Recipes with grapes, seedless

Peanut butter apple turtles made with apple halves, grapes, and carrot shavings shaped into fun turtle snacks. A no-cook kid-friendly snack that takes 10 minutes to make.

Five cup fruit salad with mandarin oranges, pineapple chunks, sour cream, mini marshmallows, and flaked coconut. A creamy, no-cook retro side dish that chills overnight.

Summer grape parfait: a two-ingredient five-minute dessert with seedless grapes and lemon yogurt layered in tall glasses for a refreshing fat-free finish.

Greek grape salad (stafili salata) with halved grapes, tomatoes, celery, walnuts, and crumbled feta dressed in olive oil and white wine vinegar. A fresh, unexpected Mediterranean salad.

Fruit kabobs with yogurt dip: skewers of watermelon, pineapple, grapes, strawberries, and kiwi served with a creamy strawberry yogurt dip. A colorful, no-cook, healthy snack or party platter kids love.

Hot curried fruit with poached pears, oranges, melon, and grapes in a warm spiced curry syrup topped with crystallized ginger. An elegant side dish for holiday entertaining.

Fruit salad with plums, peaches, bananas, and grapes dressed in hot pepper-infused champagne and rice milk. A dairy-free salad with unexpected heat and elegance.

Banana nut sandwiches batch out four servings of crushed banana, pecans, grape pulp, and orange juice on buttered bread. A no-cook snack or quick-fix lunch in 5 minutes.

Add a new look to pizza with this scrumptious and easy to follow recipe your kids will love!

Vegetarian stuffed grape leaves (dolma) filled with brown rice, dill, cinnamon, allspice, and a hint of peppermint. Meatless dolma simmered in lemon broth, served hot or cold as a make-ahead appetizer.

Quick curried chicken with apples, grapes, raisins, and yogurt over rice, topped with peanuts. A fruity, aromatic weeknight curry ready in 35 minutes.

Cato's grape bread recreates an ancient Roman recipe with feta, cumin, anise, and grape juice baked over fragrant bay leaves. A 2,000-year-old loaf with rustic Mediterranean character.

This fruit salad is a very simple tasty and nutritious dish.

No-bake individual lemon cheesecakes with reduced-fat cream cheese, low-fat yogurt, and halved seedless grapes. Set with gelatin and blended smooth in minutes. Light, tangy, and refreshing.

Roast turkey with port-soaked grapes and prunes in cornbread stuffing, then cooked inside a paper bag for a juicy bird with golden bronze skin. A holiday twist on the classic roast.

Greek fish baked in grape leaves with lemon-thyme-fennel marinade and anchovy butter. Whole small fish wrapped and oven-baked for moist, herbed, Mediterranean-style flesh and dramatic presentation.

Rosamarina fruit salad folds orzo pasta into sweetened whipped cream with grapes, mandarin oranges, pineapple, and crunchy pecans. A creamy, chilled side with bright citrus notes from fresh lemon zest.

Lima beans with grilled stuffed grape leaves: vegetarian dolmas packed with spinach, zucchini, and summer squash, skewered and grilled, served over simmered lima beans with tomato and jalapeno.

Purple pudding made with blue cornmeal and grape juice, blended smooth with yogurt. A naturally colorful no-bake dessert with a creamy, tangy finish and striking violet hue.

Sauerkraut salad with blue grapes, ham, and a creamy yogurt-honey dressing. A tangy German-inspired no-cook salad that's ready in 20 minutes.

Mendocino sole baked in white wine and finished with a cream sauce of cognac-soaked grapes. An elegant Northern California-inspired fish dish with French Veronique influence.

Halloween witch's brew, a kid-friendly non-alcoholic Halloween punch made with grape juice and soda water, garnished with halved grapes that look like floating eyeballs. Ready in 10 minutes.

Curried deer (venison) stew with curry powder, tomato paste, raisins, grapes, and diced apple simmered for 90 minutes. A sweet-savory game curry that tames venison's wild flavor.

Pork and apple salad for two with toasted almonds, grapes, and a curried soy-mayo dressing. A quick, elegant lunch salad that uses leftover cooked pork or chicken.

Orange gelatin dessert ring made with sweet white wine and apricot syrup, filled with fresh apricots, grapes, and banana. A retro molded dessert for parties and holidays.

Miascia is a traditional Italian bread and fruit tart with pears, grapes, raisins, and a surprising hint of rosemary. A rustic Northern Italian dessert with a custard-like cornmeal filling.

Smoked turkey salad with grapes, water chestnuts, walnuts, and celery in a curried hickory mayo dressing. The leftover-turkey salad with crunch in every bite.

Italian sausage and red grapes roast together with balsamic vinegar, then the mashed grapes finish into a buttery pan sauce. Rustic Tuscan supper with sweet, tangy, and savory in one pan.

Creamy tarragon chicken salad with red grapes, celery, and toasted walnuts in a sour cream-mayo dressing. Elegant lunch salad for sandwiches, lettuce cups, or a scoop on greens.

Flambed ice cream sauce of buttered green grapes, hot chiles, rum, honey, and warm spices. A sweet-heat dessert topping that takes 20 minutes and shocks the palate awake.

Turkey pasta salad with red grapes, celery, and creamy mayo-sour cream dressing over mostaccioli. An easy cold lunch or potluck side that turns leftover holiday turkey into something genuinely crave-worthy.

Wild rice with butter-warmed green and purple grapes and fresh parsley. An unexpected sweet-savory side dish where juicy grapes burst against nutty, chewy wild rice.

Curry chicken salad with seedless grapes in a spiced mayonnaise dressing with cayenne and fruit vinegar. Broiled chicken breast diced and tossed cold with whole grapes.

Pickled Zante grapes (Champagne grapes) in a sweet champagne vinegar brine with allspice. Cocktail garnish and cheese-board jewel that keeps for months.

Green grape pie with a graham cracker crust, cornstarch-thickened grape filling, and a sweetened sour cream topping. A refreshing, unexpected fruit pie.

Curried pork and apple salad with toasted almonds, seedless grapes, and a soy-curry mayonnaise dressing. A quick, no-cook lunch for two using leftover pork or chicken.

Concord grape pie with 3 pounds of fresh grapes, skins and all, baked in a double crust with lemon zest. A fall harvest pie with intense grape flavor you can't get from a jar.

Microwave chicken Veronique with mushrooms, white wine, and a Dijon-cream sauce studded with green grapes. The classic French bistro dish reimagined for the microwave in 30 minutes.

Fresh fruit cup with apples, oranges, peaches, bananas, grapes, and blueberries tossed in frozen lemonade concentrate and topped with chopped walnuts. A no-cook fruit salad.

Summer fruit compote with poached plums, boysenberries, raspberries, citrus, and grapes in a maple syrup and wine sauce finished with fresh mint. An elegant warm fruit dessert.

Sauteed chicken with Gewurztraminer wine sauce, sauteed leeks, and warm halved grapes. An Alsatian-style French bistro dish with a silky cream reduction made from the bones.

Summer fruit salad bowl of nectarines, raspberries, and grapes over crisp iceberg, dressed with a cream cheese sauce thickened with macerated ginger-nectarine juices.

Frozen fruit cup with applesauce, mandarin oranges, strawberries, and grapes. A no-cook, no-sugar-added freezer dessert that tastes like sorbet but takes five minutes to assemble.

Turkey scallopine pounded paper-thin, seared in butter and oil, then finished with a grape juice or vermouth pan sauce and double cream. A 20-minute weeknight answer to schnitzel.

Cabernet Sauvignon sorbet made with fresh red grape juice and lemon, served over sliced kiwi. A sophisticated frozen dessert with real wine and fruit flavor.

Harvest focaccia studded with golden raisins, fresh grapes, and rosemary, finished with a sprinkle of sugar and salt. A sweet-savory Italian flatbread for fall.

Weintraubentorte, a traditional German grape torte with a buttery shortcrust shell and a whipped egg white, almond, and fresh grape filling baked until golden.

Chilled seedless grapes served in fresh orange and lime juice with mint. A light, no-cook fruit cocktail appetizer or refreshing summer dessert.