Frozen Grapes with Tajin

Frozen Grapes with Tajin make a flavorful and relatively guilt-free snack. Chamoy is applied to fresh green grapes, allowing a generous sprinkle of Tajin to adhere, transforming each bite-sized fruit into a frozen treat that’s sweet, tart, and a little spicy.

When I first heard about frozen grapes, I wasn’t immediately enamored. But if there's one big lesson to be learned from spending time in the kitchen, it's that the simplest recipes are often the best.

So of course I tried them, and I have to say, I’m a fan! I was wrong to dismiss these frozen treats so quickly. This is one of those stupid easy recipes you don’t have any excuse for not trying; the next time you buy grapes, just toss a handful into a bowl and freeze them. If you don't like ‘em frozen, this simple experiment will have saved you from ruining 1 ½ pounds of grapes.

That's exactly what I did when trying them for the first time. Fortunately, I found I DO like frozen grapes, they are a great frozen treat! So much so that I started experimenting with different “coatings”. That’s how I arrived at something I find addicting and delicious and I couldn’t wait to share it with the class (so to speak).

Why You'll Love This Recipe

• A Refreshing Treat: Frozen grapes are the perfect summer snack for hot days. But I also enjoy them in the dead of winter, because adding Chamoy and Tajin gives them welcome, but subtle, heat.
• Natural Sweetness: I was surprised to learn that freezing grapes can actually enhance the fruit’s natural sweetness. If you ever wind up with grapes that are a womp-womp in the flavor department, meaning they are bland or lacking sweetness, try freezing them. I have found that rather bland grapes can be perked up with a deep freeze.
• Low-Calorie Snack: Now I’m not a nutritionist, but common sense tells me that if you’re looking for a healthier snack than say an Oreo, these frozen grapes are a great low-calorie option. The Chamoy and Tajin don’t have a significant impact on the final calorie count.
• Versatile Usage: Frozen grapes make a great snack no doubt, but you can also use them as “ice cubes” to keep drinks cool or blend them into smoothies.

Chamoy – For the uninitiated, Chamoy is this complex liquid seasoning blend that’s all of the things! Sweet, sour, salty, and spicy, Chamoy brings a tangy and fruity flavor with just a touch of heat. Making it the perfect vehicle for helping Tajin seasoning stick to the grapes.

Tajin – A popular Mexican seasoning that’s making a name for itself across the US, Tajin is made from a blend of mild chili peppers, lime, and sea salt. It has this lovely tanginess, with hints of citrus and heat. It’s often sprinkled over fresh fruits like watermelon and mango – and fantastic on frozen green grapes.

By the way, if you love Tajin try this Mexican Fruit Salad or this Cucumber Salsa.

Ingredients

• Green grapes – I ultimately opted for green here because they have this crisp, mildly tart flavor that pairs so well with Tajin. You can of course use red grapes, or do a mix! When you use red AND green grapes you can get the best of both worlds, tart, tangy greens alongside sweet, berry-like reds. Red, green, or both, you’ll need 1 ½ pounds of grapes, or around 5 cups, for this recipe.
• Chamoy – You can find Chamoy at Latino markets or online. You’ll need ¼ cup, or just enough to coat the grapes in a thin coating. Its job here is primarily to help the Tajin adhere to the grapes, but it also adds a little flavor.
• Tajin – I like to add 1 tablespoon of Tajin, but add 1 ½ - 2 tablespoons for even more flavor.

A full ingredient list with exact amounts can be found in the recipe card below - keep scrolling!

Substitutions

• Chamoy – One of the easiest substitutions you can make is to swap in lime or lemon juice because it works so well with Tajin and is widely available – so no need to track down Chamoy to make this recipe, you can do it without. My second recommendation would be use a mild hot sauce in Chamoy's place, preferably one that has some sweetness to it like a mango habanero hot sauce.
• Green grapes – I love the green ones here, but doing a mix of both green and red is a real treat! I have not tried this recipe with other grape varieties, of which there are a surprising number. When I refer to “red” grapes, I mean the common Red Seeded or Red Globe variety. And "green" grapes are the common Green California Table Grape variety.

How to Make Frozen Grapes - Directions

Wash the grapes and let them strain in a colander. To speed up the process, lay out a clean towel and roll the grapes across it until dry.

1. Step 1: Add the grapes to a bowl and drizzle on the Chamoy. Gently stir or shake the bowl until the grapes are coated.

2. Step 2: Sprinkle on the Tajin. Gently stir or shake the bowl until the grapes are coated.

3. Step 3: Lay a sheet of parchment paper over a baking sheet. Pour the grapes onto the baking sheet because you’ll want to freeze them in a single layer.

4. Step 4: Freeze for 2-3 hours before serving.

Hint: DO NOT immediately bite into a frozen grape freshly removed from the freezer. I let them sit for 3-4 minutes before eating and they are perfect – and will pose less of a risk to your dental work. The skin yields easily when bitten after a quick defrost, and is sort of like a mini slushie in your mouth.

Storage

Once frozen through, transfer the frozen grapes to airtight containers or freezer bags. I prefer freezer bags here because you can get more air out, keeping the grapes fresh longer. For best results, eat frozen grapes within 3-6 months.

Recipe FAQs

Other Snacks

Looking for other snack recipes? Try these out.

If you tried Frozen Grapes with Tajin (or any other recipe on Midwexican), please leave a 🌟 star rating and let me know how it turned out in the 📝 comments below!