We've grown accustomed to having certain fruits and vegetables all year round. Did you know that many varieties of grapes are actually harvested in the fall? The fall varietals are unlike your standard red or green grape; one of my favorites is the Moon Drop Grape. They are a dark rich purple color, almost black, and they are the perfect amount of sweet.
Grapes are a fantastic accompaniment to many savory foods. A couple of my favorite grape recipes are Grape Salsa Fresca and Grape Salad. The Grape Salsa Fresca can be paired with any mild white fish or chicken. It could also be eaten by itself because it is so awesome! The Mood Drop Grapes are superb for both recipes.
The grape salad is a show stopper. It is incredibly satisfying as an accompaniment to any meal or as a main course. It is beautiful and delicious so it is also great for parties. Enjoy these fun recipes, they will keep things fresh and fun while the temperature begins to drop and the cool air creeps in.
Grape Salsa Fresca
3 cups grapes, your preference, halved
1 jalapeno, seeded, minced
2 T fresh cilantro, stemmed, chopped
1 lime, zest and juice
2 t honey
Zest lime into mixing bowl then squeeze the juice into the same bowl. Add the remaining ingredients and toss together until well coated.
1 1/2 packages Arugula
2 cups grapes, halved (reserve 6 for dressing)
1 cup marcona almonds
2 T *saba or balsamic vinegar
1 T sherry vinegar
1/2 c olive oil
1/4 c pecorino or parmesan, shaved
Any protein you'd like
Combine the 6 grapes, shallot, saba, and sherry vinegar in the blender. Blend until smooth
Keep blender running and slowly add olive oil until it emulsifies. Add a pinch of salt.
Place greens in a bowl, add grapes and almonds and toss with 1/4 c of dressing and a pinch of salt. Top with pecorino or parmesan
*Saba is reduced grape must. It is a sweeter substitution for balsamic vinegar and has a lighter flavor.