Comments on: How to Eat a Concord Grape

By: pawsinsd

pawsinsd — Tue, 13 Sep 2011 00:14:12 +0000

I’m sure it does. Two things, as I think of how I ate them as a kid, right off the vine and I know that they used pesticides, I’d look for organically grown grapes. But since Concord grapes are either not popular across the country or don’t travel well, usually locals know where to find them. Today, I’d definitely put off that desire for immediate gratification, go home, and rinse them! Otherwise I always found the skins a bit leathery, Dee

By: gcahn

gcahn — Mon, 12 Sep 2011 16:18:30 +0000

I bet that dark skin has a lot of anti oxident power. I eat the whole thing seeds, skin and all.

By: tdl1501

tdl1501 — Mon, 08 Nov 2010 14:17:22 +0000

Again, it all depends on pesticides. One would hope your neighbor with the arbor does not use toxic ones, or any if they’re lucky. Thanks for the comment! Dee

By: Judith

Judith — Sun, 07 Nov 2010 21:38:35 +0000

I grew up in Minnesota, and our neighbors had concord grapes on an arbor next to our house. We kids would put the whole thing in our mouths, suck in it till the inside popped out (just a microsecond) then suck on the skin for all the good taste that still adhered to the skin’s inside, then swallow the fruit, seeds and all and spit out the skin. I still eat them that way today.

By: Jessica Lee Binder

Jessica Lee Binder — Sun, 18 Oct 2009 02:16:56 +0000

I guess I’ve always been eating concord grapes without any proper technique. I tried it with your directions and it does make it easier. Thanks!

By: pawsinsd

pawsinsd — Sat, 03 Oct 2009 01:24:23 +0000

Depends if it was grown organically or with pesticides, your choice there and your palate. Dee

By: Nicole

Nicole — Fri, 02 Oct 2009 20:27:15 +0000

You can eat the skin though right? I always have! I don’t mind its sour taste

By: Caroline

Caroline — Sat, 26 Sep 2009 15:24:02 +0000

This little post was a godsend. When I put the first grape in my mouth and blanched at the bitterness of the skin, I almost got rid of the whole bunch.

By: Matt B

Matt B — Thu, 17 Sep 2009 15:14:50 +0000

One of the people responsible for developing those grape varieties you spoke about was Gary Woodbury, a former chemistry teacher at FHS and owner of Woodbury fruit farms. Welch’s didn’t always treat local farmers well, and having other options became desireable. He and my dad (and others?) ran experiments with lots of strangely-named grapes and made wine for years. I remember wathcing the tastings at dinner: uncork it, talk about it for a half an hour, and then grimace and spit when it was horrible. Several worked out well though, and Gary left teaching to become a vintner for a while as the operation grew. They had a spumanti and a champagne that was pretty good, and western NY State is on the map in the world of wine. Gary now lives in Florida and he and his wife, Robin, are still close friends with my parents, who are snowbirds from Maine part of the year. They get together in Maine for lobster, and in Florida for outdoor cooking parties.

By: heavenlygardens

heavenlygardens — Wed, 08 Oct 2008 07:29:26 +0000

What a great way to separate the seeds from the pulp! I never thought of that. When I was a child, we were taught to squeeze the skin enough to let the pulp start to pop through, then suck the pulp out, chew the pulp, spit out the seeds, and then eat the skin, which tasted quite intense. I like your method of separating the seeds from the pulp far better and shall try it tomorrow when we pick the rest of our Concords. I’m looking forward to your Schiacciata con a’l uva recipe. Sounds tasty.