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Chill out with these icy candied grapes that only take three basic things to put together. They're a sweet and tangy fix for candy cravings, super cold in every bite, and make snack time way more fun for anyone who loves treats but wants something better for you.
I tossed these together during a scorcher of a summer day and couldn’t keep the kids out of the kitchen—they kept peeking to see if they were done. Now it’s a must-have every week for school lunches or sleepover fun.
Tasty Ingredients
- Green grapes: go for plump crisp grapes—they’re easier to prep and the crunch is unbeatable with grapes that feel tight and fresh
- Monk Fruit Sweetener: brings on the sweet without the sugar spikes—get the fine stuff for better sticking power
- Limes: squeeze these for some citrusy zing, makes the sweetener stick and adds bright flavor—fresh ones are juicier and tangier
- Citric acid: gives a mega sour kick (optional but fun for real candy fans) pick up a non-GMO type in the baking aisle if you’re into it
How To Make It
- Freeze the Grapes:
- Lay your grapes that are now coated in a single row on the lined tray and stick them in the freezer. Let them get nice and solid—usually takes around two to three hours.
- Roll Grapes Through Sweetener:
- After chilling, grab each grape and roll it in your sweet mix so every bit is covered. You want max flavor so coat each one well.
- Mix Up the Sweet and Sour:
- Grab a different bowl and mix well your Monk Fruit Sweetener and a pinch of citric acid if using. Stir till it’s all blended and you don’t see any lumps left.
- Give Grapes a Lime Bath:
- Drop grapes into a big bowl and squeeze fresh lime juice over the top. Mix well so each grape gets shiny and slick. Pop into the fridge for ten minutes so they soak up that flavor.
- Wash and Dry Grapes:
- Start by rinsing your grapes so they’re clean. Dry them off—this is super important for coating. Pick off all stems and toss any that are squishy.
- Line Your Tray:
- First, cover a baking tray or casserole dish with parchment so the grapes won’t stick after freezing. Makes it easy to grab them later.
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If it’s cotton candy grape season, I absolutely go for them because they taste even sweeter and more fun. My girls call them magic candy balls—they love tricking friends into thinking they’re eating candy, but it’s really just fruit!
How To Store
Seal your candied grapes up tight in a container or zip bag in the freezer. Don’t let them warm up on the counter, or they’ll lose the crunch and end up sticky and mushy.
Swaps and Options
No Monk Fruit around? Use Stevia, Swerve, or Erythritol instead. Looking for something new? Try cotton candy grapes for a throwback sour-candy taste, or swap lime juice for a splash of simple syrup if you’re all about sweet.
How To Serve
Pop them straight from the freezer as a post-dinner treat or movie snack. Toss a handful in snack bags so you can just chuck them in lunchboxes. They’re pretty awesome on fruit salads or blended into smoothies for a frosty fruity surprise.
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Fun Backstory
This treat is kind of a modern take on old-school candied fruit, but swaps out all the fake stuff for real fruit and plant sweetener. It’s all about nailing that sweet-tart taste that brings back childhood memories—without the sugar overload.
Frequently Asked Questions
- → Can I use a different sweetener besides monk fruit?
Totally! Swap monk fruit for Swerve, erythritol, or stevia—just pick a finely ground granulated one so it sticks nicely.
- → What’s the purpose of citric acid in this treat?
Citrus acid cranks up that tangy flavor so it feels like eating real sour candy. It's not a must, but it takes the zing up a notch.
- → How do I store frozen candied grapes?
Just pop them in a freezer bag or sealed container. Keep them in the freezer, since they'll get mushy if they thaw.
- → Can I use other grape varieties?
Oh yeah! Try red grapes or cotton candy grapes for a twist. Swap them straight in for the green ones.
- → Is there a way to make them even more sour?
Sprinkle on some extra citric acid, or double coat the grapes if you want an extra pop of sour.
- → How long can I keep these frozen treats?
Best to eat within a month, but they'll last longer sealed up in the freezer.