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?
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.
Here's how you do it:
Cut Grape in half lengthwise, either all the way through or just through to the last skin
Remove the seeds from each half with a serrated grapefruit spoon.
Note: Assembly line is most efficient - pull enough grapes off stem to fill a plate, cut all the grapes in half, then remove the seeds from each grape.
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, buy some seedless grapes, and save the seeded ones for snacking.
update : I've since learned a safer method for option #2 : use lids from deli containers or other small items with raised lips (like the bottom of some earthenware plates). Place it lip-side up, fill with items to be cut in half, place a similar item on top, press down on the stack, and slice in between the two containment devices.