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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?

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3 Answers 3

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...

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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.

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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.

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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

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