Forum: cooking.stackexchange.com
Tags: <seeds><grapes>
Title: What's the fastest way to seed grapes (e.g., Concordes)?
Question: 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?

Answers:
sents: text: Put the grapes on a plate - best if you do as many at one time as will fill the plate in one layer.
text: Cover the plate with an identical plate turned upside down.
text: Using a long knife cut between the plates to cut all the grapes in half at once.
text: 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.
answer_details: author: cooking.stackexchange.com/users/37617/Sandra
score: 7
sents: text: If you just need the pulp (for pie, ice cream, jam, etc...)
text: then cook them down and run them through a food strainer.
text: If you need them raw, or halved/skins on, then find a good audiobook...
answer_details: author: cooking.stackexchange.com/users/86/Shog9
score: 5
sents: text: 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.
text: 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.
text: (although, I've never done this for something with pits, so I don't know how much of a problem it might be)
text: And, when all else fails, buy some seedless grapes, and save the seeded ones for snacking.
text: update :
text: 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).
text: 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.
answer_details: author: cooking.stackexchange.com/users/67/Joe
score: 2
sents: text: 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.
text: Note:
text: 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.
answer_details: author: cooking.stackexchange.com/users/50472/Love my CSA
score: 2
sents: text: It's easiest with larger grapes, cut through the middle rather than lengthwise.
text: The seeds tend to end up in one half and are easily removed with the tip of a paring knife.
text: I find that the loss of the edible portion of the grape is minimized.
answer_details: author: cooking.stackexchange.com/users/42327/lindamarie
score: 1
sents: text: Squeeze grape to seperate pulp from skin and seperate.
text: Bring pulp to boil.
text: At some point pulp will release the seed.
text: Then filter to seperate seed from pulp.
text: Combine unseeded pulp and skins.
text: Ready for pie etc.
text: See Joy of Cooking ..old version.
answer_details: author: cooking.stackexchange.com/users/69347/Fern
score: 0
sents: text: Have you tried pushing a straw through them?
text: Maybe a stainless straw would work.
text: I may take a Dremel tool to it, to put an edge on the straw!
answer_details: author: cooking.stackexchange.com/users/85765/Fred
score: 0

Summary of the answers:
You could use a cherry pitter or push a straw through them, or cut them in half crossways and remove the seeds with a serrated grapefruit spoon. Alternatively, you could cook them and then run them through a food strainer.
You can try straining out the pits after cooking. You can also cut them in half lengthwise to make removing the pits easier.