With candy-colored hues, this grape salsa will brighten a fall party or an ordinary afternoon snack. Purples and greens make for a festive contrast with the season’s standard, and bright, salty sweet flavor adds a memorable punch.
I don’t have a good sense of what they actually eat in Mexico, but I’m guessing this grape salsa isn’t exactly authentic. However, one of the great things about kids is that they aren’t sticklers for authenticity. They’re more into flavors and colors and that is definitely what this vibrant, simple grape salsa has going for it. The mellow, sweet taste makes it a great complement to a wide variety dishes, and the bold color makes it a crowd pleaser for any occasion. We served it on toast with melted cheese, but it would also be great with chips, tacos, quesadillas or pita.
The preparation is pretty simple on this one and if your kid is comfortable with a knife (ours is comfortable with knives, cleavers, and chainsaws), this is definitely one he or she could help you with. For variation, you could throw in a little diced jalapeno for some heat. So that the sweetness of the grapes will contrast with the tomatoes, I add them just before serving.
Grape Salsa (adapted from The Sprouted Kitchen)
2 cups seedless grapes, quartered or halved
1/2 red onion diced
1/2 cup cherry tomatoes, quartered or halved
3 tablespoons chopped parsley
2 tablespoons lime (or lemon) juice
1 teaspoon chopped oregano
1 tablespoon red wine vinegar
salt and pepper to taste
dash of ground cayenne pepper (optional)
Gently toss the grapes, onion, lime juice, vinegar, and herbs together in a medium bowl. Check the salt and acid levels and make adjustments. Add the tomatoes just before serving.