Those who have not heard of the Giant Mountain Grape developed in Japan are missing out on a real treat. Called Kyoho grapes, these purplish black hybrids are almost as large as a plum. They have become the most popular dessert fruit in Japan and are also in great demand in other Oriental countries. Other areas that grow them now are California, Chile, China, and Korea.
The grape is a familiar fruit to Americans. In fact, one of the two families of grape is native to the Americas; the other kind comes from Europe. The Kyoho grape shares many characteristics with our native Concord variety. Each has a dark purple color, pale yellow flesh, and a slip-skin, which readily separates from the flesh. Both kinds are seeded. When both are eaten, the bitter skin and seeds are usually discarded.
Size and sweetness come from the European side. There is a seedless type of this popular grape, but purists say it doesn't have the flavor of the original. As a dessert, the fruit is served peeled and chilled in a bowl.
The climate of the Japanese mountains is humid, which doesn't bother the Concord. This grape, once the foundation of the New York grape industry, has a distinctive flavor which is concentrated in the skin and the seeds. When made into juice and jelly, the flavor comes through as much more than mere sweetness. In fact, the green and red ones we are familiar with in the grocery store seem too insipid to those who love the concord. The hybrid seems to thrive in California, where the Concord didn't. That's why California growers had to import European vines.
If you can remember the taste of old-fashioned grape jelly, you have an idea of what the Kyoho tastes like. Most of the fruit grown in Japan and elsewhere is eaten peeled and chilled as a dessert. California growers have successfully imported and propagated the Kyoho vines and are now marketing this prized fruit.
If you are fortunate enough to find Kyohos in your local market, here are some tips for getting your money's worth. The fruit should be firm but not hard, dark purple in color, and glossy. Some people advise selecting bunches with no soft or shriveled fruits, but others say a bit of shriveling seems to make the flavor sweeter. They point out that the skin will be discarded so it doesn't matter. You will have to see for yourself.
Gourmet chefs suggest pairing the Kyoho with soft, salty cheese, perhaps a ripe blue cheese. If you see some giant grapes on a buffet, grab a few and see if their skin slides off easily. If so, be prepared for a taste sensation. You will have to spit the seeds discretely into your hand (the seeds aren't sticky) or into your napkin.
Nutritionally this grape is great, with lots of the reservatrol that's important for heart health. Most Kyohos are eaten fresh, but they can be made into jelly, juice, or wine. They have the highest sugar content of any grape, so they should be refrigerated to keep them from fermenting. They should be chilled before serving. A bunch that seems not quite ripe can be left out at room temperature, where the grapes will quickly ripen.
The grape is a familiar fruit to Americans. In fact, one of the two families of grape is native to the Americas; the other kind comes from Europe. The Kyoho grape shares many characteristics with our native Concord variety. Each has a dark purple color, pale yellow flesh, and a slip-skin, which readily separates from the flesh. Both kinds are seeded. When both are eaten, the bitter skin and seeds are usually discarded.
Size and sweetness come from the European side. There is a seedless type of this popular grape, but purists say it doesn't have the flavor of the original. As a dessert, the fruit is served peeled and chilled in a bowl.
The climate of the Japanese mountains is humid, which doesn't bother the Concord. This grape, once the foundation of the New York grape industry, has a distinctive flavor which is concentrated in the skin and the seeds. When made into juice and jelly, the flavor comes through as much more than mere sweetness. In fact, the green and red ones we are familiar with in the grocery store seem too insipid to those who love the concord. The hybrid seems to thrive in California, where the Concord didn't. That's why California growers had to import European vines.
If you can remember the taste of old-fashioned grape jelly, you have an idea of what the Kyoho tastes like. Most of the fruit grown in Japan and elsewhere is eaten peeled and chilled as a dessert. California growers have successfully imported and propagated the Kyoho vines and are now marketing this prized fruit.
If you are fortunate enough to find Kyohos in your local market, here are some tips for getting your money's worth. The fruit should be firm but not hard, dark purple in color, and glossy. Some people advise selecting bunches with no soft or shriveled fruits, but others say a bit of shriveling seems to make the flavor sweeter. They point out that the skin will be discarded so it doesn't matter. You will have to see for yourself.
Gourmet chefs suggest pairing the Kyoho with soft, salty cheese, perhaps a ripe blue cheese. If you see some giant grapes on a buffet, grab a few and see if their skin slides off easily. If so, be prepared for a taste sensation. You will have to spit the seeds discretely into your hand (the seeds aren't sticky) or into your napkin.
Nutritionally this grape is great, with lots of the reservatrol that's important for heart health. Most Kyohos are eaten fresh, but they can be made into jelly, juice, or wine. They have the highest sugar content of any grape, so they should be refrigerated to keep them from fermenting. They should be chilled before serving. A bunch that seems not quite ripe can be left out at room temperature, where the grapes will quickly ripen.
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