Luscious, seedless, glorious grapes, sugar-frosted, frozen to use as ice cubes in a drink, or right off the vine, sweet and simple. If you're looking for more ways to enjoy this refreshing treat, check out these grape recipes. Sweet fresh grapes are in season... so grab a bunch now!

Ingredients:
4 sticks cinnamon
1 tsp grated orange rind
24 whole cloves or
1 tsp. allspice
5 cups sweet cider
4 cups grape juice
1 cup lemon juice
2 quarts ginger ale

Procedure:
Combine spices and 2 cups of the cider in saucepan; place over low heat, bring to boiling point and simmer about 5 minutes. Remove from heat; let alone for an hour; strain. Add remaining cider, grape juice, lemon juice, lemon and orange rind. Pour into pitchers and chill. When ready to serve, pour over ice in punch bowl and add ginger ale. Garnish with orange slice. Makes 35 to 40 servings.

Grape jam

Ingredients:
2 kg grapes, stemmed and washed
sugar (about 3 to 4 cups)

Procedure:
Squeeze the pulp out of the hulls, keeping pulp and hulls in separate containers. Chop hulls if desired, and place in a pan with about 1/2 cup water. Simmer until tender (about 15 minutes); stir occasionally and add more water if needed to prevent sticking. In another saucepan, cook pulp until softened. Press pulp through a sieve to remove seeds.

Combine pulp and hulls in a larger pan; add 3/4 cup sugar for each cup of fruit. Bring slowly to a boil and boil for about 15 to 20 minutes, or until thickened. Stir as the mixture thickens to prevent sticking.

Note: You can also test for jelling by removing the pan from the heat and chilling a dab of it.

Pour immediately into hot, sterilised jars, leaving 1/4-inch head space. Carefully wipe residue from jar mouths with a paper towel moistened with boiled water and cover with seals and rings. Process in a boiling water bath for 15 minutes. Makes about 1/2-pint jars.

Fresh Fruit Salad

Ingredients:
1 melon
2 oranges, peeled and segmented
2 apples, cored and sliced
2 pears, peeled, cored and chopped
125 gm seedless grapes
1/2 yellow-fleshed grape-fruit, peeled and segmented
1/2 pink-fleshed grapefruit, peeled and segmented
1 kiwi fruit, peeled and sliced
250 gm strawberries, hulled and halved
1-2 tbsps. clear honey Juice of 1 lemon Greek-style yogurt, to serve

Procedure: Cut the melon in half and discard the seeds. Scoop out the flesh with a melon baller. Mix together all the fruits and spoon them into a serving dish. Stir the honey with the lemon juice and pour over the fruit. Serve as soon as possible with the yogurt.

Ingredients:
2 cups fresh seedless white grapes, whole and sliced
4 (3-ounce) packages fruit gelatin, any flavor
1 1/2 cups water, 1 cup white grape juice

Procedure:
Mix water and juice, bring to a boil and stir into gelatin powder until gelatin is completely dissolved. Pour into 9" X 13" pan. Set in grapes. Chill at least three hours in refrigerator. When gelatin is very firm, dip bottom of pan in warm water to loosen gelatin. Cut into desired shapes and lift from pan.

Ingredients:
1 tbsp butter,
1 medium-size onion,finely chopped
4 cups shredded cabbage
3 tbsps white wine vinegar, 1 tbsp honey
1 cups white grape juice
2 cups cooked barley
1 tsp pepper
3 tbsps minced fresh parsley
18 blue and red grapes

Procedure:
Melt butter in a large heavy skillet. Add onions and saute until lightly browned. Add cabbage and stir and cook over low heat for 3 minutes. Mix vinegar, honey, and grape juice together, then add to cabbage and onions and continue to cook for 20 minutes.

Stir in barley and pepper and simmer, covered, for 10 more minutes, or until cabbage is tender and most liquid has been absorbed. Before serving, sprinkle with parsley and dot with grapes.