How to peel grapes is the easiest way

The simplest way to peel grapes is to freeze them and gently squeeze the flesh or soak them in hot water by making a cross with a knife.

Put the grapes in the refrigerator and freeze for about half an hour. The skin shrinks due to low temperature and separates from the flesh. After taking them out, gently squeeze the bottom, and the flesh can slide out completely. The freezing method is suitable for making desserts or cold drinks, preserving the intact flesh shape without damaging the juice. Note that prolonged freezing time can cause the fruit pulp to freeze. It is recommended to limit it to 40 minutes and consume it as soon as possible after peeling to avoid oxidation. Another shortcut is to make a small cross shaped incision on the top of the grape with a knife, soak it in hot water at around 80 ℃ for 10 seconds, quickly remove it and cool it in ice water. The principle of thermal expansion and contraction causes the skin to curl along the incision, making it easy to tear off the intact skin. This method is suitable for cooking scenarios that require maintaining the temperature of the fruit flesh, but it is necessary to control the water temperature to avoid scalding the flesh. Thick skinned Kyoho grapes have better results.

For daily consumption, seedless grape varieties can be preferred, washed and chewed directly with the skin to obtain more anthocyanins. When feeding to infants or elderly people, it is recommended to use freezing method to ensure the integrity of the fruit pulp. Regardless of the method used, it is necessary to soak and clean the surface with salt water before processing to remove pesticide residues. After peeling, it should be consumed within two hours to ensure freshness. When pairing with yogurt or salad, you can keep some grapes with skins to enhance the texture.