Although this time of year grapes are celebrated for the wine harvest, there are plenty of more delicious uses for these fruitful berries. While table grapes differ from those used to make wine, they make for a refreshing addition to a daily meal or snack. There are more than 60 different species of the plant, native and grown on nearly every continent, and have thousands of different varieties. These berries have an extensive history, dating as far back as 5000 B.C. in Asia, and seen in hieroglyphics in Egypt, ancient civilizations in Greek and Rome, and along the Rhine River in Germany. Grapes are also known to have played a role in biblical stories, mentioned several times as the fruit of the vine. Throughout the centuries, grapes were transported across the world as explorers introduced their cultural fondness of the food. Eventually, grapes found a lasting home right here in the California Central Valley where approximately 90 percent of US grapes are grown. Nearly 2 billion pounds of table grapes alone are produced each year in CA.
Sweet yet tart, grapes are a perfect snack to be eaten as is, or can be used to add pizzazz to any appetizer, dish or desert. Adding grapes to a meal is a lusciously healthy choice, as these berries are rich in antioxidants, vitamins, nutrients and anti-bacterial properties. Along with antioxidant support, grapes provide us with a startling amount of health benefits, from anti-inflammatory, to anti-aging and longevity, even anti-cancer properties, just to mention a few. They give a whole new meaning to the term delicious and nutritious. When searching for grapes to buy, the skin should be unbroken and smooth. Don’t be alarmed by a white ‘bloom’ as that is a natural moisture barrier and protection for the fruit. Grapes come in a variety of colors and sizes, from red to purple, and green to crimson, each having a distinctive texture, flavor and aroma. Green grapes are sourer, while purple grapes are sweeter, blue-black grapes being the least sweet. Make sure your grapes are fully ripe, plump and free from wrinkles. Always wash your grapes, and store them in the refrigerator, and enjoy them any way you want!
Chicken, Red Grape & Pesto Pizza
Ingredients:
1 (11-ounce) can refrigerated thin-crust pizza dough
Cooking spray • 1/3 cup refrigerated pesto
1 1/2 cups seedless red grapes, halved • 1/4 cup sliced green onions
8 ounces shredded skinless, boneless rotisserie chicken breast
3 garlic cloves, thinly sliced • 4 ounces fresh mozzarella cheese, thinly sliced
3 tablespoons grated Romano cheese • 1/4 teaspoon black pepper
Directions:
Preheat oven to 425°. On a lightly floured surface, pat dough into a 12-inch circle; gently place dough on a pizza pan coated with cooking spray. Spread pesto evenly over dough, leaving a 1/2-inch border around edges. Arrange grapes evenly over dough; top evenly with chicken. Top with garlic and mozzarella; sprinkle with Romano and pepper. Bake at 425° for 20 minutes or until crust is golden brown. Sprinkle with onions. Cut, serve and enjoy! *Recipe courtesy of myrecipes.com
Grape, Celery & Couscous Salad
Ingredients:
1 cup Israeli couscous • 1 teaspoon grated orange zest plus 2 tablespoons juice
2 tablespoons extra-virgin olive oil • 1 tablespoon white-wine vinegar
Salt and pepper • 1/2 pound halved red seedless grapes
3 thinly sliced stalks celery plus 1/2 cup celery leaves
Directions:
Cook couscous according to package instructions. Whisk together orange zest plus juice, olive oil, and vinegar. Season with salt and pepper. Toss with couscous, grapes, and celery stalks and leaves; season with salt and pepper.