Live Best With Judy Barbe: Grapes

Bet you can’t eat just one. A grape, that is. In fact, I’d recommend 16. That ½-cup serving gets you closer to the 1/1/2 to 2 cups you need daily. Choose grapes of all colors – red, green, and black. Fortunately, grapes from California are available now. Their season is May-January, so this is a good time to enjoy them. At the store, look for grapes with green, pliable stems and plump berries. If you see a powdery-white coating on the grapes, that’s bloom and no cause for concern. Bloom naturally protects grapes from moisture loss and decay. Store grapes unwashed; rinse just before using. They should be refrigerated and will keep up to two weeks. They can also be frozen. Fresh, frozen, sautéed, roasted, or grilled grapes are really versatile. Frozen, they make a sweet, icy cold snack. You can use frozen grapes in cooking, just as you would a fresh grape. Add grapes to muffins or cornbread, and chicken or tuna salad. Or mix them with cooked bulgur with, cucumber, fresh mint, and lemon juice.

This is Judy Barbe helping you live best.