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Grapes are team players.

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.
COPYRIGHT 1991 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1991 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Jul 1, 1991
Words:575
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