Delicious Coronation grapes
This time of the year, I dive into Concord grapes … but wait! There’s a variety called the Coronation grape that rivals the native-Ontario Concord.
Sovereign Coronation grapes have the same crispness, the same amazing colour, and much the same sweet-tartness as the traditional Concord.
The difference is … Coronation grapes don’t have seeds.
Conceived and originally produced in British Columbia’s Okanagan Valley in the 1970s, the Coronation began appearing more regularly in Niagara a decade or so ago. I’ve eaten them regularly each year, and they are fabulous.
Today, Ontario harvests nearly 3,000 tons of these intensely flavoured grapes.
A cross between native North American varieties Patricia and Himrod (two improbable but memorable names), we can take advantage of the Coronation grape now because it just happens to ripen in late August and bit earlier than other more traditional varieties.
It has a fairly thick skin and a headier taste than most grapes, and the fact that it is seedless makes it a great grape for eating and for making jams, jellies, pies, and sauces.
The Coronation grape is indeed regal … but get some soon because they won’t be around once September is gone.
Becci Hayes
I grew up in Hamilton where Concord grapes grew in many back gardens and have long been a fan of the lustrous purple beauties, seeds and all. Now I live in Waterloo Region. I first found Coronation grapes in the Kitchener Market and although I actually missed the seeds at first, I soon became a convert of Coronation and look forward to the harvest each year. I have learned a way to make them last at least a fraction of the way till next August– freeze them! Rinse, pat dry, freeze in a single layer and then bag them. In my freezer, they do not freeze hard but are handy, cold, delicious treats.
Andrew Coppolino
Very cool! Thanks!