Top 21 ways to use Grapes from California: The Natural Snack® in Food Service
And counting! Stay tuned for the sequel.
1. Bake – Grapes act like any other berry – which is what they are – in baking applications, including pies, tarts, cakes, breads, and pizzas (or focaccia, too). Baked Brie en croute with grapes is a classic for buffets.
2. Blend – Toss them – skins and all – into a blender to create smoothies, cocktails, and other tasty drinks.
3. Blister – High heat is the trick (try grape seed oil for this). Cook just until the skins are taut.
4. Broil – Try grapes wrapped in prosciutto for a riff on Angels on Horseback. Great for tapas.
5. Clip – The best way to present grapes on a fruit platter or as a (truly edible) plate garnish is to clip them into smaller clusters. Grapes provide height, coverage, color and simply great taste.
6. Cup – Check out our Grapes and Lemon Cups.
7. Decorate – Grapes practically arrange themselves, and with three colors to work with, they’re a caterer’s dream. So go ahead, drape, nestle, be-ribbon – your imagination is the limit.
8. Dip – Rich chocolate – dark, milk, white, flavored – and grapes make a delightful pairing.
9. Dress – Grapes blend particularly well with salad dressing of all types, offering their own juicy flavors of sweet and tart to the mix. Experiment with salads featuring grapes and dressings that include citrus juices and vinegars of all stripes: balsamic, red and white wine, sherry, rice and apple cider.
10. Freeze – Freeze grapes in single layers and add to beverages, ice creams, gelato and sorbets.
11. Frost – Grapes "frosted" with sugars are an elegant garnish for flans and brûlées, cakes and dessert plates.
12. Grab ‛n Go – Pack ‛em in clam shells, plastic tumblers – whatever you’ve got – as a stand-alone grab ‘n go or as a side or accompaniment to sandwiches and wraps.
13. Grill – Skewer up some fruit, brush with a glaze, grill and serve warm as a side, garnish or for dipping.
14. Smoke – Grapes are juicy, nutritious and beautiful in breakfast parfaits.
15. Pickle – Check out our recipe here. It’s a wonderful side for a Ploughman’s Lunch.
16. Roast – Just like when you roast vegetables, grapes also caramelize, yielding a flavor that is wholly unique. You can top your dish with roasted grapes as-is or turn them into a luscious sauce.
17. Sauce – Think of the classic Sole Veronique and then create your own signature sauce with grapes. Consider grape skillet sauces made with wine or other flavorful liquids, herbs and spices, shallots and garlic – improvise at will.
18. Sauté – Grapes tossed in hot oils and fats are literally ready to burst with flavor. Grapes also complement the flavor and cut the richness of oils such as olive, varietal grape seed, toasted sesame and nut oils, and fats, such as butter and duck fat.
19. Skewer – Replace tomatoes with grapes and skewer up a Caprese Salad bite. Alternate grape berries with cheese cubes, or grill them on a kebob with meats, fish or shrimp.
20. Slice – Halve them for salads, wraps, sandwiches and kids plates or slice them to use in spreads or for molded desserts (see Grape Fennel Flan) or a stylish garnish.
21. Swap – Replace tomatoes with grapes: grapes can go anywhere a tomato goes…and beyond. Think salsa, salads, gazpacho, skewers, roasted in sauces and more.