Tables grapes in salsa, pizza and salad

They’ve been around for some time, but this seems to be the year that savory recipes integrating red and green table grapes are breaking out. Lately, I’ve seen salads with grapes and intense cheese, grapes on pizza. And where you would formerly find mango salsa? There’s a new grape-y alternative. And why not? Grapes stand up where other fruits go mushy, they’re easy to prep and they’re readily available, (even if their trip from Chile cuts a wide carbon swath).

A friend recently brought over the grape salsa from Baton Rouge’s homegrown collection, River Road Recipes IV, Warm Welcomes. Slivers of grapes were tossed with grape tomatoes, cilantro, tomatoes, onions, tiny bits of jalapeno and more to produce a fresh, sturdy salsa that was tasty with chips and even better the next day on grilled pork chops. I’ve frequently tossed grapes in tuna and chicken salad to liven up otherwise neutral flavors, and like strawberries and raspberries, grapes are great addition to salads of fresh greens and creamy semi-soft cheeses or ripe bleus.

There are lots of fun recipes out there, many with some years on them. Here are two of my favorites: arugula salad with shrimp and grapes and Wrede’s grilled pizza with grapes and soppressata.