Name: Grape Salad with Maple, Cardamom and Orange
Yield: 4 portions
Ingredients: 250 ml (1 cup) maple syrup (preferably amber syrup for its rich flavour); 125 ml (1/2 cup) 15% fat cream; 30 ml (2 tablespoons) corn starch, dissolved in 30 ml (2 tablespoons) cold water; 1 orange, zested; 1 cardamom pod, ground; 600 g (3-4 cups) raisins

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The sugar maple tree has existed in North America for more than 4,500 years.

Maple syrup is made from the sap of sugar maple trees.

Maple products are exported to more than 60 countries around the world.

In 2013, Canadian astronaut Chris Hadfield ate maple syrup in space

Every spring, the sugaring season lasts for about 20 days.

Quebec produces over 72% of all the maple syrup in the world.

Quebec maple syrup comes from 34 billion maple trees.

In 1536, Jacques Cartier and his crew became the first Europeans to taste maple sap.

In summertime, sugars are created through the process of photosynthesis in the leaves of the sugar maple

Maple syrup producers often work day and night to collect the maple sap and turn it into maple syrup.

The sugar maple and red maple are two tree species with the ability to convert starch to sugar.

Maple sap contains 46 molecules vital to the life of the tree.

Each year, maple forests capture an amount of carbon equivalent to what’s produced by 290,000 cars.

North America has 13 maple tree species, including the sugar maple.

It has to freeze at night and thaw during the day for the maple sap to flow

In about 1676, our ancestors, the First Nations people, were the first to boil maple sap, using iron pots.

Maple syrup from Quebec is pure and 100% natural.

In the sugar shack, the maple syrup producer uses an evaporator to heat maple sap to a temperature of 103.5° C.

It takes an average of 40 litres of maple sap to make one litre of maple syrup.

Maple Quiz

Portions

4 portions

Metric Imperial

Ingredients

Preparation

1 cup maple syrup (preferably amber syrup for its rich flavour)
1/2 cup 15% fat cream
2 tablespoons corn starch, dissolved in 30 ml (2 tablespoons) cold water
1 orange, zested
1 cardamom pod, ground
3-4 cups raisins

In a small heavy-bottomed saucepan, mix the cream and maple syrup and gently heat.
While stirring, add the dissolved corn starch and leave to thicken.
Add the orange zest and cardamom.
Pour over the raisins.

Chef’s suggestion:
This sauce goes well with any of your favourite fruits. It is particularly tasty with strawberries, blueberries, apples, peaches and apricots. You can also use it in fondues.

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Pupils

Foods

Grape Salad with Maple, Cardamom and Orange

Learn the facts of maple

The Encyclopedia
of Maple

Instructions

Learn the facts of maple

The Encyclopedia of Maple

The Encyclopedia
of Maple