You may have encountered the Japanese sensation, giant mountain grapes, without knowing what a delicacy they are. If you have seen huge, blackish purple grapes in a specialty store, you may have seen Kyoho grapes, the most popular dessert fruit in Japan. Today the ones you see might come from California.
There are two species of grape, one that originated in America and one from Europe. Kyoho is similar in many ways to the Concord, the native grape of America. It has dark skin and lighter flesh, large seeds, a distinctive flavor, and a slip-skin. This makes it very easy to peel, since the skin simply slides off the flesh. Although the flesh is very sweet, the skin and seeds are bitter and are usually not eaten.
Size and sweetness come from the European side. There is a seedless type of this popular grape, but purists say it doesn't have the flavor of the original. As a dessert, the fruit is served peeled and chilled in a bowl.
The East Coast grape industry was founded on the Concord grape, but growers in California found that European vines did better in the California climate. Since most of our table grapes come from the Golden State, people have become accustomed to seedless greens and reds. However, many prefer the native kind for jelly making; although the skin and seeds are bitter, they impart distinctive flavor to the jelly.
If you want to imagine the flavor of Kyohos, think of old-fashioned grape jelly. The fruit, almost as big as a plum, is carefully nurtured and ripened for the gourmet market by growers who treat the process like an art. This grape is by far the most popular of all Japanese grapes, and its juice is prized as an ingredient for a fashionable cocktail. Californians have also made the Kyoho a celebrity, especially now that it's being grown locally.
If you see the fruit in your local market, there are guidelines to getting the best of the crop. Look for bunches of big dark grapes, firm but not hard, and glossy rather than dull. You probably should avoid any with soft and badly shriveled fruits, but some fans think that a little shriveling means sweeter flesh. Once the skin is slipped off, the grape will look appetizing.
The grapes are striking on a cheese board, and they pair well with blue and other rich cheeses. You will have to advise your guests to slide the skin off of each big grape before eating. Seeds have to be discretely spit into a napkin or your hand; they aren't sticky, so that's OK.
These grapes are packed with nutrition, including the reservatrol that is said to be so heart-healthy. They are mainly eaten but can be turned into jam, juice, and wine. They have a high sugar content, so keep them refrigerated until ready to serve. They are usually served chilled. If you get a bunch that is not ripe, just let it sit at room temperature and the grapes will ripen quickly.
There are two species of grape, one that originated in America and one from Europe. Kyoho is similar in many ways to the Concord, the native grape of America. It has dark skin and lighter flesh, large seeds, a distinctive flavor, and a slip-skin. This makes it very easy to peel, since the skin simply slides off the flesh. Although the flesh is very sweet, the skin and seeds are bitter and are usually not eaten.
Size and sweetness come from the European side. There is a seedless type of this popular grape, but purists say it doesn't have the flavor of the original. As a dessert, the fruit is served peeled and chilled in a bowl.
The East Coast grape industry was founded on the Concord grape, but growers in California found that European vines did better in the California climate. Since most of our table grapes come from the Golden State, people have become accustomed to seedless greens and reds. However, many prefer the native kind for jelly making; although the skin and seeds are bitter, they impart distinctive flavor to the jelly.
If you want to imagine the flavor of Kyohos, think of old-fashioned grape jelly. The fruit, almost as big as a plum, is carefully nurtured and ripened for the gourmet market by growers who treat the process like an art. This grape is by far the most popular of all Japanese grapes, and its juice is prized as an ingredient for a fashionable cocktail. Californians have also made the Kyoho a celebrity, especially now that it's being grown locally.
If you see the fruit in your local market, there are guidelines to getting the best of the crop. Look for bunches of big dark grapes, firm but not hard, and glossy rather than dull. You probably should avoid any with soft and badly shriveled fruits, but some fans think that a little shriveling means sweeter flesh. Once the skin is slipped off, the grape will look appetizing.
The grapes are striking on a cheese board, and they pair well with blue and other rich cheeses. You will have to advise your guests to slide the skin off of each big grape before eating. Seeds have to be discretely spit into a napkin or your hand; they aren't sticky, so that's OK.
These grapes are packed with nutrition, including the reservatrol that is said to be so heart-healthy. They are mainly eaten but can be turned into jam, juice, and wine. They have a high sugar content, so keep them refrigerated until ready to serve. They are usually served chilled. If you get a bunch that is not ripe, just let it sit at room temperature and the grapes will ripen quickly.
About the Author:
When you are searching information about Kyoho grapes, pay a visit to our web pages here. More details are available at http://chfruittreenursery.com now.
No comments:
Post a Comment