MISSION, KS — July 1, 2025 — (NOTICIAS NEWSWIRE) — Gearing up for outdoor entertaining this summer calls for seasonal decor, plenty of seating, yard games and more, but just about everyone’s favorite element is the main attraction: the food.
Make fresh, delicious Grapes from California the star of your summer show to elevate celebrations and get-togethers ranging from your nearest and dearest to entire crowds. Grapes are perfect for incorporating into warm-weather recipes as a flavorful addition to main courses, sides and desserts. Or you can simply serve them as an easy, compatible snack that complements an array of your favorite summer dishes.
For a plant-forward option that’s anything but ordinary, vegetarians and burger lovers alike can enjoy Southwest Black Bean-Lentil Burgers with Charred Grape Salsa. Hearty black bean patties are perfectly complemented by the smoky-sweet flavor of homemade charred grape salsa. Plus, added spice from cumin and chili powder mixed with fresh avocado and cilantro make a satisfying mix of Southwest flavors.
Keep guests’ appetites at bay with fresh, tangy, visually stunning Dill Pickle Marinated Grapes and Cheese that let the natural sweetness of grapes shine through. Each bite pairs that familiar sweet flavor of grapes with the creaminess of Havarti and savory pickles to create a vibrant yet easy appetizer.
A welcome addition to the menu on those hot summer days, Frozen-Yogurt Grape and Coconut Bites are fun, simple to make and refreshing. Each bite features a sweet California grape dipped in creamy Greek yogurt and rolled in shredded coconut so you’ll feel like you’re on a tropical retreat. All it takes is three ingredients for a cool healthy snack you can share with loved ones.
Discover more summertime recipe solutions by visiting GrapesFromCalifornia.com.
Southwest Black Bean-Lentil Burgers with Charred Grape Salsa
Servings: 8
Grape Salsa:
4 cups red or black Grapes from California
3/4 medium white onion, peeled and cut into 1/4-inch-thick slices
1 medium jalapeno pepper, halved, stemmed and seeded
1/3 cup lightly packed cilantro leaves
1 1/2 tablespoons lime juice
1 clove garlic, minced
Burgers:
2/3 cup cooked black or green lentils
2/3 cup cooked brown rice
1/2 cup walnut pieces
1/2 cup chopped onion
1/3 cup dry breadcrumbs
3 tablespoons lime juice
1 tablespoon chili powder
1/2 teaspoon ground cumin
2 cans (15 ounces each) black beans, rinsed, drained and patted dry
2 eggs
olive oil cooking spray
8 wheat burger buns, toasted
lettuce leaves (optional)
2 ripe avocados, peeled, pitted and sliced
To prepare salsa: In grill basket over medium-high heat, grill grapes, onion and jalapeno pepper 10 minutes until lightly charred, stirring occasionally. Let cool then place in food processor with cilantro, lime juice and garlic. Process until finely chopped.
To prepare burgers: In food processor, pulse lentils, rice, walnuts, onion, breadcrumbs, lime juice, chili powder, cumin, beans and eggs until coarsely chopped with some small pieces still visible, scraping down sides and moving mixture from bottom of bowl to top to blend evenly.
Using wet or lightly oiled hands, shape into eight patties. If mixture is too soft, freeze briefly to firm. Coat on both sides with olive oil spray and, in two skillets over medium heat, cook 10 minutes, turning occasionally and coating with additional olive oil spray. Burgers should be browned and cooked through.
Place lettuce on bun bottoms and top with burgers, avocado slices, grape salsa and top buns.
Nutritional information per serving (with bun): 480 calories; 17 g protein; 75 g carbohydrates; 15 g fat (28% calories from fat); 2 g saturated fat (4% calories from saturated fat); 0 mg cholesterol; 290 mg sodium; 15 g fiber.
Dill Pickle Marinated Grapes and Cheese
Servings: 8
3 cups whole Grapes from California
1 1/4 cups dill pickle juice
3 tablespoons minced red onion
1 1/2 tablespoons extra-virgin olive oil
1 package (6-8 ounces) dill Havarti cheese, cut into bite-size cubes
1 pinch crushed red pepper
toothpicks or small skewers
fresh dill leaves, for garnish (optional)
In medium bowl, combine grapes, pickle juice, onion, olive oil, Havarti cheese and red pepper. Stir well then cover and refrigerate overnight, or up to 24 hours, to marinate, stirring occasionally.
Remove from refrigerator and let sit at room temperature 1 hour, or until olive oil has softened. Stir again then thread grapes and cheese onto decorative toothpicks or small skewers. Garnish with fresh dill leaves, if desired, and serve.
Nutritional information per serving: 170 calories; 5 g protein; 11 g carbohydrates; 11 g fat (58% calories from fat); 7 g saturated fat (37% calories from saturated fat); 20 mg cholesterol; 240 mg sodium; 1 g fiber.
Frozen-Yogurt Grape and Coconut Bites
Servings: 10
Bamboo skewer
60 medium Grapes from California
1 individual cup (5.3 ounces) vanilla or lemon Greek yogurt
3/4 cup unsweetened coconut flakes
Using bamboo skewer, pierce one grape on tip and swirl stem end into yogurt, covering about 3/4 of grape to show color. Sprinkle with coconut, turning skewer to coat all sides.
Place on waxed or parchment-lined tray and remove skewer. Repeat with remaining grapes, yogurt and coconut. Freeze several hours, or overnight. Transfer to tightly covered container and store in freezer.
Nutritional information per serving (6 bites): 80 calories; 2 g protein; 9 g carbohydrates; 4 g fat (45% calories from fat); 3.5 g saturated fat (39% calories from saturated fat); 0 mg cholesterol; 10 mg sodium; 1 g fiber.
Source: California Table Grape Commission
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