Munch on a handful of Coronation grapes and be prepared for a big surprise.
They taste like the best grape jelly in the world.
Virtually seedless with a deep, vibrant purple colour, these are not your average table grapes.
Sweet and tender, this table grape, currently available across Canada at your local supermarket or grocery store, is considered this season's must-have treat. Consider it a limited-edition fruit that's known for its exceptional flavour with a taste and texture like you wouldn't believe!
"This little grape is truly an undiscovered gem," says Adrian Huisman, GM, of the Ontario Fresh Grape Growers' Marketing Board. "We encourage consumers to discover this grape's sophisticated flavour and versatility for themselves. "Whether in a jam or jelly or eaten fresh, this grape offers an eating experience unlike any other."
It's interesting to note the Coronation table grape was actually conceived at the Summerland Research Station, in Summerland, British Columbia before being introduced into Ontario's lush Niagara region in the early 1990s. They're now enjoyed across Canada, including Quebec, where they share the spotlight with that province's famous cheeses, to Saskatoon, Calgary and beyond.
"Versatility is not a word often associated with grapes," says registered dietitian Sandra Saville,"Coronation table grapes however, offer such a sophisticated flavour which makes them a nice addition to many dishes. They're nutritious and hydrating, but most importantly they're deliciously sweet which makes it easy to get them into a child's diet."
Their unique flavour and vibrant colour make them a perfect ingredient for desserts, sauces, jams, jellies and juice and are especially enjoyable when eaten fresh out-of-hand, adds Saville.
Better hurray, mind you -- although the harvest is late this season, they're only be around until the first week in October!
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ROASTED ASPARAGUS AND CORONATION GRAPE SALAD
The grapes offer a sweet contrast to the savoury flavours of bacon and Parmesan and bring a new and innovative salad to the table.
5 slices of bacon, cut into 1/2-inch (1 cm) slices
20 thin aspargus spears, trimmed and cut in half widthwise**
Salt and pepper to taste
3/4 cup (175 ml) Coronation grapes
1/3 cup (75 ml) Parmesan shavings
2 Tbsp. (30 ml) balsamic vinegar
2 tsp. (10 ml) extra-virgin olive oil
Preheat oven to 375oF (190oC).
In a medium-sized skillet (with an oven-proof handle) over medium-high heat, cook bacon. Once it begins to turn golden, add asparagus, salt and pepper and saute for 3 minutes. Place skillet directly into oven and bake for 6 to 8 minutes, until asparagus is tender.
Use a slotted spoon to transfer bacon and asparagus to a large bowl, leaving excess bacon fat in skillet. Add grapes and Parmesan shavings, vinegar and oil to bacon and asparagus; mix gently. Serve warm.
Makes 4 appetizer-sized salads, or 2 entrees.
APE OVER GRAPE
- Coronation grapes have a deep purple skin and bloom resembling the Concord grape, with a light green interior. They have a pleasant sweetness reminiscent of Concord grapes with the exception of the skin, which is more edible.
- Choose grapes that are full blue in colour, plump and firmly attached to their stems. They do not ripen further once picked, so they should be sweet.
- Care and Storage: Once at home, leave the grapes in their container and store in the refrigerator. Use grapes within 7 to 10 days. Just before serving, wash gently in a colander.
GRAPE-SICLES
Sweet and thirst-quenching, grape-sicles are sure to satisfy kids and adults alike. Just when you think that it can't taste any better, two whole grapes reveal themselves at the tip of the grape-sicle imparting a burst of fresh cool flavours.
2 cups (500 ml) Coronation blue grapes
2 cups (500 ml) unsweetened grape juice
1/4 cup (50 ml) fresh lemon juice
1 tbsp (15 ml) honey
Place 2 grapes in each popsicle mould or small paper cup. Set aside.
In blender, combine remaining grapes with grape juice, lemon juice and honey. Blend on high until smooth.
Let sit 5 minutes for froth to settle and stir.
Pour juice evenly into popsicle moulds or cups. Place infreezer. If using cups, freeze for one hour, then insert popsicle sticks.
Continue to freeze until frozen through, about 2 hours and up to one week.
rita.demontis@sunmedia.ca
