Peeled grapes

This is an easy method for peeling grapes.

Peeled grapes

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!


As needed:



Preparation method

  • Use a little knife with a sharp point to remove a thin stroke of skin from the grape.
  • Insert the sharp side of a melon baller into the flesh toward the interior of the skin.
  • Now, rotate the baller along the grape's natural curve all along the inside of the skin.
  • This will separate the grape from its skin.

Serving suggestions

  • Ideal as a component in savoury dishes, e.g. Sole Veronique or pan-fried duck breast.
  • As part of a fruit salad or dessert with red fruit, tarragon, basil or citrus fruits.
  • In a composition with components of cod, sea fennel, and cucumber.

Previous page