20 Surprising Ways to Cook With Grapes

You may think of grapes as a lunchbox staple, but we’re out to prove that they’re much more than that. The acidity of this popular fruit can balance sweet and savory dishes, and they also lend a pleasant “pop” when you bite into them. Additionally, grapes are packed with antioxidants and have a low glycemic index, making them an essential part of a healthy diet.

From a roasted and caramelized pizza topping to a sauce for Thanksgiving Day turkey, our recipe collection will introduce you to new and exciting ways to use this versatile fruit. All hail the humble grape!

For more information on how to select and store grapes, check out our In Season: Grapes guide.

Roasting the grapes in a blazing hot oven at the last minute creates a sweet char to balance cumin, coriander, and cinnamon-spiced crisp-skinned chicken thighs. The grapes lose their plumpness soon after removing them from the oven, so cook them just before serving.

This nutrient-packed quinoa and greens salad boasts roasted carrots for caramelized flavor, sliced grapes for a juicy burst, and almonds for crunch. Preassemble the ingredients in a bowl to save time, but make sure to add the salad greens right before serving to keep them crisp.
 

While grapes may be an unconventional pizza topping, they work wonders in this simple recipe. As a sweet contrast to nutty pesto and rich Italian cheeses, grapes are the perfect accompaniment to these ingredients. They’ll pick up caramelized flavor after time in the oven, taking on a toasty sweetness.

Juicy and pleasantly plump, grapes are at their peak now. This versatile fruit also packs a healthy punch: Black and red grapes are rich in anthocyanins—powerful antioxidants that may lower your risk of heart disease and cancer and boost brain power. By adding the kombucha last, we preserve its carbonation, making for a crisp and refreshing cocktail. For an alcohol-free fall refresher, swap the 1 oz. gin in each drink for 2 oz. tonic water and 1 tsp. fresh lemon juice.

Roasting mellows the tartness, deepens the flavor, and intensifies the sweetness of fresh grapes. The result? A midpoint between a raisin and a juicy fresh grape. Sturdy kale holds its shape when mixed with the additional ingredients in this nutrient-packed salad.

With just five ingredients, this speedy entrée-sized salad is a perfect weeknight dinner. Leftover whole celery stalks and grapes make great healthy snacks during the week. Prepare the tangy Citrus-Honey Dressing in advance if needed, and consider doubling the recipe to toss with greens or a grain salad for dinner the next night.

Take a break from traditional holiday pies and try this grape tart instead. The grapes become tender and intensely juicy in the oven. Floral, slightly bitter marmalade helps to bind the filling and balance the fruit. Let the galette sit at room temperature while you complete your holiday prep so the juices can thicken. Warm in a 300°F oven for 10 minutes before serving.

Quartered red grapes combine with chopped green olives, shallots, and a splash of red wine vinegar for a salty-sweet relish that adds color and contrast to smoky, plank-grilled salmon. Cook the grapes until just warmed, as too much time in a hot pan will cause them to lose their vibrant red hue.

Used as both a dressing and a salad ingredient, grapes won’t be wasted in this innovative recipe. They’re pureed to add tartness to the dressing and sliced to add texture to the salad. To make this meal easier to eat with a fork, try slicing the shrimp into grape-sized pieces before cooking, bearing in mind that the cook time may be shorter as a result.

Elevate red grapes with a quick roast in the oven, then toss with toasted walnuts, crisp arugula, feta cheese, and a lemony vinaigrette for a flavor-packed side salad. We love this with a meaty white fish such as halibut or a hearty soup such as chicken and orzo.

Rolling small balls of goat cheese with finely chopped pistachios unites these two ingredients in a unique way, while sliced red grapes keeps this festive salad light. It’s simple to make and stunning on the plate, making it perfect salad for a holiday gathering or special meal with family or friends.

Tangy-hot Dijon vinaigrette is a quick and easy way to enhance greens, grapes, and hazelnuts. We like the caramelized buttery flavor of toasted hazelnuts, but any type of nut in your pantry would work.

Braising is a simple technique that locks moisture and flavor into ingredients. Here, sweet grapes downplay pungent Brussels sprouts, and simmering these two ingredients together intensifies their unexpectedly satisfying flavor combination. For vegetarian or vegan diets, substitute olive oil for butter and water for chicken stock.

Spin this simple whole-grain side salad into a complete meal by mixing in a lean protein such as shredded rotisserie chicken or shrimp, a low calorie cheese such as feta or goat, and chopped walnuts or sliced almonds. Double the recipe and enjoy for lunch during the week.

We love these almond and buttermilk-based pancakes, which are perfect for a lazy weekend brunch or even breakfast for dinner. The fruit topping, which is simply cooked grapes, blackberries, lemon, and a small amount of cornstarch for thickening, has no added sugar.

Raita is a yogurt-based Indian condiment valued for its cooling effects against a fiery hot curry. In our version, we add sliced red grapes to Greek yogurt for texture and drizzle with a fragrant mustard and cumin-seed oil. Optional curry leaves add complexity and depth—look for them at Asian markets.

Grapes, rosemary, and cinnamon elevate traditional cranberry sauce in an unexpectedly delicious way. Simply combine all ingredients on a jelly-roll pan and let the broiler do its magic. We recommend black grapes for their sturdier skins, but you can substitute red grapes if necessary.

Kuchen is a classic German yeast cake that’s either topped with seasonal fruit or filled with cheese or custard. Our version celebrates fall with seasonal fruit—roasted grapes and pears—and plenty of spices.

Our riff on the classic French dessert of layered puff pastry and custard uses frozen phyllo dough sheets for convenience. Sautéed grapes and creamy cheeses make for an indulgent filling between these sheets and offer just the right amount of sweet and savory.

Black, red, and green grapes bake low and slow in the oven, making for a simple technique that intensifies the flavors and results in a buttery-soft consistency. When the grapes are cooled, combine with Greek yogurt, walnuts, a drizzle of honey, and mint—everything you’ll need complete this satisfying breakfast, snack, or dessert.