Have you ever bought a bunch of grapes only for them to be too sour to enjoy? Try roasting them! Roasting concentrates the sugar content in grapes and makes the taste more palatable. You can pair roasted grapes with pork orchicken, or use a blender or food processor to make a compote for cheese and crackers. Here, I decided to add the grapes to plain Greek yogurt with some sesame snaps for added crunch as a dessert or snack.
See Also
Grapevines during winter dormancy – eVineyard blogOverwintering Grapes: How To Prepare Grapevines For WinterHydrogen cyanamide breaks grapevine bud dormancy in the summer through transient activation of gene expression and accumulation of reactive oxygen and nitrogen speciesWhy Old Vine Wines Are So Special | Wine FollyRoasted Grapes with Greek Yogurt 
Recipe by Tok-Hui Yeap, RD, LD
Ingredients
- 1 to 2 small bunchesred grapes (36 to 42 grapes)
- 1 teaspoon olive oil
- ¼ teaspoon salt
- ⅛ teaspoon fresh ground pepper
- 3 cups plain Greek yogurt
- 3 pieces sesame snaps, crushed into small sections
Directions
- Pre-heat oven to 425°F (220°C).
- Place grapes with stems intact in a roasting pan. Add olive oil, salt and pepper and toss grapes a few times to evenly coat them.
- Bake for 35 to 40 minutes, until the grapes' skin is slightly bubbly on the outside.
- Remove and let cool (or refrigerate for about 10 minutes). Remove roasted grapes from stems.
- Using six bowls, place in each bowl: ½ cup Greek yogurt, ¼ cup roasted grapes (about 6 or 7 grapes) and a few pieces of sesame snaps. Serves 6.
Cooking Note
- Substitute nuts such as walnuts, hazelnuts or pistachios in place of the sesame snaps.
- Any unused grapes can be stored in an airtight container in the refrigerator for up to four days.
Tok-Hui Yeap, RD, LD, is an Oregon-based registered dietitian and blogger. Read her blog, KinderNutrition.com.
