One of the highlights of the Christmas lunch with John’s dad’s dining companions at the aged care home was my carrots with red grapes, honey and pomegranate. We ate family style because all they get are plates served to them and I wanted them to take whatever they wanted and as often as they wanted.
The carrots were passed around and everyone looked in the bowl and politely took a small spoonful. In about 5 minutes, the carrots went around again and 10 minutes later they went around again until there were none in the bowl. They might be elderly but they know what they like and they liked these carrots.
I love grapes and when I was asked to create a recipe using Flame or Crimson seedless red grapes by Australian Grapes I knew right away what I was going to make. Testing out the dish on the oldies was just for confirmation that I was on to a good thing.
In addition to tasting as close to candy as you can get, grapes are really good for us. Did you know that among other wonderful properties, grapes:
- Help to boost the immune system and prevent fatigue.
- Help to maintain lower cholesterol levels.
- Have a wealth of antioxidants which may prevent cancer.
- Are a wonderful source of micronutrients important in formation and strength of our bones.
- Increase the nitric oxide levels in the blood which prevents blood clots, reducing the likelihood of heart attack.
- Are effective in fighting constipation.
- Are high in Vitamin C and magnesium.
Many people eat grapes as a snack and I’ve had a few this week straight from the freezer and I think they’re better than a popsicle. I wanted to create a savoury recipe to show how versatile red seedless grapes can be. Make this carrot side dish and once the family stops looking at you as if you’re nuts, they’ll love it!
- 6 carrots, peeled and cut into diagonal slices
- 1 bunch red seedless grapes (I used Flame, seedless red grapes) sliced
- 1 tablespoon butter
- 1 tablespoon honey
- Salt and Pepper to taste
- Seeds of ¼ pomegranate and chopped parsley for garnish
- Cook carrots in boiling salted water until they are tender. Drain.
- Add butter, grapes and honey and stir to coat.
- Season with salt and pepper.
- Garnish with chopped parsley and pomegranate
Thanks to Australian Grapes for sponsoring this post. For more inspiring recipes using Australian Grapes, check out their Facebook, Instagram and Pinterest pages.