Table Grapes Are In Season

Wednesday, March 1, 2006

Table Grapes Are In Season (NAPSA)—If you thought table grapes were the same all year ceil or. , round, it’s time to have a taste test. The year’s best crop is fresh from Mexico. From May through July, the finest harvest of green, red and black grapes will begin to hit supermarketshelves. These grapes’ bright color and crisp texture signify the end of winter, when fresh, new harvests begin arriving from the Mexican state of Sonora. Grapes for wine and brandy have been grown in Over 60 percent of grapes Americans eat this time of year come from Mexico. Sonora since the days of the Span- Red Grape and Mango Relish turies ago. Out of this tradition, erowers in Sonora began growing 3 cups seedless red grapes 2 tablespoons fresh minced ginger ish missionaries almost four cen- fresh grapes that are enjoyed across the world. Sonora grapes are coveted for their notably sweet, juicy flavor. With more than 30,000 acres of vineyards, Sonora supplies 300 million pounds of grapes for U.S. consumption. Grapes offer several benefits. Not only are they a handy snack, but they’re a unique addition to many summer dishes, including green salads and fruit salads. They enhance the beauty of these dishes as well as their nutritional value. One and a half cups of grapes provide 25 percent of the Daily Value of vitamin C, as well as fiber, vitamin A, calcium and iron. Try pairing mango and red onion with grapes in Red Grape and Mango Relish, a fragrant, col- orful sauce to serve warm orcold. Use it as a topping for grilled chicken or fish, or just enjoy it with sometortilla chips. 4 cloves garlic, minced 1 teaspoon allspice % teaspoon red pepperflakes % cup diced red onion 2 tablespoons choppedfresh cilantro 1 mango, pitted and diced 2 teaspoonsfresh lime juice Pinch ofsalt Pure grapes in a blender. Strain pure, separating juice and grape pulp. Place pulp aside. Pour freshly strained juice into a saucepan andbring to a simmerwith ginger, garlic, allspice and red pepperflakes. In a separate bowl, combine grape pulp with diced onion, cilantro, mango, lime juice and salt. Add the heated mixture and stir gently to combineall ingredients. Serve warm or chilled. Makes about 3 cups. Find more recipes at www. freshfrommexico.com.

--- PHOTOS ---

File: 20190816-195620-20190816-195619-67854.pdf.jpg

--- FILES ---

File: 20190816-195619-67854.pdf