It’s another recipe inspired by our trip to Maui this last July. Oh how we enjoyed so many yummy meals!!!
We stayed in Hana for two days/nights this trip and ended up having quite the culinary adventure that was unexpected but so welcome. There are not many sit down places to eat in Hana, so once we found one we enjoyed, we ate every meal there. A resort there called Travaasa Hana has a restaurant located on the property called “The Preserve Kitchen” and it’s the finest of farm to table deliciousness we could have ever expected!
For breakfast each morning I had a one of their salads to go along with my poached eggs. As I ate what I thought were small cherry tomatoes, my taste buds were telling me they were in fact not tomatoes at all. I checked the menu and there it was, they were pickled grapes, so amazing! I knew I had to come up with something reminiscent of them once I got home.
It took a few tests to nail the right blend of spices and herbs, but once the flavor profiles blended, yay! So happy with how they turned out. They add such a great pop of flavor and nuance to a salad, veggie plate or even roasted meats. The subtle warmth of vanilla and earthiness of thyme pair so well with the grapes, it’s really hard to explain so you might as well whip up a quick batch and enjoy them so you know what I’m talking about.
A side note, if you use larger grapes, you may want to cut them in half before pickling or serving. The larger the grape the more powerful the burst of zing they are when you bite into them. Certainly not required, but something to keep in mind.
We will definitely save up some $$ so we can also stay at Travaasa Hana Resort next trip to Maui – it is spectacular and we were blown away with the kind staff, amenities, the views, the ambiance and MOST definitely the food at “The Preserve Kitchen.” I strongly suggest you do the same, it’s worth the “Road to Hana” drive!
Paleo & Whole30 pickled grapes
a sweet yet savory grape that perks up any salad or meal
- 2½-3 cups seedless grapes, green or red
- 1 cup water
- ½ cup apple cider vinegar
- ¼ cup coconut vinegar
- ¾ tsp Redmond Real Salt
- ½ tsp black peppercorn
- 1 tsp mustard seed
- 1 vanilla bean, split
- 1 clove garlic, peeled
- couple sprigs of fresh thyme
- Prepare grapes by removing from stem, washing and slicing a few in half if they’re quite large. Place in a 2½ cup mason jar or equivalent and set aside.
- In a small sauce pan, add water, vinegars and salt. Bring to low simmer for about 5 minutes.
- Add peppercorns and mustard seeds to jar of grapes, slide vanilla bean, garlic clove and thyme into the jar down the sides.
- Pour pickling liquid into jar over grapes. Let cool then place lid on and refrigerate for at least 24 hours before enjoying.