Grapes are team players - recipes

Sunset, July, 1991

Although delicious unadorned, sweet, crisp grapes flaunt their virtues to an even greater degree when they're mixed with other foods.

Combine the grape's natural sugars with a few tart tomatillos for a sweet-sour fruit relish to complement smoked pork chops. Grapes also add a cool moistness to the jicama salad's crunchy snap. And the grape's natural acidity balances the sweetness in the chocolate bonbon dessert.

You'll find grapes in good supply now. Look for plump ones firmly attached to fresh, pliable stems.

Grapes with Smoked Pork Chops
  3 cups  about 1 lb.) green seedless
       grapes, rinsed
1 1/2 cups (6 to 7 oz.) small tomatillos,
       husks removed, rinsed and
       cut in half
  4 smoked pork chops (about 1 3/4 lb.
       total)
    Small clusters of green seedless
       grapes

Put the 3 cups of grapes and the tomatillos in a 10- to 12-inch frying pan. Cover and cook over medium heat until grapes are soft, 10 to 15 minutes. Add pork chops and cook, uncovered, over high heat; turn chops and stir grapes occasionally. As liquid reduces, lower heat to medium; stir often until chops are lightly browned and grapes are soft and lightly browned, 12 to 18 minutes. Transfer chops to platter and spoon the grape mixture over the meat. Garnish with grape clusters. Serves 4.

Per serving: 380 caL; 29 g protein; 18 g fa t (5.6 g salt); 27 g carbo.; 2,095 mg sodium; 9 1 mg chol.

Jicama and Grape Salad
   1 1/4  pounds jicama, peeled and cut into
         matchstick-size sticks (about
         4 cups)
 3/4 pound (about 2 cups) green, red, or
         black seedless grapes, rinsed
         and cut in half
      Mint dressing (recipe follows)
      Fresh mint sprigs (optional)
In a bowl, mix jicama, grapes, and mint
dressing. Pour onto a platter. Garnish
with mint sprigs. Serves 6.
Per serving: 89 cal.; 1. 7g protein; 0. 6 g fat  0. 1 g
salt), 21 g carbo.; 8.8 mg sodium; 0 mg chol.
Mint dressing. Mix 1/2 cup lime juice, 2
tablespoons chopped fresh mint leaves or I
tablespoon dry mint leaves, 2 tablespoons
water, 1 tablespoon sugar, 1/2 teaspoon
cumin seed (crushed), and fish sauce
(nuoc mam or nam pla) or salt to taste.
Chocolate Grape Bonbons
  1 cup semisweet or white chocolate
         baking chips
  2 teaspoons shortening
  2 dozen large (5 to 7 oz.) green, red,
         or black seedless grapes, rinsed
         and patted dry
1 1/2 tablespoons minced crystallized
         ginger

In the top of a double boiler, combine chocolate and shortening; place over simmering water. Stir often until chocolate is melted and smooth, about 2 minutes. Or, in a microwave oven, combine chocolate and shortening in a small microwave safe bowl. Cook on half-power (50 percent), stirring occasionally, just until chocolate is melted and smooth, 3 to 4 minutes. (If white chocolate begins to firm up and doesn't appear to melt, let cool for a few minutes, then stir until smooth.)

On a waxed paper-lined, 12- by 15-inch baking sheet, drop 1-teaspoon portions of melted chocolate about 1 1/2 inches apart. Set 1 grape on each puddle; place equal portions of ginger on chocolate. Chill until firm, at least 10 minutes or up until the next day; cover when chocolate is firm. Remove from paper and serve. Makes 24.

Per serving: 50cal.; .6g protein; 2.4g fat(O.9g sat); 6.8 g carbo.; 0.8 mg sodium; 0. 1 mg chol.