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Highly prized (and often expensive) in Japan, large, plump Kyoho grapes are a classic flavor of late summer there. Very sweet, they can be served as a dessert just by themselves that will satisfy anyone’s sweet tooth. With their beautiful globe shape (nearly 1” in diameter), firm flesh, and purple to black plum-like coloring, they make a spectacular garnish for desserts and salads.
Though Kyoho grapes are a seeded variety, their seeds are small and easy to spit out (like the grapes’ skin, they are edible, but rather bitter).
Store Kyoho grapes in a perforated plastic bag in your refrigerator.
RECIPES & TIPS
Kyoho grapes are an unusual variety in that they are most often peeled before consumption. Fortunately their large size and firm flesh makes this rather easy. Simply twist a grape off the stem, and use the stem-hole as a starting point to peel the skin off in large strips.
The easiest (and most traditional) way to enjoy them is peeled, lightly chilled, and served with a small dish for spitting out the seeds.
Kyoho grapes also make show-stopping preserves, as well as delicious juice and desserts.