Illustration of various Dulcich grapes, with Pretty Lady logo.


From entrees to desserts...
who knew grapes could be this versatile.

Dulcich Baby Grape – Apple Mini Skillet

Desserts , Sides

A light and fluffy baked style pancake

To make 4 count, 6” Mini Skillets you will need:
• 4 cups flour
• 4 cups milk
• 8 large eggs
• 20 Pretty Lady red seedless grapes, halved
• Stick of butter

Heat oven to 425 degrees
Whisk eggs, milk, & salt together in a bowl, then add flour until smooth. Coat each oven safe skillet with melted butter to create a “non stick” pan. Pour mixture into skillet, place 5 grape halves around center then cook on stove-top without touching for 1 minute.
Remove from heat and place in oven for 13 minutes and do not open the door. At 13 minutes reduce heat to 350 and let bake an additional 22 minutes or until puffed up & golden brown.

To make Grape-Apple Compote you will need:
• 10 Pretty Lady red seedless grapes, halved
• 10 Pretty Lady green seedless grapes, halved
• 1 cup diced Pink Lady apples
• 1 tsp vanilla
• ¼ cup white or brown sugar
• 1 tsp cinnamon
• ½ cup butter
• ¼ cup water (if needed)

While your Mini Skillet is baking (and this can be done ahead of time and stored in the fridge up to 5 days)
Melt ½ cup butter on medium heat in small sauce-pan. When the butter is melted, add the sugar, once sugar is dissolved, add the rest of your ingredients except for water. Cook for about 1-2 minutes on medium heat then, reduce to a very low simmer until fruit is soft but has not lost composition. Add a touch of water at a time if the fruit is not releasing enough water on its own but do NOT make it a liquid.

When your Mini Skillet is done baking, serve immediately before pancake falls, then top with Grape-Apple Compote.

White Grape Gazpacho

  • 3⁄4 cup seedless green grapes 2 tbsp. chopped fresh dill
  • 1 cucumber, peeled and chopped
  • 1‐ Granny Smith apple, peeled, cored, and chopped
  • 3 ‐ scallions (white and green parts), sliced
  • 1 1⁄2 cup plain yogurt or butter milk
  • 1 1⁄2 cup ice water
  • Salt and pepper to taste.
  • 4 radishes, sliced paper thin

Combine all ingredients except radishes. Remove half the solids and place in a food processor. Do not use a blender. Pulse briefly and stir into remaining soup. Chill for 2 hours. Garnish each serving with sliced radishes.

Harvest Grape Salad

  • 12 cups leaf lettuce
  • 1 lb green & 1 lb red grapes (seedless)
  • 1⁄2 lb cooked medium shrimp, peeled and deveined
  • 1⁄4 cup sliced green onions
  • 1 package (3 oz) Oriental Ramen noodles
  • 1⁄4 cup raisins
  • 1⁄4 cup golden raisins
  • 1⁄4 cup toasted walnuts or sunflower kernels
  • Salad dressing of you choice.

In a large bowl, combine lettuce, grapes and shrimp. Break Ramen noodles into small pieces (save the seasoning packet for another use) add to salad with the chow mein noodles, raisins, onion, and walnuts. Drizzle with dressing, toss to coat.

Makes 16 servings.

Pasta Salad with Green Grapes

  • 8 oz. shell or elbow macaroni
  • 2 cups chopped boneless chicken breast (cooked) 1⁄2 cup sliced almonds
  • 2 cups green seedless grapes
  • 1 cup sliced water chestnuts

Cook macaroni according to package directions, drain well. Cool. Rinse macaroni in water to cool quickly. Drain well. Add remaining ingredients and toss lightly with 1⁄2 cup ranch salad dressing. Chill before serving.

Grape Chicken Salad

  • 1 chicken breast
  • 1 cup celery, diced
  • 1‐20 oz. can pineapple chunks, drained
  • 2‐11 oz. cans mandarin orange segments, drained
  • 2 cups seedless grapes, cut in half
  • 1 cup rice mayonnaise

Cook chicken till done, skin and bone, cut into small pieces. Let cool. Cook rice till done. Mix everything together, then use enough mayonnaise for mixing.

Practically Perfect Grape Picnic Salad

  • 1 cup California seedless grapes
  • 1 can (15 oz.) small white beans, drained
  • 1/2 cup diced celery
  • 1/4 cup minced green onion
  • 2 tablespoons chopped parsley
  • Lemon-Mustard Dressing
  • Lettuce leaves

Combine all ingredients except lettuce; mix well. Serve on lettuce leaves. Makes 4 servings.

Lemon-Mustard Dressing: Combine 2 tablespoons vegetable oil, 2 tablespoons lemon juice, 1 teaspoon Dijon-style mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper; mix well. Makes 1/4 cup.

Nutritional Analysis Per Serving: 248 Cal., 10.2 g pro., 7.6 g fat (22% Cal. from fat), 36.6 g carb., 0 mg chol., 9.3 g fiber and 170 mg sodium.

Pretty Lady Dreamy Ambrosia

Desserts , Sides
  • 1 cup Pretty Lady Green Seedless Grapes
  • 1 cup Pretty Lady Red Seedless Grapes
  • 1 cup Pretty Lady Black Seedless Grapes
  • 2 (8 ounce) containers of frozen whipped topping, thawed
  • 3 cups miniature marshmallows
  • 1 ½ cups shredded coconut
  • Additional grapes for garnish

Combine whipped topping, marshmallows, and shredded coconut. Carefully fold in all three colors of grapes. Store in refrigerator until ready to serve.
Just before serving, top with sliced grapes to give a sharp pop of color to this delicious version of a classic salad.

Pretty Lady Mini Cheese Balls

  • 8 oz. rinsed Pretty Lady Red Grapes
  • 3 oz. Gorgonzola Cheese
  • 3 oz. Cream Cheese
  • 2 fl. oz. Pomegranate Juice
  • 3 oz. Cashews
  • 3 oz. Chopped Almonds (smoked and salted)
  • 1 Tbsp. Olive Oil
  • 1/4 tsp. Sea Salt
  • 1/8 tsp. Rosemary
  • Spring mix for plate garnish

Place Red Grapes in refrigerator. In a food processor, add cheese and Pomegranate juice and blend until smooth.
Place cheese mixture in a bowl and refrigerate for at least thirty minutes. Once chilled, Place the cheese mixture in the center of the nuts and grapes. Using one hand, dip the grape into the cheese mixture and roll until coated with cheese. Then roll the cheese covered grape in the nut mixture creating a rustic ball shape. Place the Red Grape Gorgonzola Crunch ball on a plate and chill until ready to serve.

Once chilled you can shape the balls or leave them rustic – it is up to you.

Rosemary Nut Crunch Directions:

Pre-heat a large skillet over medium high heat. Lightly coat the pan with oil, wiping away any excess with a paper towel. Place the cashews in the pan and toss while very lightly salting with sea salt. Once salted, try not to stir for one minute or until the nuts start to lightly brown. Once the nuts start to brown add the rosemary and toss. Then add the almonds, toss again, let it rest for a minute and remove from the heat and let cool- you want to warm the almonds, not roast them.

Once cool, place nut mixture in a large plastic freezer bag using a meat mallet or the back of a large spoon, crush the nuts to the consistency of the topping for an ice-creamsundae.

Fast, Fabulous Five-Cup Salad with Grapes

  • 1 cup green California seedless grapes
  • 1 cup red California seedless grapes
  • 1 cup pre-cut romaine lettuce
  • 1 cup pre-cut iceberg lettuce
  • 1 cup pre-cut shredded carrots
  • Honey-Lime Dressing

Mix grapes, lettuce and carrots. Add Honey-Lime Dressing and toss to mix. Makes 6 servings. Honey-Lime Dressing: Combine 1/3 cup lime juice, 1/4 cup honey, 1 teaspoon grated lime peel, 1 teaspoon salt and a generous dash of cayenne pepper; mix well until all ingredients are blended.

Makes about 1/2 cup.

Nutritional Analysis Per Serving: 95.7 Cal., 1 g protein, .4 g fat (4% Cal. from fat), 24.8 g carb., 0 mg chol., 1 g fiber and 365 mg sodium.