Inventory, 16 lbs : 0
This item was last sold on : 04/01/13
California Kyoho grapes are available late July or early August to early September often stretching into late October. Chilean Kyoho grape season typically begins in February and continues through April or May.
Kyoho grapes, pronounced kee-OH-ho, are big, dark purple, sometimes almost jet black, thick-skinned, extremely showy grapes that offer a superb sweet flavor. The taste, texture and juice are very similar to the familiar Concord grape. Quite fragrant, the skin and seeds are not edible as both are bitter, but the nearly one-inch of meaty flesh inside is deliciously sweet and very juicy. Containing a high sugar content, this grape's moderate acidity makes a just right flavor balance. In clusters, they resemble a bunch of small plums.
Cholesterol-free, low in fat and sodium, grapes offer some vitamin C, potassium, thiamine and dietary fiber.
Kyoho grapes make a lovely edible garnish to dress up most anything, plus make great-tasting preserves, jam, desserts, toppings and wine. Puree the seeded pulp to make refreshing juice and to flavor iced beverages. To store, place in a perforated plastic bag; refrigerate.
An original Japanese table grape, this grape's name, Kyoho, means "great or big mountain" and was named after Mount Fuji because of its generous size. The variety is a successful cross between Campbell and Centennial grapes. Highly regarded as the "King of Grapes", this is an especially favored grape in Japan and grows in the hills of the Minoh Mountains. A favorite dessert in Japan is simply a bowl of peeled and chilled Kyoho grapes. This exceptional grape is now grown in California. Chile also contributes supplies to the market.
Recipes that include Kyoho Grapes. One is easiest, three is harder.
|Alexandra's Kitchen||Roasted Grapes with Thyme, Fresh Ricotta & Grilled Bread|
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