Peeling and Pipping Grapes

When serving grapes in a sauce or as a garnish, both the chewy skin and the pips should be removed. The techniques here are for whole grapes; to remove the pips from grape halves, flick them out with the tip of a small, pointed knife.

Blanch 10 seconds, then strip off skin with a paring knife, starting at stalk end.

Open out a sterilized paper clip and pull out pips with one hooked end.