Sweet and Salty Frozen Grapes

By Zaynab Issa

Updated August 6, 2025

  • Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.
Media 1 of 1
Total Time
15 minutes, plus 6 hours’ freezing
Prep Time
5 minutes
Cook Time
10 minutes, plus 6 hours’ freezing
Rating
5(503)
Comments
Read comments

This snack draws on the South Asian and Mexican culinary traditions of serving ice-cold fruit seasoned with spices and salt. Sour and salty fruit has perennial appeal—as proven by new supermarket options like the frozen sour grapes called Fruit Riot. Here, grapes get tossed in a punchy combination of lemon juice, lemon zest, chile flakes, sugar and salt, then frozen solid for a refreshing treat. The lemon zest is optional, but the flecks add a bright, citrusy note.

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Ingredients

Yield:4 to 6 servings

  • 1 ½ pounds red or green seedless grapes off the stem, washed and dried 

  • 1 tablespoon grated lemon zest (optional), plus 2 tablespoons lemon juice 

  • 2 teaspoons sugar 

  • 1 teaspoon Aleppo chile flakes or other mild chile flakes like Urfa (See Tip) 

  • Kosher salt (such as Diamond Crystal)

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

23 grams carbs; 86 calories; 1 gram fiber; 282 milligrams sodium; 1 gram protein; 19 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Add grapes to 1-gallon zip-top bag (1 ½ pounds of loose grapes fit perfectly in a gallon-sized zip-top bag, allowing them to freeze in a single, even layer—no need to transfer them from a baking sheet to a storage container).

  2. Step 2

    In a small bowl, combine lemon zest (if using), lemon juice, sugar, chile flakes and 1 teaspoon salt, and whisk very well to combine.

  3. Step 3

    Pour the lemon mixture over grapes, seal the bag, and shake well to thoroughly coat each grape.

  4. Step 4

    Lay the zip-top bag flat in the freezer and freeze for at least 6 hours (ideally overnight), until grapes are frozen solid. Remove from the freezer and toss around to loosen them in the bag before tipping them into a bowl. Serve immediately. (Frozen grapes can be stored in the freezer for up to 6 weeks.)

Tip

  • For a sharper heat, use ¼ teaspoon cayenne pepper or ½ teaspoon Italian crushed red pepper in place of the mild chile flakes.

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Ratings

5 out of 5
503 user ratings
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Comments

33rdjuly

serving these in an ice bowl might be a good idea...get two bowls, make sure one is a little smaller...fill the bigger bowl (if they're clear bowls you can throw in some flowers) and carefully place the smaller bowl into the water...you might have some overflow so be careful...center the bowl and secure it with two large rubber bands...putting pie weights in the top bowl helps too...let it freeze and you'll have a nice serving bowl for the grapes. (I make an ice bowl to hold hard boiled eggs for our Seder each year)

Amber

Can one use Tajin seasoning instead? Tajin is a combination of ground chiles de árbol, guajillo chili, pasilla chili, sea salt and dehydrated lime

Marlette

@33rdjuly Thanks for sharing this idea. one hint: Put a plate under the bowl before placing it on the serving table if the temperature is warm. I forgot to do that once and I regretted that!

In the Woods

Love love LOVE these! I used Tajin, turbinado sugar, a bit of coarse salt mixed with lime juice to coat the grapes.

Corrine Hill

I cook a lot of NY Times recipes but have never left a review before. These are to die for. No notes except to say make these if you haven’t. You won’t regret it. Best thing I ever ate on the fruit side of things.

Michele

I don’t know what I did wrong! I followed the recipe exactly. The grapes froze, the seasoning is delicious. However, the lemon juice and seasoning did not freeze. Turned out nothing like the photo. Mine were frozen grapes in a puddle of seasoning. Wet to eat.

Mary

Same with me, the photo was so pretty and mine are not. I thought it would be finger food but definitely too messy. Taste good though.

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