almonds, is a classic chilled Spanish soup that deserves a spot in your summer recipe rotation. In a high-speed blender or food processor, blend ½ pound seedless green grapes with ¼ cup almonds (I like to use slivered ones here), a roughly chopped medium-sized English cucumber (or two small Persian cucumbers), one minced garlic clove, and kosher salt (to taste) until you reach a smooth consistency. If the soup seems too thin or watery, add another handful of almonds and blend. You can play around with garnishes; slivered almonds, diced grapes, and a drizzle of olive oil and champagne vinegar are all fair game. Delicate herbs like dill or mint would make a lovely garnish or an herbaceous addition blended into the soup itself.
Make Grape Compote
If you’ve had your fill of snacking on grapes and want to quickly use up the rest, turn red, blue-black, or Concord grapes (my favorite for this method, though you may need to remove seeds) into a fruit compote. It’s perfect for slathering on toast, spooning over pancakes, topping yogurt parfaits or ice cream, or blending into dressings. In a nonstick pan or pot, combine 3 cups grapes, ½ cup sugar, and the zest and juice of one medium-sized lemon. Add enough water to just cover the fruit and sugar mixture. Set heat to medium and allow the mixture to come to a rolling boil, then stir and lower the heat to medium-low. Allow the compote to simmer — though you may need to reduce heat to low if it starts to bubble again — for about 20 minutes. It should reach a glossy, thick, jammy consistency that easily coats the back of a wooden spoon.
PHOTO CREDIT:
Photographer: Paul Quitoriano
Food Styling: Mieko Takahashi
Art Direction: Sarah Ceniceros Gomez
