Black and White Macerated Grapes

THIS IS A BEAUTIFUL bowl of fruit. The purple spheres of the black grapes are divided in half and seeded, and the seedless elongated ovals of the white grapes are left whole. Macerated with orange juice and lemon peel, their fragrance and freshness are irresistible.

  • For 6 to 8 servings
  • 1 pound seedless white grapes
  • 1 pound large black grapes, not the pale purple seedless ones
  • The peel of 1 lemon grated without digging into the white pith beneath
  • 3 tablespoons granulated sugar
  • The freshly squeezed juice of 3 oranges

1. Detach all the grape berries from their stems and wash them in cold water. Put only the white ones into a serving bowl.

2. You must halve the black grapes to extract their seeds. (Seedless red grapes are very bland and are not recommended for this dish.) Hold each berry with the stem end facing up. Use a sharp paring knife, or preferably a small vegetable knife with a serrated blade, to cut the berry horizontally around its middle, cutting it all around, but not all the way through. With your fingertips, hold the upper half of the grape, and with your other hand twist off the bottom half. From the exposed center of one of the halves seeds will protrude; pick them out, and add both halves of the seeded berry to the bowl. Repeat the procedure until all the black grapes are done.

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