Grateful for Grapes

When I was a kid, grapes were my favorite food in the world. I was such a fussy eater that my mother would do anything to get me to eat…so I insisted that my grapes be peeled. With four kids to cook for, I can tell you that my indulgence didn’t last very long, but love affair with grapes has…

The fruit of a woody climbing vine, the exact origin of the grape is not really known, although many believe it to be Asia Minor, the Caspian Sea region or Armenia. Origin notwithstanding, the grape is one of the oldest cultivated fruits in the world, dating back to the earliest civilizations. While some suggest that grapes go back 7000 years to western Asia, drawings in ancient Egyptian burial sites indicate that grapes were grown as early as 2375, BC, with cultivation in China even earlier.

Grapes are, as we all know, not only delicious, but the main ingredient in wine and other alcoholic beverages. Winemaking is nearly as old as the grape itself, with wine being so venerated by the Greeks and Romans that it had its own gods…Dionysu and Bacchus. The fall of the Roman Empire saw viticulture being adopted by the Gauls, with the French elevating winemaking to an art form.

The family of grapes includes three species…from Europe come the grapes ideal for winemaking…these are the most commonly cultivated; from North America, the finest table grapes, including Concord (black), Niagara (green) and Catawba (red), with the third species being hybrids developed from the European species. The largest grape-producing countries are Italy, France and Spain.

Grapes are often classified according to their use…from table fruit to cooking and baking and winemaking and raisin production. Most grape varieties grow best in hot climates, but some do tolerate temperate weather.

Some of the most wonderful grapes come to us from the European varieties…the Muscat grapes…either the black or green…these juicy, fruity grapes are like heaven on your tongue. And then there are what we call ‘champagne grapes’ which are actually Black Corinth or Zante grapes, a variety from Greece. These tiny, incredibly sweet grapes got their name in California, where champagne is often served garnished with these lovely little jewel-like grapes.

Buying grapes will take a bit of inspection. Look for uniform color and firm, undamaged skin. Soft, wrinkled or blemished grapes are on the way to spoiled. Grapes that are whitened at the stem are pretty far from fresh. Since most grapes (organically grown notwithstanding), are treated with chemicals, it’s very important to wash them well before eating.

Grapes are a great source of potassium, making them a great summer snack. Credited with many medicinal properties, grapes are a rich source of vitamin B-6, C and thiamine. Grapes are also used very often in natural medicine to purify the system, as a diuretic and a vehicle to re-mineralize the blood.

Grapes are just amazing eaten fresh off the stem, but juiced, in fruit salads, tarts and salads, they add a sweet zip that is without compare. They work very well with savory dishes, with their gentle sweetness complementing opposite flavors quite well.
My favorite way to eat grapes? Check out this salad.

Clean arugula and arrange it on a platter. Chill completely.

Combine the balance of the vegetables and grapes in a mixing bowl. Set aside while making the dressing.

Heat a dry skillet over low heat. Stir in hempseeds and lightly toast until fragrant, about 3 minutes. Transfer hempseeds to a suribachi (grinding bowl) and grind until half broken. Add scallions and grind to a paste. Transfer to a small mixing bowl and add oil, vinegars and a light seasoning of salt. Whisk until well blended. Adjust seasoning to your taste. Fold dressing into the vegetables and toss gently until well-coated.

To serve, mound the vegetables onto the bed of chilled arugula.

Makes 4-6 servings.