How to choose and cook grapes in an autumn recipe?

While this fruit has inspired many artists since Antiquity, in our lands, we associate it almost exclusively with wine. Although the reason is obvious, we often forget that these little pearls of different colors and varieties work wonders both savory and sweet. If the dried version of grapes unleashes passions and slips into English cake dough, rum ice cream, or even sweet and sour semolina to the great dismay of some, the fresh version of the fruit hardly travels the distance between fruit basket and cooked dishes.

How to choose grapes?

Chasselas, Muscat de Hamburg, Cardinal, Centennial, or even Alphonse Lavallée, many varieties exist and are available depending on the season. For example, Italian white grapes are available from early July until October.

The beans should be firm, without spots, wrinkles or bruises. They should be well attached to their flexible but brittle, pretty green stems. If the whole thing seems too “loose” to us, we move on. If a white veil covers them – the bloom – it is a guarantee of freshness, and we do not worry, quite the contrary.

With or without seeds?

The only notable difficulty with the grape is its seeds. If some people get along easily and eat them without further ado, others see it as a point of no return, which closes the doors to the kitchen forever. Good news, there are seedless varieties that make life easier for amateur and experienced cooks.
Also, the thin skin of the grape is in no way a hindrance to tasting, so the peeling step should be forgotten with this fruit.
Finally, with its small size, the grapes cook in record time, it all depends on the expected result.

How to prepare grapes?

It is not recommended to wash the grape berries in advance before storing them in a cool place, for example, otherwise the excess humidity will accelerate the decomposition process.
We therefore clean it just before cooking it and deseed it if necessary.

How to cook grapes?

It’s impossible to think of grapes without associating the idea of ​​cheese. If it works wonders in a raw version with a platter of delicious cheeses, it also adapts perfectly to the exercise of cooking in a powerful gorgonzola risotto. Same idea with the Roquefort soufflé.
Grapes are also a favorite with roast meats. Finally, as a perfect mise en abyme, we do not hesitate to marinate whole bunches in grape juice, spices, and wine.

And in autumn, we don’t forget the spices that warm up the preparations like cinnamon, ginger, cloves, star anise, etc.

Long live the grape!