While playing around with different ideas, I made various pound cakes with fruit inside. However, the grape one was the one I loved the most. Haha!In place of the Kyoho grapes, you can try other fruits such as Pione grapes, Bing cherries, blueberries, or blackberries.The grapes are used unpeeled, so gently wash them and thoroughly pat dry. Recipe by Stylish Mama

Okayama prefecture Muscat Grapestaste great by themselves, but I decided to try making them into a jiggly jello.I like soft jello, so I adjusted the amounts. You can make this with other grapes and red wine as well!- The muscat grapes will oxidize and change color when peeled. Please place them into the fridge as soon as possible after peeling.-This is a soft jelly. Please use 250 ml water if you want a more solidified jelly.-When making this for guests, you won't have to worry about it setting in time if you make it the day before. Recipe by Koyokkoyo

It is an all-around food! it can be a good side dish for spicy and salty food.And it can be eaten as a cool dessert on a hot summer day.If you're tired of plain tomatoes and green grapes, give it a try!

This is a rearranged version of a recipe of my own. I learned how to peel the grapes at a restaurant. I remembered that I had left off last year searching for that perfect jello consistency using 100% grape juice. I finished my experimentation recently, and came up with this recipe.・By blanching the grapes, it will be far easier to peel them and the grapes will be prettier.・When using grapes with seeds, cut the grapes in halves and remove the seeds.・The jello is very soft, so it will not set in a short amount of time. Recipe by Kechauru recipe

I received a bunch of Kyoho grapes for free.The amount of sugar is 10 g to every 100 g of grapes with skin and seeds (in a 1:10 ratio), so adjust it according to the amount of grapes you use.Grapes will fall apart if you don't treat them gently, so be careful not to stir too much. Recipe by Otometeo

Healthy alternative to normal grapes. These taste like sour patch kids

Unripe grapes are sour and make a very special mild vinegar substitute called verjus.The bottom grapes on a cluster of red or white grapes are the last to ripen, and one and the same cluster quite often holds sweet grapes on top and sour grapes on the bottom.You can press these sour grapes into grape juice. You can make a wonderful vinegar substitute with this tart, sour, grape juice. We use it to make Dijon mustard.To buy sour grapes in the store, taste the bottom grape, buy the cluster, and separate the sour grapes from the sweet ones, usually a dozen or so. You can also ask your friendly farmers market seller to bring you 2 pounds of unripe grapes to make a pint of verjus.

I had lots of kyoho grapes, so I made grape jello using kyoho grapes!I like the texture of jello using agar, so I always use it.The agar won't harden unless you bring it to a boil, so make sure to boil it. If it doesn't solidify, then transfer it back into a pot, and boil again. Gelatin does not solidify well if boiled, so check out this recipe if using gelatin! For 10 servings. Recipe by Hamumaki

I had delicious grapes, so I thought I would make mousse with them. This mousse is very moist, so it's fluffy and smooth, my favorite combination.I used Dole 100% grape juice.I used sheet gelatin. If you are using powdered gelatin, use five times more water to dissolve. If you use small grapes you don't have to cut them in half, but you should take the seeds out if they bother you. Recipe by nyonta

My kids love cake most especially grapes cake.#sokoto state

I used tart and unripened grapes...(although they aren't purple in the photo shown in Step 1, they are actually grapes). A pressure cooker allows you to eat the skins, even if you're only cooking for a short amount of time.These are tart red globe grapes, so I used a lot of sugar. You can reduce the amount to 1/2 to taste. If you simmer for too long, it will become hard and caramelized when it cools, so be careful. Recipe by Sakura131

I created this recipe because I received a lot of grapes.When you are pouring the jam into bottles, it might be still runny, but when it cools, it will thicken and be perfect. Recipe by uzukaji