Friday, July 30, 2010


Campbell Early Grape, with a layer of frost, just taken out from fridge

My friend likes it for its "gummy taste" and strongly recommended it. I am ambivalent about my like for Campbell grape or conveniently known as the 'Korean grape'. On one hand, I like it for its rich grape flavour but on the other hand, I am dismayed there is not much flesh to chew on. I would rather have the grape made into juice or added to desserts or confections. For pure munching delight, I will go with 'meatier' option.

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