Learn The Interesting Life Of Grapes

The Grape

The Grape is classified as a Drupe the seeds are embedded in the common flesh of the ovary. The grape is one of the most common fruit on earth and one of the frist to be domistacated in around 8,000 B.C. for wine making. Grapes can also be eaten raw or they can be used for making wine, jam, juice, jelly, grape seed extract, raisins, vinegar, and grape seed oil. Grapes are a non-climacteric type of fruit, generally occurring in clusters. Grapes come in a variety of colors from white to dark purple.

The Facts

Carbohydrates18.1 g

- Sugars15.48 g

- Dietary fiber0.9 g

Fat0.16 g

Protein0.72 g

Thiamine (vit. B10.069 mg (6%)

Riboflavin (vit. B2)0.07 mg (6%)

Niacin (vit. B3)0.188 mg (1%)

Pantothenic acid (B5)0.05 mg (1%)

Vitamin B60.086 mg (7%)

Folate (vit. B9)2 μg (1%)

Choline5.6 mg (1%)

Vitamin C3.2 mg (4%)

Vitamin E0.19 mg (1%)

Vitamin K14.6 μg (14%)

Calcium10 mg (1%)

Iron0.36 mg (3%)

Magnesium7 mg (2%)

Manganese0.071 mg (3%)

Phosphorus20 mg (3%)

Potassium191 mg (4%)

Sodium2 mg (0%)

Zinc0.07 mg (1%)

How It's Made Wine

Grape Pie


  • All-purpose flour, for work surface
  • Pate Brisee
  • 7 1/2 to 8 cups Concord grapes, rinsed
  • 1/2 cup sugar
  • 4 1/2 to 5 teaspoons cornstarch
  • 1 large egg


  1. Step 1

    On a lightly floured work surface, roll 1 piece of pate brisee into a 15-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into a 9-inch pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Crimp edge as desired. Cover with plastic wrap; chill pie shell until firm, about 30 minutes. Repeat process for rolling out dough. Using a 4-inch grape leaf cookie cutter, cut out 4 leaves from dough. Transfer to a baking sheet, cover with plastic wrap, and refrigerate overnight.

  2. Step 2

    Remove skins from grapes by pinching the ends of each grape, reserving both the pulp and skins separately, discarding any accumulated liquid.

  3. Step 3

    Place pulp in a saucepan; bring to a boil. Cook until the seeds separate from the pulp and the pulp breaks down, about 6 minutes. Strain mixture through a sieve into the bowl with the reserved skins; discard solids. Let cool to room temperature before placing in the refrigerator for 2 hours.

  4. Step 4

    Preheat oven to 450 degrees. Remove grape mixture from refrigerator. Stir in sugar and cornstarch. Pour into prepared pie shell. Beat egg with 1 tablespoon water. Brush edge of pie shell with egg mixture, reserving any remaining mixture. Transfer pie to oven; bake 10 minutes. Reduce heat to 350 degrees, and continue baking until filling jiggles when shaken, about 30 minutes. Transfer pie to a wire cooling rack; let cool overnight.

  5. Step 5

    Preheat oven to 450 degrees. Remove reserved grape leaves from refrigerator and brush with remaining egg and water mixture. Bake until golden brown, 15 to 20 minutes. Transfer to a wire cooling rack; let cool.

  6. Step 6

    Before serving, place grape leaves on top of filling.

Warm Grape Cake


This cake is very simple to put together but you have to respect 1 rule: temperature. It is critical that the butter, eggs, milk and olive oil all be at room temperature when you begin making this batter.


  • 1/2 stick unsalted butter, plus extra for pan, softened
  • 3/4 cup granulated sugar
  • 2 eggs, at room temperature
  • 1 lemon, zested
  • 1 1/2 cups all-purpose flour, plus 1 tablespoon, sifted, divided
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup whole milk, room temperature
  • 1/3 cup golden raisins
  • 1 1/2 cups fresh seedless grapes, stemmed, washed, dried and halved, divided
  • 1 cup heavy cream, cold
  • 1 tablespoon confectioners' sugar, sifted
  • 1/2 teaspoon almond extract
  • 3 tablespoons to 1/4 cup honey
  • 1 small ginger knob, peeled and grated, about 1 heaping tablespoon
  • Special equipment: 1 (9-inch) round springform pan or 1 (9-inch) glass baking dish

Preheat the oven to 350 degrees F.

Using an electric hand mixer, beat together the butter and sugar in a large bowl until they lighten in color, about 5 to 8 minutes. Slowly beat in the eggs and lemon zest. Sift 1 1/2 cups flour over the bowl and add the baking powder and salt, gently folding to combine. Add in the olive oil and milk, stirring to combine. In a separate bowl, toss the raisins and about 1 cup of the grapes with the remaining 1 tablespoon of sifted flour. Add the fruit to the cake batter and stir only enough to blend.

Thoroughly grease the bottom and sides of the cake pan with some extra softened butter. Pour the batter into the pan and slide it into the center of the oven. Bake until a toothpick inserted in the center comes out clean, about 40 to 45 minutes. Remove the cake from the oven and allow it to cool. Detach the outside of the springform pan, using the bottom as a plate for the cake to finish cooling.

Meanwhile, in a small bowl, whisk together the cream, confectioners' sugar and almond extract until soft peaks form. Set the topping aside.

Add the honey to a small saute pan and bring it to a light simmer over low heat. Once it bubbles, thickens and turns light brown after about 2 to 3 minutes, add in the grated ginger and remaining grapes. Switch off the heat and allow the glaze to cool. Serve slices of the cake with some of the grape-ginger mixture spooned over and a dollop of the whipped cream.

Frozen Grapes

Wash bunches of black and green grapes and place on a tray in freezer. Allow to freeze for at least two hours.