Magazine article Sunset

Grapes Are Team Players

Magazine article Sunset

Grapes Are Team Players

Article excerpt

Although delicious unadorned, sweet, crisp grapes flaunt their virtues to an even greater degree when they're mixed with other foods.

Combine the grape's natural sugars with a few tart tomatillos for a sweet-sour fruit relish to complement smoked pork chops. Grapes also add a cool moistness to the jicama salad's crunchy snap. And the grape's natural acidity balances the sweetness in the chocolate bonbon dessert.

You'll find grapes in good supply now. Look for plump ones firmly attached to fresh, pliable stems.

Grapes with Smoked Pork Chops
  3 cups  about 1 lb.) green seedless
       grapes, rinsed
1 1/2 cups (6 to 7 oz.) small tomatillos,
       husks removed, rinsed and
       cut in half
  4 smoked pork chops (about 1 3/4 lb.
    Small clusters of green seedless

Put the 3 cups of grapes and the tomatillos in a 10- to 12-inch frying pan. Cover and cook over medium heat until grapes are soft, 10 to 15 minutes. Add pork chops and cook, uncovered, over high heat; turn chops and stir grapes occasionally. As liquid reduces, lower heat to medium; stir often until chops are lightly browned and grapes are soft and lightly browned, 12 to 18 minutes. Transfer chops to platter and spoon the grape mixture over the meat. Garnish with grape clusters. Serves 4.

Per serving: 380 caL; 29 g protein; 18 g fa t (5.6 g salt); 27 g carbo.; 2,095 mg sodium; 9 1 mg chol.

Jicama and Grape Salad
   1 1/4  pounds jicama, peeled and cut into
         matchstick-size sticks (about
         4 cups)
 3/4 pound (about 2 cups) green, red, or
         black seedless grapes, rinsed
         and cut in half
      Mint dressing (recipe follows)
      Fresh mint sprigs (optional)
In a bowl, mix jicama, grapes, and mint
dressing. … 
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