If you’ve ever wanted to make homemade jam or bake grapes to use as ingredients in salads and other dishes, you may have needed Peeled Grapes. Maybe you are allergic to grape skins, or you just hate the taste. Whatever your reason for trying to remove their skin, your best method will be to peeled grapes with a knife or to blanch your grapes.
Cut the grapes. Cutting towards yourself for maximum control, carefully slide the edge of the knife under one of the clods you found in the grape skin, and grab the skin with the knife.
- Remove the skin from the grapes. Once in ice water, the grape skins will become soft and easy to pull from the flesh. Keeping them in ice water, use your fingers to pinch the skin and pluck it from the flesh, and carefully peel the rest of the skin from the grapes.
- Bring a pot of water to a boil. Fill a medium-sized saucepan in which you can put a bunch of grapes with water, and bring them to the boil on the stove. Continue to boil it once it has reached the right temperature.
- Place the grapes in ice water. After removing the grapes from the boiling water, place them in the frozen water bath. Let them sit for another 10 seconds.
- Find a small paring knife or peeler. First, clean the knife or peeler with soap and lukewarm water. Make sure it is sharp enough to cut through the skin of the grape.
- Boil the grapes. Once the water is boiling, hold the cluster by the stem and, keeping your hand out of the water, immerse them in the boiling water for 5-10 seconds. Remove the grapes after the allotted time, and allow the excess water to drip into the pot.
- Remove each grape from its stem before you start peeling it. You just need to turn it or remove it from the grape to remove it.
- Prepare a bucket of ice water. Fill a bucket or large bowl with water and add enough ice cubes to cover the surface of the water. Wait until the water is very cold.
- Mark the sides of the grapes. Make several shallow cuts along the skin of the grapes with the stripping knife. This will allow the skin to come off more easily when you start to peel it with the knife.
- Hold the knife properly to peel the skin from the grapes. Grasp the blade of the knife with your dominant hand. Wrap your fingers around the blunt side of the blade and rest their tips against the flat side. The edge of the blade should be facing you.
- Peel the grapes. After grabbing the grape skin with the knife, continue moving the knife towards you. Pull the skin off the grape with the blade until part of the skin has been peeled. Go on to the next cut you made in the skin and repeat the operation with the cut and peel. Repeat the operation until the grapes are completely peeled.
- Wash your grapes. Before peeling your grapes, rinse them in cold water from the sink. Hold the bunch of grapes by the stem, and let the water run over them. Try to cover each grape with water.
You may try this simple tip to get peeled grapes:
Some Reason some people like peeled grapes
Common sense would therefore like to eat them without peeling them. Only, what about pesticides? In theory, those dumped in the fields are tightly controlled. And the studies suggesting their involvement in the appearance of cancer or fertility disorders have all been carried out on farmers in direct and massive contact with these substances and not on consumers whose exposure is limited to a few residues that persist at the end. chain. According to the General Directorate for Competition, Consumption and Fraud Control, more than 92% of plants sold on stalls contain pesticide levels that comply with regulations, that is to say below maximum limits. of residues (MRLs) authorized.
The overruns mainly concern peppers, tomatoes, lettuce, spinach, mandarins, and grapes. But, considering the safety margins taken by the control agencies, the danger seems minimal. The MRLs are, in fact, much lower than the acceptable daily intakes (ADI) in humans. These are calculated from the acceptable dose in the animal divided by a safety factor of 100.
Cocktail of toxic chemicals
The only problem – and of size – is that the maximum residue limits and the admissible daily doses are defined for each pesticide independently. A principle far from everyday reality, since we are confronted day after day with a veritable cocktail of toxic chemicals. However, as Gilles-Éric Séralini **, professor of molecular biology at the University of Caen, noted by the release of his study on GMOs last September, “certain molecules, apparently harmless in isolation, prove to be toxic when ‘they are combined with each other ”.
A study from Aston University (England), revealed in August 2012, clearly shows this multiplier effect. The impact of three common fungicides on human brain cells has been observed separately and then after mixing. Result: the damage inflicted (self-destruction of cells, cancerization, etc.) is twenty to thirty times more severe when pesticides interact with each other. This is worrying given the number of treatments received by certain crops: on average twenty-seven for apple trees before harvest, for example. And bunches of grapes carry more than ten different pesticides.
The solution? Buy organic fruits and vegetables as often as possible, even if they are not free from all reproach either: according to the National Agency for Food, Environmental and Occupational Health Safety, organic food in ten present traces of pesticides, against one in two for the others. Also, give priority to seasonal and local products; they are sprinkled less after picking than those which travel long distances.
So forget about Moroccan zucchini and Kenyan beans in winter. And do not hesitate to clean them all carefully, even the organic ones, because they could be handled by “contaminated” hands. To minimize the risks, thinly peel the fruits and vegetables of the traditional circuit with a peeler rather than a knife, in order to retain the nutrients located just under the skin.