Prep 15 mins
Cook 20 mins
These frosted grapes look beautiful hanging on the side of a glass filled with fruit salad or a chilled glass of Champagne. You may use castor surgar instead of the gelatin or granulated. An interesting point has been raised about the safety of eating these grapes when raw egg white is used and then they sit out. I leave it up to you - If you make them, dry them & use them fairly quickly I would not worry. If you do not like using any form of raw egg and eating it leave them as decoration only.
- 6 green seedless grape clusters (6-10 grapes per cluster)
- 1 egg white, beaten but not stiff just bubbly
- 1 (3 ounce) package lime gelatin or 1 (3 ounce) package granulated sugar
- Brush the grapes with the egg white.
- Sprinkle with the gelatin or sugar.
- Dry throughly on a rack.
I recall my mom making this exact recipe (using raw egg whites). Back 45 years ago, we didn't think a thing of eating the grapes. I vividly remember they looked beautiful/glittery and tasted delicious;however, now, I wouldn't eat grapes covered in raw egg white. ?? go figure .....
I usually use both red and green seedless grapes cut into small clusters and arrange on serving platters. They add so much to the visual appeal, a terrific holiday garnish. Thank you Bergy for a terrific tip!
I used pastuerized egg white that you buy in a cardboard container. I didn't get the grapes covered evenly... probably operator error. But they taste good!