Fresh Take: Grapes

By Dylan Roche

variety of colors, including red, purple, and green. If you’re a fan of raisins and you’ve always wondered about their distinct brown color, it’s worth knowing this comes from the natural caramelization process that happens as the grapes are dried. Golden raisins achieve their greenish-yellow color thanks to the use of sulphur dioxide, but this ingredient could pose problems for asthmatics—if you fall into this category, it’s best to stick with traditional brown raisins.

As the weather turns colder, it’s not unusual to crave foods that are heavier, warmer, and more comforting. But you’ll likely still be in the occasional mood for something light and crisp—and you’d be surprised how well grapes lend themselves to your next fall meal.

The enduring popularity of grapes stretches far back into history. They’re actually one of the earliest cultivated foods from ancient civilizations, according to the California-based Center for Urban Education and Sustainable Agriculture. Grapes originated in the Middle East as far back as 5000 BCE. The Judeo-Christian Bible contains numerous references to grapes, and the Egyptian tombs bear depictions of grapes in the hieroglyphics on their walls. The Greek used grapes for making wine, one of the primary beverages of their ancient culture.

Grapes eventually made their way to the Americas, where the land that would eventually become California proved to be an especially good climate for their cultivation. Today, the United States continues to be among one of the world’s foremost growers of grapes, along with Italy, France, Spain, Mexico, and Chile.

Among grapes that are grown, there are three types. According to the Food and Agriculture Organization of the United Nations, only 27 percent of grapes are grown for the purpose of eating—these are referred to as table grapes. A significant 71 percent of grapes are grown for wine, while only 2 percent are grown to be dried out and made into raisins. Grapes come in a Grapes are a source of vitamins C, K, E, and potassium, as well as dietary fiber. However, the standout nutritional benefit of grapes is their high level of compounds known as flavonoids, which protect your body from the damage it sustains on a regular basis—flavonoids help your body fight the aging process, stave off cancer, boost immunity, and repair cardiovascular damage. The most prominent flavonoid in grapes is resveratrol, and it’s found most prominently in red or purple grapes. (And yes, these flavonoids are also found in wine, though it’s still important to drink in moderation.)

When you’re selecting grapes from the store, look for bunches that are bright in color and have no (or very few) shriveled grapes. If you wash them before putting them in the fridge, take care to dry them out well before putting them away, as moisture will make them decompose faster. If they’re kept nicely dry, grapes will stay good for about one week in the fridge.

Of course, you can also opt to freeze grapes for longer storage, but do not try to thaw them out after they’re frozen. Instead, pop them as a cold, refreshing treat similar to bite-size pieces of fruity sorbet.

Grapes make an easy and nutritious snack, and they’re a colorful addition to any cheeseboard or charcuterie platter during your holiday entertaining. But you can also incorporate grapes into a variety of recipes, whether it’s something fancy for a party or something ordinary for everyday nourishment. Here are a few ideas:

3 cups cooked chicken, chopped into small pieces 3/4 cup plain Greek yogurt 2 tablespoons curry powder 2 tablespoons maple syrup 1/2 cup roasted cashews 2 stalks celery, diced into small pieces 1 cup grapes, seeded and chopped 4 scallions, sliced 1 teaspoon coarse sea salt

Combine yogurt, curry powder, maple syrup, and salt in a large bowl. Add chicken, cashews, grapes, and scallions to the dressing. Toss well, adding some freshly ground black or red pepper if the salad needs a little kick.

3/4 cup warm water 2 tablespoons warm milk 3 teaspoon sugar 1 teaspoon honey 1 1/2 teaspoons active dry yeast 1 3/4 cup whole-grain flour 2 teaspoon coarse sea salt 1/2 cup olive oil 2 cups purple grapes, seeded and cut in half 1 teaspoon fresh rosemary 1/4 cup crumbled goat cheese 1/4 cup raw sugar

Whisk together the water, milk, yeast, and sugar. Allow it to foam for approximately 10 minutes, then add flour. Separate 1 teaspoon of sea salt and 2 tablespoons of olive oil and add to the mixture. As the mixture forms a thick dough, transfer to a floured surface and knead for approximately 10 minutes. Oil a large bowl and place the dough inside. Cover with a towel and allow to rise for approximately 2 hours. The dough should double in size. Divide the dough in two and set each mound on baking sheet spread with parchment paper. Cover again with a towel and allow to sit for 30 minutes. Coat your hands with a bit of oil and stretch each mound of dough into a 10-inch circle. Cover with a towel and set aside to continue rising for 1 hour. Preheat oven to 450F. In a small bowl, combine honey and remaining olive oil and whisk together. Brush the surface of each circle, then sprinkle with grapes, goat cheese crumbles, rosemary, and remaining sea salt. Bake for 15 minutes until golden brown, and allow to cool completely before serving. eat buns with pesto.