Sugared grapes

When I was small, my aunt would serve grapes (both red and green) dipped in a sugar mixture and then chilled. She used both white and the colored sugars. Does anyone know how to do this?

[m brown]

take an egg white, whisk it with a pinch of salt over a water bath until warm and frothy.
you want to kill off any bacteria by heating. then cool over ice bath, whipping all the while.
you can use pasturized whites and no heat or meringue powder reconstitiuted as per directions.
dip clean dry fruits into whites ( not too much of whites should remain on fruit ) and then dip in sugar of your choice.
the protien in the whites will dry the sugar onto the fruit and make a chrispy shell.
good several hours, tends to weep in the fridg.