Grapes: the all-conquering fruit of the vine

If you were to make a checklist of all the wonderful qualities one fruit could possess — sweet, tart, tasty raw or cooked, fresh or dried, with delicious juice, various flavors, edible leaves and nutritious oil — the grape and its vine would check every box. It must be for that reason that no other fruit, no matter how glamorous its reputation, is grown and produced as much as the grape.

The cultivation of grapes dates back to the beginning of civilization on the Asian and European continents. In North America, when the Europeans arrived, they found almost countless varieties of wild grapes, many found nowhere else in the world. Most of those wild grapes were considered inedible by the early colonists, although they were an elemental food of the Native Americans. Soon, however, the wild American grapes became hybridized with European varieties, and grapes became more widely consumed. One of the notable varieties is the super-delicious Concord grape.

The grapevine has a presence around the globe, and the fruit and the plant are used in a wide variety of ways. From the beginning, wine was made from grapes, but it wasn’t long before it was discovered that grapes were wonderful dried, and there is even mention of raisins in the Bible.

The practice of making oil from the seeds also is ancient and appears to have begun soon after cultivation began. The same is true for the leaves, which are eaten fresh or brined, and a version of stuffed grape leaves not only is integral to Greek cuisine, but also found in the foods of almost every Middle Eastern country.

The fruit itself is a good source of vitamins A and C, and antioxidants. The leaves are especially high in vitamin A and minerals, while the oil or extract from the seeds also contain antioxidants that may be helpful in lowering cholesterol and fighting heart disease.

Keep grapes in the coldest part of the refrigerator wrapped in a perforated plastic bag to allow excess moisture to escape. Unfortunately, grapes won’t ripen after they’ve been picked.

When it comes to cooking with grapes, most people think of jams or pies, but even sweet grapes add an interesting dimension of flavor to savory dishes, and the more bitter grapes, such as some of the wild varieties like the Texas Muscadine, take on a sweetness when sautéed or roasted. If you’ve never tried grape leaves, you are missing a tangy treat. They are the perfect receptacle for a wide variety of stuffings.

Try this recipe for Bacon Seared Pork Chops with Grape Sauce, which uses grapes in a uniquely savory way!

SEARED PORK CHOPS WITH GRAPE SAUCE

1-teaspoon kosher salt

1-teaspoon black pepper

1-tablespoon poultry seasoning

4 pork chops, bone out, 1 1/2 inches thick

2 strips bacon, cut into small pieces

3-tablespoons extra-virgin olive oil

2-cups seedless red grapes

2-tablespoons flour

1-1/2 cups low-sodium chicken stock

1-tablespoon Worcestershire sauce

1-tablespoon butter

3-tablespoons chopped green onions, white and green parts, for garnish

1. Season chops on both sides with salt, pepper and ½-tablespoon of poultry seasoning, and let sit outside refrigerator for 10 to 15 minutes to come to room temperature.

2. Add bacon and 1-tablespoon oil to sauté pan, and cook over medium-high heat. Once bacon starts to render some fat, about 2 minutes, add grapes. Allow the bacon to continue to render and get crispy, and the grapes to split open and release their juices, about 3 to 5 minutes. Remove half of bacon and grapes and set aside.

3. Add flour and the remaining ½-tablespoon poultry seasoning to bacon fat; stir for 1 to 2 minutes. Stir in chicken stock and Worcestershire sauce. Turn temperature to high, and bring the mixture to boil. Turn heat to simmer, stirring occasionally, until liquid is reduced by half and thickens. Stir in butter, cover pan, and set aside.

4. To a cast-iron pan, add remaining 2-tablespoons olive oil and heat over medium-high heat. Add seasoned pork chops and sear. Cook pork for 6 to 7 minutes on the first side. Flip over and reduce heat. Cook for another 6 to 7 minutes until cooked through. Remove pork from the pan, and allow to rest for about 5 minutes prior to serving.

5. When ready to serve, add reserved grapes and bacon to sauce. Taste and re-season if needed with additional salt and poultry seasoning. Pour over the chops and garnish with green onions. Makes four servings.

Angela Shelf Medearis’ new cookbook is “The Kitchen Diva’s Diabetic Cookbook.” To see how-to videos, recipes and much, much more, like Angela Shelf Medearis, The Kitchen Diva! on Facebook and go to Hulu.com. Read Gina Harlow’s blog about food and gardening at www.peachesandprosciutto.com. Recipes may not be reprinted without permission from Angela Shelf Medearis. © 2014 King Features Synd. Inc.