Grapes

Grapes are a versatile fruit with a naturally sweet and slightly tart flavour that becomes more complex when cooked over fire. When grilled, their sugars caramelise and intensify, while the heat adds subtle smoky undertones that complement both savoury and sweet dishes. This transformation makes grapes an excellent addition to BBQ menus, whether tossed into salads, used in glazes, or served alongside rich meats and cheeses. The burst of warmth and smokiness from the fire enhances their juiciness and adds depth to their flavour profile. When cooking grapes on a BBQ or over an open flame, it is best to use whole clusters or skewer individual grapes to prevent them from falling through the grill. They soften quickly, so a brief char is enough to bring out their best qualities without turning them mushy. Grilled grapes pair beautifully with lamb, pork, and poultry, as well as creamy cheeses like goat’s cheese or blue cheese. They also work well in sauces and reductions, where their natural sugars balance acidity and add a rich, fruity note. When buying grapes, look for firm, plump berries with a consistent colour and no signs of shrivelling or mould. Avoid grapes that feel soft or have splits in the skin, as these will not hold up well on the grill. Store grapes in the fridge in a perforated bag or container to maintain freshness and prevent moisture build-up. Use them within a week for the best flavour and texture. Remember to wash grapes thoroughly before cooking or eating to remove any residues.