the Everyday Gourmet

What better time of year than now to come up with a no-cook recipe that is the best to munch on with family and friends? But I warn you, it is totally addicting.

I love this time of year with fresh fruits and vegetables, and one all-time biggie on my it parade is grapes. I don't really care what color they are, grapes rule in my household. They pop in your mouth with no effort, you can store them in the freezer for a refreshing snack, put them in salads or use as a garnish. How much more versatile can you get?

Grapes actually come in two classes, table or wine. Table grapes are the best eating as they have the natural sweetness we all seem to crave. A grape is the only fruit that is sweet, dry and tart all at the same time. If you are in the mood for something tart, a grape will satisfy as well.

The most common grapes are the classic concord grapes. They are wonderful

for juices and are my own personal favorite. You can use them in the following recipe for just their own beauty.

A newcomer in this area is called a champagne grape. They are tiny and extremely sweet, and contrary to their name, they are not used in making champagne. They are delicate little guys and make a great garnish.

Depending on where you are, grapes come in a myriad of colors. Black, blue, golden, green, purple, red, pink, brown, peach and even white are the hues you can find. They all have their distinct qualities and make good munching.

My grandchildren love to grab a few grapes out of the fridge when they come over, and usually by the time they have gone home, there are no grapes left for Norm and myself. We do freeze some for summertime snacks, and that only seems to highlight the sweetness they possess.