GRAPE OVERVIEW INFORMATION
Grapes are the fruit of a vine . The whole fruit, skin, leaves and seed of the grape plant are used as medicine. Grape seeds are by-products of the manufacturing of wine. Be careful not to confuse grape with grapefruit, and other similar sounding medicines.
Grape is used for preventing diseases of the heart and blood vessels, varicose veins, hemorrhoids, “hardening of the arteries” (atherosclerosis), high blood pressure, swelling after injury or surgery, heart attack, and stroke.
Some people also use grape as a mild laxative for constipation. You have probably heard of grape “fasts” as part of “detoxification.”
Grape seed is used for diabetes complications such as nerve and eye problems, improving wound healing, preventing tooth decay, preventing cancer, an eye disease called age-related macular degeneration (AMD), poor night vision, liver disorders, and hay fever.
Dried grapes, raisins, or sultanas (white raisins) are used for cough.
Grape leaf is used for attention deficit-hyperactivity disorder (ADHD), chronic fatiguesyndrome (CFS), diarrhea, heavy menstrual bleeding, uterine bleeding, and canker sores.
Grape leaf is used as a food, particularly in Greek cooking.
How does it work?
Grape contains flavonoids, which can have antioxidant effects, lower the levels of low density lipoproteins (LDLs, or “bad cholesterol”), relax blood vessels, and reduce the risk of coronary heart disease. The antioxidants in grape might help to prevent heart disease and have other potentially beneficial effects. Red grape varieties provide more antioxidants than white or blush grape varieties.
Grape leaf might reduce inflammation and have astringent effects. In other words, grape leaf seems to be able to draw tissue together, which could help stop bleeding and diarrhea. These properties appear to be greatest in the red leaves.
Warnings:
-Grapes and grape juice are not recommended for obesity, stomach ulcers, diabetes, colitis, diarrhea and dysentery.
-You will get an upset stomach if you eat grapes with milk, cucumbers, melon, fish, beer, mineral water and fatty meals.
-If you have a cavity in a tooth, eating grapes or drinking grape juice will intensify your tooth destruction. Rinse your mouth every time you eat grapes.
Top 21 ways to use Grapes
1. Bake – Grapes act like any other berry – which is what they are – in baking applications, including pies, tarts, cakes, breads, and pizzas (or focaccia, too). Baked Brie en croute with grapes is a classic for buffets.
2. Blend – Toss them – skins and all – into a blender to create smoothies, cocktails, and other tasty drinks.
3. Blister – High heat is the trick (try grape seed oil for this). Cook just until the skins are taut.
4. Broil – Try grapes wrapped in prosciutto for a riff on Angels on Horseback. Great for tapas.
5. Clip – The best way to present grapes on a fruit platter or as a (truly edible) plate garnish is to clip them into smaller clusters. Grapes provide height, coverage, color and simply great taste.
6. Cup – Check out our Grapes and Lemon Cups.
7. Decorate – Grapes practically arrange themselves, and with three colors to work with, they’re a caterer’s dream. So go ahead, drape, nestle, be-ribbon – your imagination is the limit.
8. Dip – Rich chocolate – dark, milk, white, flavored – and grapes make a delightful pairing.
9. Dress – Grapes blend particularly well with salad dressing of all types, offering their own juicy flavors of sweet and tart to the mix. Experiment with salads featuring grapes and dressings that include citrus juices and vinegars of all stripes: balsamic, red and white wine, sherry, rice and apple cider.
10. Freeze – Freeze grapes in single layers and add to beverages, ice creams, gelato and sorbets.
11. Frost – Grapes "frosted" with sugars are an elegant garnish for flans and brûlées, cakes and dessert plates.
12. Grab ‛n Go – Pack ‛em in clam shells, plastic tumblers – whatever you’ve got – as a stand-alone grab ‘n go or as a side or accompaniment to sandwiches and wraps.
13. Grill – Skewer up some fruit, brush with a glaze, grill and serve warm as a side, garnish or for dipping.
14. Layer – Grapes are juicy, nutritious and beautiful in breakfast parfaits.
15. Pickle – Check out our recipe here. It’s a wonderful side for a Ploughman’s Lunch.
16. Roast – Just like when you roast vegetables, grapes also caramelize, yielding a flavor that is wholly unique. You can top your dish with roasted grapes as-is or turn them into a luscious sauce.
17. Sauce – Think of the classic Sole Veronique and then create your own signature sauce with grapes. Consider grape skillet sauces made with wine or other flavorful liquids, herbs and spices, shallots and garlic – improvise at will.
18. Sauté – Grapes tossed in hot oils and fats are literally ready to burst with flavor. Grapes also complement the flavor and cut the richness of oils such as olive, varietal grape seed, toasted sesame and nut oils, and fats, such as butter and duck fat.
19. Skewer – Replace tomatoes with grapes and skewer up a Caprese Salad bite. Alternate grape berries with cheese cubes, or grill them on a kebob with meats, fish or shrimp.
20. Slice – Halve them for salads, wraps, sandwiches and kids plates or slice them to use in spreads or for molded desserts (see Grape Fennel Flan) or a stylish garnish.
21. Swap – Replace tomatoes with grapes: grapes can go anywhere a tomato goes…and beyond. Think salsa, salads, gazpacho, skewers, roasted in sauces and more.
