Grapes in a Canoe

California Table Grape Commission
  • Yield: 4 servings


4large celery stalks
8teaspoons peanut butter or almond butter
1cup red California grapes
32 thin pretzel sticks, preferably whole wheat


  1. Make a slice or two on the spine of each piece of celery, if necessary, so they stay upright on a plate. Spread 2 teaspoons peanut butter or almond butter into each celery stalk. Place the grapes in a row inside the celery, pressing them lightly into the nut butter. Position 8 pretzel sticks along the side each the celery “canoe” to look like oars for the grape “rowers.”

Recipe by Ellie Krieger, courtesy of the California Table Grape Commission

Nutritional Info *per serving

  • Calories 120
  • Fat 6g
  • Saturated Fat 1g
  • Polyunsaturated Fat 1.6g
  • Monounsaturated Fat 2.6g
  • Cholesterol 0mg
  • Sodium 200mg
  • Carbohydrate 16g
  • Fiber 2g
  • Protein 4g
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