Cooking Light Magazine featured some great fall fruits and vegetables that are packed with nutrition. My favorite pick are red and purple grapes for a perfect after-dinner snack that’s refreshing and sweet. I also like to add grapes to my morning yogurt because they add a slight crunch. Cooking Light suggests replacing cherry tomatoes with grapes to add something sweet to a salad.
Red and purple grapes are full of flavonoids that not only give them a pretty color, but help to reduce your risk of heart disease. The darker the color of the grapes, the higher the flavonoid concentration. Eating one cup of grapes provides over 20% of the vitamin C you need for the day.
Ref: Cooking Light Magazine, Nov. 2007, p. 18
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I have to try that idea of putting grapes in my salad. I bet they would be a good compliment to a balsamic vinaigrette.
My daughter loves grapes. Grape is a great finger food that kids love. It is a win-win situation it is healthy and a finger snack.
great info.thanks