The Concord grape is a distinct fruit known for its deep purple-black color and short season, typically arriving in late summer and early autumn. This American grape variety possesses a unique, intensely sweet and tart flavor, often described as “foxy” or musky due to the chemical compound methyl anthranilate. This robust, concentrated flavor makes the Concord grape a favorite for cooked applications and preservation, though its physical structure requires a specific approach.
Preparing the Slip-Skin Grape
The Concord’s physical structure, known as “slip-skin,” dictates how it must be prepared for most recipes. Unlike other grapes where the pulp adheres tightly to the skin, the thick, chewy skin of the Concord grape easily separates from the gelatinous inner pulp and large seeds. This separation is necessary because the skin holds the majority of the deep color and flavor compounds, while the pulp contains the sweet juice and the seeds.
To prepare them, gently squeeze each washed grape between your thumb and forefinger to pop the inner pulp into one bowl and reserve the empty skins in a separate bowl. The next step is to remove the large, bitter seeds from the pulp, which can be accomplished by heating the pulp over medium heat for several minutes until it softens. This gentle simmering helps to loosen the seeds from the surrounding flesh.
Once softened, the pulp can be pressed through a fine-mesh sieve or a food mill to separate the smooth pulp and juice from the seeds, which are then discarded. The seedless pulp is then recombined with the reserved skins, and this mixture is ready for use in cooked recipes like jams, jellies, or pies.
Simple Ways to Enjoy Concord Grapes Raw
While the Concord grape’s seeds and thick skins make them less popular for casual eating than seedless varieties, their intense flavor is a wonderful addition to certain raw applications. The simplest way to enjoy them is to pop the entire grape into your mouth, suck out the flavorful pulp, and then discreetly discard the seed and chew the remaining skin. The skin provides a pleasant chewiness and an intense burst of that distinctive grape flavor.
Freezing the whole grapes creates a simple, refreshing dessert often nicknamed “grape candy,” as the frozen pulp offers a sorbet-like texture. Concord grapes also pair exceptionally well with strong, creamy cheeses, making them an excellent garnish for a cheese board. The grapes’ robust tartness and sweetness cut through the richness of aged cheeses or soft goat cheese.
They can be incorporated into fresh salads, especially those featuring ingredients like crumbled blue cheese, walnuts, or thinly sliced fennel, where their bold flavor will not be overwhelmed. When used raw, the skin is completely edible.
Traditional Cooking and Preservation Methods
The Concord grape is most celebrated for its applications in preservation, primarily due to its intense flavor and high natural pectin content. The pectin, a gelling agent necessary for setting preserves, is concentrated in the thick skins of the grapes. This natural abundance means that traditional jelly and jam recipes often do not require the addition of commercial pectin, simplifying the process for home cooks.
To make classic Concord grape jelly, the prepared skin and pulp mixture is boiled with sugar until it reaches the gelling point, typically around 220 degrees Fahrenheit, where the pectin forms a stable structure. The same mixture can be used for jam, resulting in a slightly thicker preserve that retains more of the grape’s texture.
Beyond preserves, the grapes are frequently used in baked goods, with traditional Concord grape pie being a regional favorite that utilizes the full flavor of the prepared fruit. The mixture is often thickened with a small amount of starch before being baked under a flaky crust.
Savory Uses
Less common, but equally flavorful, are applications in savory cooking, where the grape’s acidity and sweetness can form a complex counterpart to rich meats. Reducing the strained grape purée creates a vibrant, glaze-like sauce that pairs beautifully with roasted pork tenderloin, poultry, or game meats. The concentrated sweetness balances the fat in the meat, while the tartness acts as a natural deglazing agent. The purée can also be fermented to create homemade Concord grape vinegar, offering a unique, fruity acidity for dressings and marinades.