WThis is a list of notable grape dishes and foods that are prepared using grapes as a primary ingredient. Raisin dishes and foods are also included in this article.
WChurchkhela is a traditional Georgian cuisine candle-shaped candy. The main ingredients are grape must, nuts, and flour. Almonds, walnuts, hazelnuts, and chocolate and sometimes raisins are threaded onto a string, dipped in thickened grape juice or fruit juices and dried in the shape of a sausage. The traditional technology of churchkhela in the Kakheti region was inscribed on the Intangible Cultural Heritage of Georgia list in 2015.
WGrape ice cream is ice cream with a grape flavor. Some recipes use grape juice in its preparation. Dishes and variations include grape ice cream sandwiches and grape ice cream soda. Grape ice cream is sometimes offered at grape festivals. For example, the Naples Grape Festival has offered grape ice cream. Grape ice cream is not a commonly made flavor in the US. It is one of the more common flavors in Japan.
WGrape leaves, the leaves of the grapevine plant, are used in the cuisines of a number of cultures. They are most often picked fresh from the vine and stuffed with a mixture of rice, meat, and spices, and then cooked by boiling or steaming. Stuffed grape leaves can be served as an appetizer or as a main dish.
WGrape pie is a type of fruit pie made from Concord grape and is part of harvest time traditions in the Finger Lakes region of New York in the United States. It is particularly sought after at the Naples, New York, Grape Festival, and can be found at various shops around town.
WGrape seed oil is a vegetable oil derived from the seeds of grapes. A by-product of the winemaking industry, it is typically used for edible applications.
WJallab is a type of fruit syrup popular in the Middle East made from carob, dates, grape molasses and rose water. Jallab is very popular in Jordan, Syria, Palestine and Lebanon. It is made mainly of grape molasses, grenadine syrup, and rose water, then smoked with Arabic incense. It is usually sold with crushed ice and floating pine nuts and raisins.
WPekmez is a molasses-like syrup obtained after condensing juices of fruit must, especially grape by boiling it with a coagulant agent like wood ashes or ground carob seeds. It is used as a syrup or mixed with tahini for breakfast. In Azerbaijan, pekmez is also mixed with natural yogurt and consumed as a refreshment during summer time.
WTorta Bertolina, also known simply as Bertolina, is a typical autumnal dessert from the northern Italian town of Crema. It is presented in a round shape, but it is often available cut into slices. It has a golden brown hue and the fragrance of the small American or Concord grapes which are one of its main ingredients. The crust has an uneven texture with small holes in it. There are some variations especially when it is homemade, since many families have handed down the recipe through the generations; its exact origins are unknown, but the cake was probably made for the first time after the 1800s.
WVincotto is a dark, sweet, thick paste produced by country people in the Emilia Romagna, Veneto, Lombardy, Apulia, Basilicata, Sardinia and Marche regions of Italy. It is made by the slow cooking and reduction over many hours of non-fermented grape must until it has been reduced to about one-fifth of its original volume and the sugars present have caramelized. It can be made from a number of varieties of local red wine grapes, including Primitivo, Negroamaro and Malvasia Nera, and before the grapes are picked they are allowed to wither naturally on the vine for about thirty days. In Roman times it was known as sapa in Latin and epsima in Greek, the same names that are often used for it in Italy and Cyprus, respectively, today.