Organic Green & Red Grapes Recipe

Wash and dry

Rinse the green and red grapes under cool running water to remove any residue. Drain in a colander and pat dry gently with a clean kitchen towel or paper towels.

Remove stems and halve (optional)

Remove grapes from their stems. For easier eating and better dressing absorption, halve larger grapes lengthwise. Small grapes can be left whole.

Prepare lemon and mint

Zest the lemon lightly (about 1/2 teaspoon) and then squeeze 1/2 of the lemon to yield approximately 1 tablespoon of juice. Stack the mint leaves, roll tightly, and thinly slice (chiffonade) or roughly chop.

Place the prepared green and red grapes in a medium mixing bowl. Add the lemon juice and lemon zest, then gently toss to coat all grapes.

If using, drizzle 1 tablespoon honey over the grapes and add a small pinch of sea salt. Toss gently again to combine. The honey is optional and helps round out the acidity.

Stir in the sliced or chopped mint leaves and fold in the toasted sliced almonds if using. Taste and adjust: add more lemon juice (up to another 1/2 tablespoon) or a touch more honey if desired.

Transfer the grapes to a serving bowl and serve immediately as a fresh fruit salad or chilled. This simple preparation also makes a bright topping for yogurt, cottage cheese, or mixed green salads.

To store, cover and refrigerate for up to 3 days. Note: halved grapes will release more juice over time, making the mixture juicier; stir before serving.