If you pull grapes off the bunch to pop into your mouth as you unpack the groceries in the kitchen, you’re taking the natural first step in grape appreciation.
Then, using the grapes in a fruit salad would show refreshing progress. Now comes the advanced level: cooking with grapes, letting them play new roles in recipes.
Here are a few ideas. The first dish, tangy spring rolls with fresh fruit, have a delicate buzz from a dash of pepper.
They are light-tasting, and can be served as an original version of fruit salad, or paired with sorbet or yogurt for dessert. Vegetarians will appreciate that they contain no animal products.
The wrappers used for the rolls are the stiff, dry tapioca-flour rounds (banh trang) used in Vietnamese cuisine.
They are available in the Asian food section of supermarkets or in Asian markets. Rolls may be prepared up to eight hours before serving.
1 1/2cups water
1/2cup fresh lime juice (see note)
4tablespoons honey
Generous dash cayenne pepper
1/2teaspoon grated lime peel
1 1/2cups seedless grapes
1ripe but firm papaya
6vertical slices fresh pineapple (see note)
128-inch tapioca flour rounds
1tablespoon sugar
1/4teaspoon ground cinnamon
2tablespoons minced fresh basil leaves
To prepare lime syrup, mix water, lime juice, 3 tablespoons honey and cayenne. Heat mixture until warm but do not boil; stir in lime peel.
Cut grapes in half. Peel papaya, cut in half and remove seeds. Slice vertically into 12 strips. Cut each slice (spear) of pineapple in half vertically again, making 12 strips.
Reserve 1 cup syrup for dipping sauce, and pour remaining syrup into large pie plate or shallow bowl. Dip 2 tapioca flour rounds in syrup, holding both together and turning them over in the syrup until softened and pliable. (Do not allow tapioca rounds to get too soft when moistening in liquid or they will tear during the filling process.)
Place moistened double rounds on a flat surface. Arrange 2 strips each of papaya and pineapple and 1/4 cup grapes in center of round, leaving 1 inch on each end.
Combine sugar and cinnamon; mix well. Sprinkle fruit with cinnamon sugar. Fold one half of round over filling, then fold in edges at ends of filling. Roll tightly to enclose filling. Sprinkle roll with cinnamon sugar.
Place roll on a flat platter or pan and cover with moist paper towels while preparing remaining rolls. Cover with plastic wrap (over the moistened towels) and refrigerate until serving time.
To make lime dipping sauce, add 1 tablespoon honey and basil to reserved lime syrup. Stir until honey is dissolved. When ready to serve, cut each of the 6 rolls into 4 or 5 pieces and serve with dipping sauce, or spoon 3 tablespoons sauce on individual serving plate and place cut rolls on sauce.
Note: Grate lime peel before squeezing for juice. If fresh pineapple slices are not available at your grocers, pare and core half or whole pineapple. Slice half of pineapple vertically into 6 pieces. Halve each slice vertically. If you buy pineapple slices cut horizontally, cut into strips.
Makes 6 servings. Per serving: 159 cal., 2 g pro., 0 g fat, 40 g carbo., 0 mg chol., 1 g fiber, 7 mg sodium.
8ounces fresh goat-cheese log
2tablespoons flour
1/2teaspoon dried basil, crushed
3tablespoons melted butter
2/3cup chopped pecans or almonds
1pound seedless grapes
Slice cheese log into 1/2-inch rounds. Combine flour and basil. Dredge each slice of cheese in flour mixture. Dip slices in butter then coat with chopped nuts; press nuts lightly into cheese. Place cheese on a plate or small tray and refrigerate 1 hour or until completely chilled.
Place on a nonstick baking sheet (line the baking sheet with parchment paper if it does not have a nonstick surface). Bake at 400 degrees for 6 to 8 minutes, or until nuts are crisp and cheese is warm. Cut grapes into clusters of 6 to 8 grapes. Serve cheese with grapes as an appetizer or dessert.
Makes 8 servings. Per serving: 217 cal., 8 g pro., 15 g fat, 13 g carbo., 32 mg chol., 2 g fiber, 175 mg sodium.
This grilled salad is good warm or cold, and makes a fine accompaniment as a side dish to grilled beef and chicken. Topped or tossed with sliced beef steak or chicken breast, it also makes a fine main-dish salad.
1/3cup fresh lemon juice (see note)
2tablespoons minced chives
2teaspoons sugar
1teaspoon finely shredded lemon peel
1teaspoon garlic salt
1/4teaspoon ground black pepper
1/4cup olive oil
3medium heads romaine lettuce
1pound seedless grapes
1/3cup shredded Parmesan cheese
To prepare lemon dressing, combine lemon juice, chives, sugar, lemon peel, garlic salt and pepper. Slowly add olive oil while mixing with a whisk or fork.
Cut romaine in half vertically.
Leave grapes in clusters of 10 to 15 grapes. Brush with lemon dressing. Grill 5 to 8 minutes over medium-high heat or until grapes are heated but still firm; turn clusters over occasionally.
Brush romaine with lemon dressing. Grill 1 to 2 minutes over medium-high heat; do not allow leaves to char. Turn romaine over and grill 1 to 2 minutes. Cut romaine into bite-sized pieces. Remove grapes from clusters and add to lettuce. Toss with shredded cheese and remaining dressing.
Makes 6 servings. Per serving: 175 cal., 4 g pro., 11 g fat, 18 g carbo., 4 mg chol., 3 g fiber, 453 mg sodium.
Note: Cook’s tip – shred lemon peel before squeezing lemon for juice.
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