Equipment
Oven
Baking sheets
or Large roasting pans
Ingredients
4 servings
Main
- 950 g grapes, cut in half
- 3½ g salt
- black pepper, to taste
Nutrition (per serving)
222
Calories
13g
Protein
41g
Carbs
5g
Fat
26g
Fiber
15g
Sugar
361mg
Sodium
Method
01
Preheat the oven to 95°C (200°F).
02
Arrange the grape halves in a single layer across two baking sheets.
03
Bake the grapes for 90 minutes.
1h 30m
04
Remove the sheets from the oven and sprinkle the grapes with salt and freshly ground black pepper.
05
Return the grapes to the oven and bake for approximately 60 minutes more until they have shrunk to one-quarter of their size while remaining plump.
1hLook for: Fruit is shrunken to 25% original size but appears juicyFeel: Plump to the touch
06
Cool the grapes completely on the baking sheets before moving them to a storage container.
Chef's Notes
- Using a mix of grape varieties can add complexity to the final flavor. Consider seedless red grapes for sweetness and green grapes for a slight tartness.
- Ensure the grapes are completely dry before halving. Any excess moisture can lead to steaming rather than slow drying, affecting the texture.
- Resist the urge to stir or move the grapes too much during the baking process. This can break them down and prevent them from achieving the desired plump, shrunken texture.
- The salt is crucial for balancing the sweetness and enhancing the grape's natural sugars. Taste and adjust the salt and pepper after the initial bake.
- These dried grapes are incredibly versatile. They can be added to salads, cheese boards, pasta dishes, or even pureed into sauces.
Storage
Refrigerator: 2 weeks — Store in an airtight container.
Freezer: 3 months — Thaw in the refrigerator before use.
Reheating: Serve at room temperature or chilled.
