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BC Grape and Bran Loaf      

Similar to a raisin bran muffin, but in a tasty loaf. Cinnamon can be used in place of the cardamom if preferred.

425 mLall purpose flour1¾ cups
175 mLbrown sugar, lightly packed¾ cup
1 mLsalt¼ tsp
30 mLbaking powder2 Tbsp
5 mLbaking soda1 tsp
5 mLcardamom1 tsp
175 mLAll Bran® cereal¾ cup
250 mLBC Coronation grapes, sliced in half1 cup
30 mLcanola oil2 Tbsp
175 mL1% milk¾ cup
5 mLvanilla extract1 tsp
125 mLunsweetened applesauce½ cup
  1. Preheat oven to 350F (180C). Lightly mist a large loaf plan with cooking oil spray. (Or coat lightly with butter and flour.)
  2. In a large bowl, combine flour, sugar, salt, baking powder, soda, cardamom and All Bran. Mix well. Stir in grapes.
  3. In a small mixing bowl, combine egg, oil, milk, vanilla and applesauce until well blended.
  4. Gently mix wet ingredients into dry ingredients and stir to just combine. Batter will be lumpy. Do not over mix.
  5. Pour batter into loaf pan and bake for 45-50 minutes or until fork inserted into the centre comes out clean. Cool for 10 minutes then remove from pan to a cooling rack. Slice when cold. Wrap in foil.

Makes 1 loaf (12 slices)

Nutritional analysis per serving
Protein3.7 g (9%)
Fat3.4 g (18%)
Carbohydrate32 g (73%)
Fibre2.1 g
Sodium185 mg

Suitable for low fat diets.

Grape Yogurt Pops      
Add grapes or a combination of your favorites. Low fat or fat-free yogurt will freeze faster than regular yogurt.

2 cups (500 mL) vanilla yogurt
1 cup (250mL) fresh or frozen Okanagan Coronation grapes
1/2 cup banana slices, strawberries, or raspberries
2-4 tbsp (30mL-60mL) honey
  • In blender, purée yogurt and fruit until smooth.
  • Sweeten with honey to taste.
  • Pour mixture into a shallow container and freeze 30 minutes.
  • Transfer to blender and blend for 1 minute.
  • Pour slushy mixture into Popsicle moulds or ice cube trays; insert sticks when mixture is half frozen.
Grape Parfait    



A delicious dessert that couldn't be easier to make. Kids especially love layering fruits in fancy glasses.

4 cups (1000 mL) Okanagan Coronation grapes
1 cup (250 mL) sour cream, stirred
4 tbsp (60 mL) brown sugar
Optional garnish: fresh mint sprigs
  • Add 1/2 cup (125 mL) of grapes to parfait or stemmed goblets and top with 2 tbsp (30 mL) sour cream.
  • Sprinkle with brown sugar. Repeat layers and refrigerate.
  • Chill before serving.
  • Garnish with a sprig of mint, if desired.
  • Serves 4.
Grape Streudel      
Something old, something borrowed, something blue...the old recipe we have borrowed and added blue BC grapes to will, we hope, inspire you to have some fun and try BC grapes in any of your berry recipes.

3 cups
3/4 cup
1 tbsp
1 tsp
1 1/2 tsp
1 tsp
1/2 cup
1 cup
1 tsp
3 cups
   All purpose flour
baking powder
butter (softened)
BC Grapes
   750 mL
175 mL
15 mL
5 mL
7 mL
5 mL
125 mL
250 mL
5 mL
750 mL

2/3 cup
2/3 cup
3/4 cup
1/2 cup
1 tsp
   All purpose flour
rolled oats
brown sugar, packed
butter (softened)
   150 mL
150 mL
175 mL
5 mL
5 mL
  • Preheat oven to 350 degrees F (180 degrees C).
  • Measure first set of dry ingredients into mixing bowl.
  • Cut in butter until crumby. Add in eggs, milk and vanilla. Beat until smooth and thick.
  • Spread into greased 9 x 13 inch (22 x 33 cm) pan. Sprinkle grapes over top.
  • Mix topping ingredients together until crumbly and sprinkle over grapes. Pat gently with your hand.
  • Bake in oven for 50 to 60 minutes until an inserted wooden pick comes out clean.
Grape Clafouti      
Plum clafouti and apricot are old standards; quick, delicious, fruit-filled desserts that offer a sweet treat at the end of dinner. Now try this dessert with grapes and treat your taste-buds to an exiting new experience.

6 tbsp
3 cups
1 1/3cups
2/3 cup.
1 tsp
2 tsp
   granulated sugar
Coronation grapes
grated lemon zest
pinch of salt
icing sugar
   90 mL
750 mL

325 mL
150 mL
5 mL
5 mL
  • Grease a 10 inch (25 cm) deep-dish pie plate with butter. Sprinkle with 1 tablespoon
    (15 mL) granulated sugar.
  • Arrange grapes over bottom of pie plate and sprinkle with 2 tablespoons (30 mL) granulated sugar.
  • In blender combine remaining 3 tablespoons (45 mL) granulated sugar, eggs, milk, flour, lemon zest, vanilla and salt; process until smooth, about 1 minute. Pour mixture over grapes.
  • Bake at 375 F (190 C) for 50 to 60 minutes or until top is browned and filling is set. Just before serving, sift icing sugar over top. Serve warm or cold.
Okanagan Grape Muffins  
2 1/2 cups
1 cup
2 1/2 Tsp.
1/4 Tsp.
1 cup
2 medium
1/2 cup
1 1/2 cups
   all purpose flour
baking powder
eggs (well beaten)
butter, melted
BC Grapes
625 mL
250 mL
12 mL
1 mL
250 mL
125 mL
375 mL
  • Preheat oven to 400 F (200 C).
  • Line muffin tins with paper cups.
  • Combine flour, sugar, baking powder and salt. Make a well in the centre.
  • Add buttermilk, beaten egg and melted butter. Stir until ingredients are just combined. Lightly fold in grapes.
  • Bake 25 minutes or until golder brown on top. Cool in pan.
  • Makes 12 muffins. The light, fluffy cake is complemented by the crisp, clean, intense grape flavour from the grapes. ENJOY!
BC Grape & Banana Muffins  

Fresh grapes add a tasty twist to these moist and yummy muffins.

1½ cupsall purpose flour375 mL
½ cupgranulated sugar125 mL
1 tspbaking powder5 mL
1 tspbaking soda5 mL
½ tspsalt2.5 mL
3ripe bananas, mashed3
½ cupmelted butter125 mL
1 cupBC Coronation grapes, halved250 mL
2 Tbspall purpose flour30 mL
2 Tbspgranulated sugar30 mL
1 Tbspbutter15 mL
  1. Preheat oven to 375°F (190°C).
  2. Spray muffin tin with cooking oil spray.
  3. In bowl, combine flour, sugar, baking powder, soda and salt.
  4. In separate bowl, mix egg, bananas and melted butter until well blended. Fold in grapes.
  5. Carefully add dry ingredients to banana-grape mixture, stirring just to combine.
  6. Place approx ¼ cup of mixture into each of 12 muffin cups.
  7. Sprinkle muffins with topping made by combining 2 Tbsp flour, 2 Tbsp sugar and 1 Tbsp butter.
  8. Bake for 20 minutes or until golden and toothpick inserted into muffin comes out clean.

Makes 12 large muffins

Nutritional analysis per serving
Calories per muffin213
Protein2.8 g (5%)
Fat9 g (38%)
Carbohydrate32 g (52%)
Fibre1.5 g
Sodium196 mg

Each serving provides ½ serving of fruits and vegetables

Okanagan Grape Pie      
Plum clafouti and apricot are old standards; quick, delicious, fruit-filled desserts that offer a sweet treat at the end of dinner. Now try this dessert with grapes and treat your taste-buds to an exiting new experience.

1/2 cup
3 Tbsp.
1 tsp
4 cups
   pie shell
BC Grapes
 125 mL
45 mL
4 mL
1000 mL
  • Prepare your favourite pastry recipe and line one pie plate.
  • Mix sugar and flour together.
  • Add grapes and pour into pie plate.
  • Top with butter and cover with pastry.
  • Make cuts in top pastry to vent.
  • Bake for one hour at 375 F (190 C).
Grape Pavlova  
The sweetness of the meringue mixture contrasts nicely with the tartness of the grapes.

4 egg whites 4
1/8 tsp. salt 0.6 mL
1/8 tsp. cream of tartar 0.6 mL
1 cup sugar, divided 310 mL
2 cups BC grapes 500 mL
cup packed golden sugar 60 mL
grated peel of 1 orange
1 tbsp. Cornstarch, mixed with 15 mL juice of 1 orange
2 cups whipping cream 625 mL
  • Preheat oven to 275 F. (140 C). Line a baking tray with parchment paper.
  • Place egg whites in a large bowl. Beat at high speed with an electric mixer with whip attachments until frothy. Continue beating as you add the salt and cream of tartar. When whites are nearly stiff, start adding 1 cup (250 mL) sugar as you beat. Continue beating about 1 minute or until a very stiff and glossy meringue has formed. Use a plastic spatula to transfer the meringue to the middle of the parchment-lined tray. Swirl into a circle (or any desired shape), slightly hollowing out the centre.
  • Bake 1 hour. Turn off oven and leave pavlova in oven for another hour to dry out. Gently remove from parchment paper to a plate. Use within 3-4 hours to avoid major cracking.
  • Combine grapes, golden sugar, peel and cornstarch mixed with juice in a small saucepan over medium heat. Cook, stirring, just until grapes start to split and mixture has thickened. Cool completely.
  • When ready to serve, beat cream until stiff, beating in remaining cup (60 mL) sugar at the end. Pile cream and cooked grape mixture into the pavlova. Serve at once.
  • Makes 4 - 6 servings.
Okanagan Grape Tarts  
The sweetness of the meringue mixture contrasts nicely with the tartness of the grapes.

2 cups
3/4 cup
1/2 cup
3 Tbsp.
   BC Grapes
corn starch
500 mL
175 mL
125 mL
45 mL
  • Mix corn starch and sugar together, add grapes and mix.
  • Put water in saucepan.
  • Add grapes and sugar and mix.
  • Cook over medium heat until thick and clear stirring carefully.
  • Cool well.
  • Buy tart shells or make your own from your favourite pastry recipe.
  • Bake.
  • Cool.
  • When ready to serve put grape filling in tarts.
  • Serve with whipped cream, whipped topping or ice cream.
Grape Focaccia  
  • 19 oz or 3 cups All purpose flour
  • 4 tbsp sugar
  • 1 tbsp Instant Yeast
  • 1 1/2 Tbsp sea salt
  • 1 cup homogenized milk
  • 2 large eggs
  • 5 oz soft butter
  • fine zest of one lemon
  • 2 cups grapes
  • 2 tbsp lemon juice
  • 3 to 4 Tbsp coarse sugar

In a large mixing bowl with a bread hook attachment, combine flour, sugar, yeast and sea salt. Beat on low speed until well incorporated add milk and eggs. When all the flour is moistened, increase to medium speed and beat for 4 to 6 minutes or until the dough starts to become smooth, shiny and slightly stocky to touch. Add butter and beat for a further 4 to 6 minutes or until butter is well mixed into dough. Transfer to a lightly oiled bowl. Cover with plastic wrap. Allow to proof for 1 hour or until double in size.

When dough has doubled, transfer to a well greased baking sheet and evenly press out with fingers to spread out through baking sheet. Let rest for 15 to 20 minutes to allow to rise slightly.

Mix together sugar and lemon zest. In a mixing bowl, toss grapes with lemon juice. When well coated, transfer to sugar lemon mixed and toss to coat well. Add grapes to surface of dough, spreading out and pressing down grapes into dough. Brush with egg wash and sprinkle generously with coarse sugar. (For a savoury option, use coarse salt)

Cover with plastic wrap and allow to rest 30 to 45 minutes for dough to proof. Before transferring bread to a preheated 375F oven, press down any grapes that may have risen out of the dough. Bake 20 to 30 minutes or until deep golden brown.

Almond Frangipane Streusel Grape Tart  
  • 1 1/2 cups all purpose flour
  • 3 tbsp sugar
  • 7 tbsp cold shortening
  • 5 tbsp cold butter
  • 6 tbsp ice water
  • 1 1/2 cups blanched almonds
  • 1/2 cup sugar
  • 1/2 cup soft butter
  • 2 large eggs
  • 1 tsp vanilla
  • 3 cups grapes
  • 6 tbsp all purpose flour
  • 6 tbsp brown sugar
  • 2 tsp cinnamon
  • 4 tbsp melted butter

In a food processor with blade, mix together flour and sugar. Add shortening and butter; pulse until a sand consistency. Slowly add ice water and pulse until dough is just combined. Do not over mix. Remove dough and place onto wax paper. Flattened into a round disc, 1-inch thick; wrap and chill for 30 minutes.

On a lightly floured flat surface, roll out dough to 1/8th inch thickness and transfer to a 10-inch fluted springpan with removable bottom. Chill for 15 minutes in refrigerator

In a food processor, add the blanched almonds and pulse until fine. Remove and set aside. Add sugar and butter to processor and pulse until fluffy. Add eggs and vanilla; process until well blended. Add almonds and process until well blended. Transfer and spread out filling over the bottom of the crust.

Toss grapes with cornstarch until well coated. Spread over almond filling. Mix together remaining flour, brown sugar, cinnamon and melted butter until crumbly consistency. Sprinkle over grapes.

Place springpan onto a baking sheet and place into a preheated 375F oven. Bake for 50 minutes to 1 hour, or until crust is golden brown.

Remove and allow to cool before serving. Garnish with whipped cream.