Kyoho grapes are softer than your average supermarket grape that is available year round, and more prone to damage. At best they will last a week before fermentation sets in. They are a Concord cross and have a wonderful, heady, jammy aroma. While they have seeds and I normally shy away from seeded grapes, when I first sampled the kyoho this week at my favorite farmer’s market I was so smitten I bought some, not caring that I would spend a bit of time slicing and seeding them.
These kyoho grapes are from Ha’s Apple Farm in Tehachapi, California, and are in markets for about a month a year, in the latest weeks of summer. Ha’s sells the grapes in 2 lb cartons, as well as a wonderful jam made from the grapes. Since I just last week made a fig/grape pie, I decided to go savory with these grapes and prepare a relish. I thought the flavor would pair well with the crunchy japanese cucumbers I had on hand, brightened with a little vinegar and lemon juice, and made earthy and nutty with walnut oil. I served the relish with some bratwurst, seared baby romaine lettuce, and red cabbage. Fantastic!
*This recipe is submitted to Simple and in Season, a monthly blog event I just discovered from Ren Behan’s fabulous food blog; this month her friend Elizabeth at Elizabeth’s Kitchen Diary is graciously hosting.
- 1 bunch Kyoho or Concord Grapes, halved and seeded
- 2 small seedless cucumbers
- Generous pinch sea salt and freshly ground black pepper
- 1 Tbps red wine vinegar
- Juice from 1/2 lemon
- 2 Tbps walnut or other rich nut oil
- Add grapes to cucumbers and season with salt and pepper. (You can prepare to this point and sprinkle with a little lemon juice and let sit for several hours if you need to).
- Add vinegar, lemon juice and walnut oil. Toss with a spoon and allow flavors to marinate for at least 10 minutes and up to 1 hour. Serve with meat, poultry or other main dish as a relish. Enjoy!