Red Grapes

The powdery coating on the surface of these berries is a harmless protective layer called bloom. Simply rinse the fruit before enjoying it in one of these recipes from our Test Kitchen:

SPINACH & THYME FARRO

Cook 1 cup quick-cooking farro per pkg. directions. Meanwhile, on rimmed baking sheet, toss

1 lb seedless red grapes, 6 small sprigs fresh thyme, 1 Tbsp oil and 1⁄4 tsp each kosher salt and pepper. Roast at 400°F, tossing occasionally, until grapes begin to burst, 15 min. Scatter 1 bunch spinach (thick stems removed) over grapes and roast 2 min. more. Gently toss until spinach begins to wilt. Fold into cooked farro.

APPLE-ARUGULA SALAD

In large bowl, whisk together 2 Tbsp red wine vinegar and 1⁄2 tsp each kosher salt and pepper. Toss with 1⁄2 small red onion (finely chopped) and 1 cup seedless red grapes (halved) and let sit 5 min. Stir in 2 Tbsp olive oil, then toss with 2 stalks celery (thinly sliced) and 1 Gala apple (cored and thinly sliced) to combine. Toss with 1 bunch arugula (thick stems discarded) and 2 oz blue cheese (crumbled).

GINGER-LIME SPRITZ

In cocktail shaker, muddle

6 seedless red grapes with 1⁄2 Tbsp brown sugar and 1 tsp grated fresh ginger. Add 1⁄4 cup vodka and 2 Tbsp fresh lime juice, fill with ice and shake until very cold. Strain into glass filled with ice, then top with club soda. Serve with additional grapes.