Grapes make the perfect snack: they are delicious, with a juicy burst of flavor, and are hydrating, easy to eat and portable. Additionally, grapes are good for you, offering a variety of nutritional benefits.
Grapes are a natural source of beneficial plant com- pounds, including antioxidants and other polyphenols. At just 90 calories per serving, they also contain no fat, no cholesterol and virtually no sodium.
This healthy, handy fruit is also a versatile ingredient, making grapes a perfect way to enhance your favorite foods and recipes. With their delicately sweet flavor and vibrant hues of red, green and black, grapes lend a deli- cious and attractive addition to dishes from breakfast to dinner. The recipes that follow highlight the art of the possible with fresh grapes from California.
Find more recipes for every meal of the day at grapesfromcalifornia.com.
Hearty Quinoa Salad with Grapes
and White Beans
2 cups (12 ounces) quinoa
2 cups vegetable stock
2 cups water
Lemon Pepper Dressing
1/2 cup white wine vinegar
1/2 cup lemon juice
2 tablespoons olive oil
1 clove garlic
1 1/2 tablespoons honey
1 1/2 teaspoons lemon peel, grated
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
4 cups California grapes
2 cups Chinese pea pods, cut in 1-inch pieces
2 cups canned small white beans, drained
1 cup diced celery
1/4 cup minced cilantro
1/4 cup Anaheim peppers, chopped
12 lettuce leaves
Rinse and drain quinoa. In large saucepan, combine with
broth and water. Bring to boil, reduce heat, cover and
simmer 10-15 minutes. Drain any remaining liquid.
To prepare dressing, combine vinegar, lemon juice, oil,
garlic, honey, lemon peel, salt and pepper; mix well. Add
1/2 cup of dressing to quinoa; mix well and cool.
Add grapes, pea pods, white beans, celery, cilantro and
peppers to quinoa and mix well.
Refrigerate until ready to serve. Serve on lettuce leaves.
Nutritional information per serving: 219 calories;
8 g protein; 40 g carbohydrates; 4 g fat (18% calories
from fat); 0 mg cholesterol; 363 mg sodium; 5 g fiber.
4 boneless salmon fillets (3 ounces
each), skin on
freshly ground black pepper
2 tablespoons unseasoned rice
1 tablespoon grated fresh ginger
1 tablespoon honey
2 teaspoons extra-virgin olive oil
2 cups mixed green and red
California grapes, halved
2 scallions, thinly sliced diagonally
4 cups hot cooked brown rice
2 cups finely shredded green
1 teaspoon sesame seeds
reduced sodium soy sauce
Heat grill to high and oil grates. Sprinkle
salmon with salt and pepper; set aside.
In small saucepan, combine rice vinegar,
ginger, honey and olive oil, and bring to simmer
over high heat. Stir in grapes and scallions, and
season with salt and pepper. Set aside off heat.
Grill salmon, skin side up, 5-6 minutes. Turn
and grill another 2-3 minutes, or until salmon
reaches desired doneness.
Divide rice among four bowls and top with
cabbage and salmon. Spoon grape mixture over
top and sprinkle with sesame seeds. Serve with
soy sauce, if desired.
Nutritional information per serving:
487 calories; 23 g protein; 69 g carbohydrates;
13 g fat (24% calories from fat); 3 g saturated
fat (6% calories from saturated fat); 43 mg
cholesterol; 301 mg sodium; 6 g fiber.
Fruit Breakfast Crepes
1/2 cup low-fat milk
pinch of salt
3/8 cup (1.5 ounces) flour
1 tablespoon butter, melted
1 1/2 cups California grapes, halved
1 1/2 cups oranges, peeled, sliced and
1 tablespoon sugar
1/8 cup orange juice or orange flavor liqueur
1 teaspoon grated orange peel
6 tablespoons nonfat sour cream
1 tablespoon granulated sugar
1/2 teaspoon cinnamon
In blender, combine milk, egg and salt; add flour
and butter. Blend at high speed 1 minute.
To make filling, combine grapes, oranges, sugar,
liqueur or juice, and orange peel; set aside.
Heat lightly-buttered 7-inch skillet or crepe pan
over medium-high heat. Pour 3-4 tablespoons batter
into pan; tilt to spread batter to cover bottom of pan
Cook over medium-high heat about 1 minute, or
until batter is set. Turn crepe and cook about 30
seconds, or until lightly browned.
Fill each crepe with 1/2 cup of filling; fold in half
or roll up. Top with 1 tablespoon sour cream and
sprinkle with cinnamon sugar mixture.
Nutritional information per serving: 145
calories; 4 g protein; 26 g carbohydrates; 3 g fat
(20% calories from fat); 1.7 g saturated fat (11%
calories from saturated fat); 39 mg cholesterol; 80
mg sodium; 1.7 g fiber.
Roasted Squash and Grape Salad
24 ounces cubed butternut squash
(1 1/2-inch pieces)
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh rosemary
freshly ground black pepper
2 tablespoons reduced-fat prepared pesto
1 1/2 cups halved red or green California
4 ounces bocconcini, drained and quartered
4 cups arugula
Heat oven to 425 F.
Place squash on sheet pan with sides and drizzle
with oil, rosemary, salt and pepper. Mix well and
roast until squash is browned and soft, about 25-30
minutes, turning after 15 minutes.
In large bowl, combine warm squash with pesto;
add grapes and cheese and gently toss. Season with
salt and pepper, to taste.
Divide arugula among four serving plates, top
with squash mixture and serve.
Nutritional information per serving: 264
calories; 8 g protein; 33 g carbohydrates; 13 g fat
(44% calories from fat); 5 g saturated fat (17%
calories from saturated fat); 25 mg cholesterol;
223 mg sodium; 5 g fiber.