Peeling & Seeding Grapes

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Published 1989

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To serve in sweet or savory dishes, grapes should be seeded. Thick skin should also be removed, if the grapes are to be served hot as a garnish, or in a sauce. Halved grapes are easy to seed, but many recipes call for grapes to be left whole and seeded.

To peel grapes: starting at the stem end, pull away the skin with a knife. If the grapes are hard to peel, blanch them in boiling water for 5-10 seconds and try again.
To seed grapes: sterilize a metal bobby pin by holding it for a few seconds in an open flame. Pull the grapes from the stems. Insert the bobby pin at the stem end of the grape and twist to pull out the seeds. Alternatively, poke out the seeds with the tip of a vegetable peeler.