Originally written by Kimberly Cripps , former SDSU Extension Family & Community Health Field Specialist, with contributions by Megan Erickson, former SDSU Extension Nutrition Field Specialist, and Hope Kleine, former SDSU Extension Health Education Field Specialist.
- Table grapes come in black, blue, golden, red, green, purple and white, and can have seeds or be seedless.
- Grapes are grown for making wine, each type of wine comes from a specific variety of grapes.
- Select grapes that are plump, firm and still attached to the stem.
- Avoid any grapes that are shriveled or sticky.
- Can be stored in the fridge for one week.
- Cut stem to separate grapes from bunch, then wash thoroughly.
- Grapes are great snacks, and can be added into salads with both fruits and vegetables.
- Grapes can be canned as jams/jellies, made into wines/juices, or dried as raisins.
- Freeze grapes and run under lukewarm water to peel.
Like it! Magical Fruit Salad
- 4 cups assorted fruit, fresh and/or canned: apples, bananas, oranges, pineapple, variety of grapes.
- 1 small package (3.25 oz) instant lemon or vanilla pudding (sugar-free and/or low-fat is best)
- 1 ¾ cups cold milk (use non-fat or 1%, or mix nonfat dry milk with water)
- Rinse fresh fruit. Chop into bite-sized chunks.
- Open and drain canned fruit.
- Sprinkle pudding mix over fruit. Add milk and toss well.
- Refrigerate for 5 minutes.
- This salad is best if eaten as soon as it is ready. Refrigerate leftovers within 2-3 hours.
Yield: 6 servings
Nutrition Facts per Serving: Calories 110; Fat 0.5g; Sodium 170mg; Carbohydrates 24g; Fiber 1g; Sugars 10g; Protein 2g
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