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GORGEOUS GRAPESvital infovital

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Shoprite obtains its delicious grapes from the Northern and

Western Cape. Our grapes are packed at the various farms

and cooled at 1C to ensure you receive top quality grapes.

Indulge in this great grape season with our easy and excitingrecipes.

Green fruit salad with caramelshardsCool down a hot day with this refreshing, green fruit

salad.

green grapesgreen melon cubes

kiwi fruit slices

litchis, stoned

green apple slices

white sparkling grape juice

caramel shards: white castor sugar and ground black pepper

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1. Mix fruits and pour grape juice over it. Keep in refrigerator.

2. Caramel shards: Stir sugar in a non-stick pan until it melts

and starts to caramelise golden. (Note: The sugar burns

easily.) Pour out on a granite surface or sheet of aluminiumfoil. Sprinkle with ground pepper. Let cool and crack into

shards.

Grape and onion relishServe this side dish prepared in a jiffy with any meat maindish.

62,5 ml (1/4 c) castor sugar

62,5 ml (1/4 c) balsamic vinegar (aceto balsamico)

45 ml (3 tbsp) olive oil

15 ml (1 tbsp) fennel seed

a few sprigs of fresh thyme OR 30 ml (2 tbsp) dried thyme

40 fresh pickle onions, peeled

40 fresh red grapes, picked from bunch

ground sea salt and black pepper

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1. Dissolve castor sugar in vinegar and boil over medium

heat until reduced and syrupy. (Note: Do not allow syrup

to burn it will taste bitter.) Add oil and onions and saut

for a few minutes. Add a little water if necessary and boil

onions until soft (shake pan do not stir). Add grapes and

simmer for a few more minutes. Serve hot or cold with

meat.

Pickled fish salad (Cover recipe)

Serve this tasty salad as a light meal and cheat a little if in a

hurry by using ready-made pickled fish.

Pickled fish:

1 kg firm fish (snoek, Cape salmon or hake), cut in chunks

2 large onions, cut in rings or slices

375 ml (1 1/2 c) apple cider vinegar

30 ml (2 tbsp) mild Rajah curry powder

5 ml (1 t) turmeric

15 ml (1 tbsp) each: yellow mustard, cumin and coriander

seeds

2 bay leaves and cinnamon sticks1 2 chillies, membranes and seeds removed

ground sea salt, black pepper and sugar to taste

unflavoured, natural yoghurt (Bulgarian or Greek), green

grapes and yellow peach slices

salad and coriander leaves

1. Steam or pan-fry fish until cooked. Set aside in glass or

plastic container. Mix all pickle sauce ingredients except

sugar in a pot, bring to the boil and simmer until onions

are cooked, but still firm. Dissolve sugar in sauce, pour over

fish. Let cool and keep in refrigerator.

2. Mix pickle sauce with yoghurt to taste. Mix with fish, grapes

and peaches. Serve with salad leaves and crusty bread.

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Smoked pork with grapesThe sweet grapes in this dish are deliciously complementingthe salty, smoky flavour of the meat.

smoked pork fillet, gammon or Kassler chops

grapeseed or olive oil

red grape juice and small bunches of red grapesred onions, cut in narrow wedges

ground black pepper

1. Pan-fry meat in oil until golden on the outside. Remove

from pan, slice fillet or gammon in 1 cm slices and keep

warm.

2. Heat grape juice, put meat back in pan and simmer over

low heat in juice until cooked. Reduce juice until syrupy;

add small bunches of grapes and onion wedges and

heat through. Season with pepper. Serve with mashed

potatoes or sweet potatoes.

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Korrelkonfyt (grape jam)Korrelkonfyt is a traditional favourite jam that is delicious with

scones and a must with snoek.

2 kg fresh sultana grapes (weighed after stalks have been

removed)

6 x 250 ml (1,2 kg) white sugar

30 ml (2 tbsp) lemon juice

1. Rinse grapes well. Layer grapes and sugar alternately in a

heavy-bottomed pot and dissolve sugar over low heat.2. Increase heat, add lemon juice and boil jam rapidly until

the syrup has the thickness of honey. Remove from heat.

Skim off any foam, spoon jam into sterilised jars. Cover with

melted candle wax or circles of greaseproof paper

dipped in brandy. Let cool and seal jars.

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Grape pudding with brandysauceMix grapes of all colours and flavours in this delicious pudding.

Pudding: 700 g red and green grapes

125 ml (1/2 c) cake flour

62,5 ml (1

/4 c) sugar4 extra large eggs

500 ml (2 c) full cream milk

62,5 ml (1/4 c) hanepoot wine

Sauce: 125 ml (1/2 c) brandy

45 ml (3 tbsp) apricot jam

Preheat oven to 190 C. Grease a 23 x 23 cm oven-dish.

1. Mix grapes in oven-dish. Mix rest of pudding ingredients

with a wire whisk and pour over grapes. Bake until fluffy

and cooked.

2. Serve hot with brandy sauce: Heat brandy and mix withapricot jam.

Should you have any comments on our range of

consumer leaflets, please write to Sarita van Wyk at:

Shoprite Checkers Communications Department,

PO Box 215, Brackenfell 7561

www.shoprite.co.za