Seasoned Advice is a question and answer site for professional and amateur chefs. Join them; it only takes a minute:

Sign up
Here's how it works:
  1. Anybody can ask a question
  2. Anybody can answer
  3. The best answers are voted up and rise to the top

I've got a bunch of grapes, with seeds. I need to seed them for a recipe. Cutting them in half and prying out the seeds with a paring knife makes me yearn for stringing beans. Any suggestions on how to get through this process faster?

share|improve this question
up vote 3 down vote accepted

If you just need the pulp (for pie, ice cream, jam, etc...) then cook them down and run them through a food strainer.

If you need them raw, or halved/skins on, then find a good audiobook...

share|improve this answer

Put the grapes on a plate - best if you do as many at one time as will fill the plate in one layer. Cover the plate with an identical plate turned upside down. Using a long knife cut between the plates to cut all the grapes in half at once. I use my thumb nail to scoop out the seeds, but the tip of a vegetable peeler will work better than a knife if your nails aren't long.

share|improve this answer

I'd say this might be a good time to invest in a cherry pitter, as I'd assume it'd work on grapes, too.

Some things to try for speed :

  • crushing them, and seeing if the pots pop free (it works for olives).
  • cut more than one at a time -- put four or five down on your work surface, place your hand over them, fingers up, and slice between your hand and counter with a sharp knife. (although, I've never done this for something with pits, so I don't know how much of a problem it might be)

And, when all else fails, but some seedless grapes, and save the seeded ones for snacking.

share|improve this answer
My cherry pitter is too big for many grapes. But pitters come in different look for a small one if you need it. – dmckee Sep 12 '10 at 22:29

It's easiest with larger grapes, cut through the middle rather than lengthwise. The seeds tend to end up in one half and are easily removed with the tip of a paring knife. I find that the loss of the edible portion of the grape is minimized.

share|improve this answer

Your Answer


By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.