If you’re like many Americans who put a priority on well-being, choosing simple yet healthy snacks and ingredients is an easy first step. For example, grapes are a popular and convenient fruit that can also be an ally in wellness, offering an abundance of health benefits that can help you get (and stay) on the right track.
The next time you enjoy an outdoor adventure, pack along a healthy snack such as California grapes. They can go with you on hikes and bike rides or to the gym as a healthy and hydrating source of energy. Heart-healthy grapes also deliver beneficial antioxidants and other polyphenols and are a good source of vitamin K, which supports bone and heart health. With no need to peel, cut, core or slice, grapes are perfectly portable when you’re on the go.
As an easy, versatile ingredient that can be used in a wide variety of recipes, grapes offer delicious taste, texture and color – plus a healthy boost – that make them an appealing addition to snacks and meals. An added bonus: Grapes help support heart, brain, colon and skin health.
Crunchy Salad Pizza on Cauliflower Crust is a simple way to get your fruits and veggies in a fun, tasty recipe. When it’s time for a filling yet nutritional dinner, Warm-Spiced Chickpeas and Couscous with Grapes and Arugula makes for an ideal vegetarian meal. Plus, this easy-to-make dish includes 8 grams of fiber to help support colon health.
Grapes and seafood are a classic combination, and this Roasted Salmon and Grapes with Pistachios Over Fresh Greens is no exception. A perfect dish for family dinners or inviting guests for a meal, it offers antioxidants and other polyphenols from grapes along with healthy omega-3 fats from fish.
Whatever your path to health, eating well and encouraging healthy habits can be deliciously easy with the benefits of grapes. Find more health benefits and good-for-you recipe ideas at GrapesFromCalifornia.com.
Grapes and Your Skin
While naturally hydrating and delivering beneficial antioxidants and other polyphenols, grapes also offer more: they may help support healthy skin even when exposed to UV light. In a study conducted by the University of Alabama, subjects consuming 2 1/4 cups of grapes every day for two weeks showed increased resistance to sunburn and reduced markers of UV damage in skin cells.
Crunchy Salad Pizza on Cauliflower Crust
Prep time: 20 minutes
Cook time: 10 minutes
Servings: 4
| 1 | frozen cauliflower pizza crust (11 ounces) |
| 1 | tablespoon, plus 4 teaspoons, extra-virgin olive oil, divided |
| 2 | medium carrots, peeled and trimmed |
| 1 | medium fennel bulb, quartered and trimmed |
| 1 | medium yellow bell pepper, halved and trimmed |
| 1/2 | medium red onion |
| 16 | black California grapes, halved |
| 1 | cup canned or cooked chickpeas, drained and rinsed, divided |
| 2 | tablespoons finely chopped fresh parsley |
| 2 | tablespoons pesto salt, to taste freshly ground black pepper, to taste |
| 1 | ounce fresh goat cheese, crumbled |
Heat oven to 400 F. Place frozen crust on large, parchment-lined baking sheet and brush top lightly with 2 teaspoons olive oil. Bake until crust is lightly golden, about 10 minutes. Transfer to cutting board and cut into quarters.
Using mandolin, peeler or large, sharp knife and cutting board, thinly slice carrots, fennel, bell pepper and onion. Transfer to mixing bowl and add grapes and 1/2 cup chickpeas. Add parsley, pesto and 1 tablespoon olive oil; toss well. Season with salt and pepper, to taste.
Using fork, coarsely mash remaining chickpeas and remaining oil; spread among pieces of crust. Mound grape-vegetable mixture on top. Dot with goat cheese and serve.
Nutritional information per serving: 490 calories; 9 g protein; 66 g carbohydrates; 22 g fat (40% calories from fat); 4 g saturated fat (7% calories from saturated fat); 30 mg cholesterol; 380 mg sodium; 4 g fiber.
Roasted Salmon and Grapes with Pistachios Over Fresh Greens
Prep time: 15 minutes
Cook time: 7-8 minutes
Servings: 4
| 4 | wild sockeye or coho salmon fillets (about 5 ounces each) |
| 3 | tablespoons extra-virgin olive oil, divided salt, to taste freshly ground black pepper, to taste |
| 1/3 | cup dry white wine |
| 1 | cup green California grapes |
| 1/4 | cup shelled, unsalted pistachios, coarsely chopped |
| 2 | tablespoons finely chopped Italian parsley |
| 5 | ounces baby spinach |
| 1/4 | red onion, thinly sliced |
| 1 | tablespoon white wine vinegar |
Heat oven to 400 F. Lightly oil shallow, 9-by-13-inch baking dish.
Pat fish dry and place skin side down in pan. Brush fillets lightly with 1 tablespoon olive oil and sprinkle with salt and pepper, to taste. Pour wine in pan, scatter grapes around and sprinkle pistachios and parsley on fish.
Roast salmon 7 minutes for medium-rare; 8 minutes for medium.
In large bowl, toss spinach, onion, remaining oil and vinegar. Season with salt and pepper, to taste; toss again and divide among four plates.
Place fish on top of greens. Spoon roasted grapes around fish.
Nutritional information per serving: 360 calories; 31 g protein; 12 g carbohydrates; 19 g fat (48% calories from fat); 3 g saturated fat (8% calories from saturated fat); 65 mg cholesterol; 105 mg sodium; 2 g fiber.
Warm-Spiced Chickpeas and Couscous with Grapes and Arugula
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4
| 2 | tablespoons extra-virgin olive oil |
| 1 | small onion, chopped |
| 1 1/2 | teaspoons ground cumin |
| 1/2 | teaspoon kosher salt, plus additional, to taste, divided |
| 1/8 | teaspoon ground allspice |
| 1 | cup Israeli pearl couscous |
| 3/4 | teaspoon ground turmeric |
| 1 1/2 | cups water |
| 1 | can (15 ounces) no-salt-added chickpeas, drained |
| 1 | cup red California grapes, halved |
| 2 | tablespoons chopped fresh cilantro or parsley freshly ground black pepper, to taste |
| 4 | cups lightly packed baby arugula |
| lemon wedges |
In large saucepan over medium heat, heat oil. Add onion, cumin, 1/2 teaspoon salt and allspice; cook, stirring, until onion is softened, about 3 minutes. Add couscous and stir 1 minute to toast lightly. Add turmeric and water; bring to boil. Reduce heat, cover and simmer until couscous is tender, about 15 minutes.
Stir chickpeas, grapes and cilantro into couscous then season with salt and pepper, to taste. Transfer couscous-grape mixture to large bowl, add arugula and toss well. Serve warm or at room temperature with lemon wedges.
Nutritional information per serving: 370 calories; 12 g protein; 61 g carbohydrates; 9 g fat (17% calories from fat); 1 g saturated fat (2% calories from saturated fat); 0 mg cholesterol; 160 mg sodium; 8 g fiber.
