Grape recipes - Our favourite grape recipes so you can make the most out of your organic grapes

grape recipes

Here's a collection of grape recipes from our weekly newsletters, and some lovely ones you've sent in. If you'd like more please have a look at our recipe index!

Pear, Grape and Cucumber Salad
Curried Chicken and Grape Salad

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Pear, Grape and Cucumber Salad

• 3 ripe but firm pears
• 1/2 medium cucumber
• 100 g (4 oz) grapes

• For the dressing: (makes 150 ml (1/4 pint)
• 120 ml (1/2 fl oz) extra virgin olive oil
• 2 tablespoons balsamic vinegar or lemon juice
• sea salt and pepper to taste
• 1 teaspoon whole grain mustard (optional)

Peel and core the pears; slice one pear thinly and dice the rest. Cut the cucumber lengthways, slice half of it and dice the rest. Make a bed of the pear and cucumber slices in a small salad bowl. Put the remaining pear, cucumber and grapes (reserve 5 or 6 grapes) into a bowl and toss them in dressing to taste. Pour this mixture over the bed of pear and cucumber slices. Garnish the salad with the reserved grapes, you may wish to chill the salad first and then serve.

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Curried Chicken and Grape Salad

A classic crowd pleaser! Serve sandwich-style on rolls or halved croissant; or as a salad over a lovely bowl of greens. Serves 4-6.

• 500ml chicken stock
• 600-750g skinless boneless chicken breast
• 2 tablespoons mayonnaise
• 5 tablespoons natural yoghurt
• 3 teaspoons mild curry powder, or to taste
• 1 tablespoon fresh lime juice
• 2 tablespoons mango chutney
• 1/2 teaspoon ground ginger, or 1 teaspoon fresh grated
• 1/2 teaspoon salt, 1/4 teaspoon pepper
• 1 small red or white onion, finely chopped
• 150-200g grapes, halved and seeded
• 75g cashews, lightly roasted, coarsely chopped
• Optional additions to increase servings: mango, celery, apple, tomato, red pepper, cooked sweet potato

Bring 500ml water and the chicken stock to the boil in a large saucepan. Lower the heat to a simmer, and add the chicken; simmer uncovered 5 minutes. Remove the pan from the heat, cover and let stand until chicken is cooked through, about 10-15 minutes. Transfer the chicken to a plate and cool. Chop the chicken into small bite-sized pieces. While the chicken is cooling, whisk together in a large bowl the mayonnaise, yoghurt, curry powder, lime-juice, chutney, ginger, salt and pepper. Add the chicken, onion, grapes, nuts and any additions that you like, and stir gently to combine.

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