Food & Cooking Recipes Ingredients Fruit 15 Great Recipes Starring Grapes By Marie Viljoen Marie Viljoen Instagram Marie is a freelance writer for MarthaStewart.com. Editorial Guidelines Updated on July 14, 2020 Share Tweet Pin Email Trending Videos Grapes are a familiar, perfect, and portable snack. Because of the appealingly juicy sweetness we tend to think of these ubiquitous fruits as a standalone food, eaten straight from the bunch. But grapes are in fact highly versatile ingredients, with a surprisingly wide range of application. From rustic to sophisticated, simple to complex, grapes have a winning ability to adapt to dishes that are sweet or savory, smooth or crunchy, hot or cool. Raw or cooked, chopped or whole, puréed or frozen, grapes can inform and define a diverse menu, from drinks and snacks through salads, entrées, and desserts. We think they add interest and complexity to any stage of a meal. Grapes can be the backbone of condiments, as well as the sought-after treasure inside a chewy focaccia. They are the delectable filling for buttery shortcakes as well as the cool refreshment in a no-churn sorbet. Even crisp seedless grapes, which are available year round in the grocery store, can be transformed by slow-roasting and clever pairing: In a simple supper of roasted chicken they dissolve in a bed of stuffing, caramelizing as they cook. And their characterless candy-sweetness is improved in a quick and piquant pico de gallo. In late summer and fall it is worthwhile to hunt down seasonal grapes and to remind ourselves that grapes have a harvest time and flavor all their own: Seek out flavorful Concords (and their cousins) or distinctive Muscats, then indulge in a festival of grape celebration using our gallery of recipes to guide you. When shopping for these fruits look for grapes that are plump, with smooth unbroken skins; they should also be firmly attached to the stems. The omnipresent green seedless ones are at their sweetest when they have a pale-yellow hue. Often, grapes are covered with a whitish "bloom," which is a natural protection against loss of moisture and spoilage. When you get home, check over the grapes and discard any damaged ones, place bunch in a plastic bag, and refrigerate for up to three days. Rinse just before using. 01 of 15 Garden-of-Evil Punch Addie Juell Packed with moodily dark fruit this luscious punch is a showcase for whole, in-season bunches of grapes. And it tastes even better than it looks. View Recipe 02 of 15 Farro Salad with Oven-Roasted Grapes and Autumn Greens Marcus Nilsson This assertively herbed and nutty farro salad is filled with the honeyed texture of roasted grapes. To celebrate their season, use musky Concord grapes to add a final flourish of flavor (just swallow the seeds!). View Recipe 03 of 15 No-Churn Grape Sorbet Aaron Dyer The freshness of mint with lemon juice balance the seedless sweetness of the grapes in this refreshing sorbet. All it takes is five minutes (plus freezing time). View Recipe 04 of 15 Green Fruit Bowl with Frozen Grapes Christopher Baker Have you ever frozen grapes? You should! Mixed with soft green melon and kiwi and dressed with thyme-scented syrup, frozen grapes are the luxuriously lingering mouthful in this fruity riff on a green salad. View Recipe 05 of 15 Oven-Dried Grapes Aaron Dyer Slow-and-low: Baking entire bunches of grapes in a cool oven for eight hours transforms a familiar fruit into a compellingly more-ish partner for cheese. Bake more than you think you need. They disappear fast. View Recipe 06 of 15 Grape Pico de Gallo Aaron Dyer The sweet crunch of seedless grapes is turned savory by the addition of cilantro, hot pepper, and bright lime. Ready in under five minutes this is an effortless topping for ripe avocado, grilled corn, or a charred steak. View Recipe 07 of 15 Roasted Chicken Breasts with Grape Stuffing Marcus Nilsson This one-skillet comfort meal is a showcase for bone-in chicken breasts roasted on top of a fragrant stuffing. Grapes, white wine, and the chicken's roasting juices infuse the ciabatta pieces with flavor while the top crackles with brown goodness. View Recipe 08 of 15 Grape Focaccia Mike Krautter With a sticky pocket of juice oozing jammily around each fruit this yeasty focaccia is destined to become a staple. Tear it apart and serve with soft cheeses. View Recipe 09 of 15 Roasted-Grape Shortcakes Mike Krautter A fragrant filling of grapes roasted with thyme and cinnamon makes these buttery shortcakes distinctly different. View Recipe 10 of 15 Polenta Grape Cake Mike Krautter Rosemary and honey bring out the best in the seedless grapes that stud this simple and rustic cake. View Recipe 11 of 15 Panna Cotta with Roasted Grapes William Brinson The quiet silkiness of panna cotta is the ideal backdrop for the rich juices of roasted grapes. View Recipe 12 of 15 Red Fruit Salad with White Balsamic and Black Pepper Pippa Drummond The secret to this vivid fruit salad is the vinegar-reduction with pepper, which adds a bracing backdrop to the soft summer fruits. View Recipe 13 of 15 Roasted Grape and Burrata Crostini Gabriela Herman Roasting well-seasoned grapes with rosemary is the secret to this creamy-crunchy appetizer. View Recipe 14 of 15 Grape Jelly Christopher Testani Choose Concord grapes to get that classic grape jelly flavor, but any variety will fit the bill for this recipe. View Recipe 15 of 15 Concord Grape Tart Mike Krautter Did we save the best for last? The distinctive early fall flavor of Concord grapes is celebrated in this buttery tart. Cooking and straining the fruit removes their seeds and captures their fleeting aroma. 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