Seasonal Produce: Grapes

Sweet, juicy and easy to eat, grapes are classified by their use (eating or table grapes, wine-making and processing into juice, raisins and jelly) and color (white or black). White (green) grapes range in color from pale yellow-green to light green and black (red) grapes from light red to purplish-black.

Table or eating grapes taste sweeter than tart, acidic wine-making grapes. California is the largest U.S. producer and many of their table grapes are in season now through January. So, when planning late summer and autumn meals, add vibrant grapes to appetizers, salads, sandwiches and desserts.

Purchasing Grapes

• Select bunches of plump grapes that are firmly attached to their stems. A white powdery bloom on the surface indicates freshness.
• Red grapes should have no tinge of green color. Green grapes with a yellowish hue are the ripest and sweetest.
• Avoid bruised, soft or moldy grapes.
• Remove and discard any spoiled or bruised grapes. Refrigerate, unwashed, in a sealable plastic bag for up to 1 week.

Preparing Grapes

• Just before serving, thoroughly wash grapes under cold running water and pat dry with paper towels.
• Cut grapes into halves with a paring knife, or use kitchen scissors to snip small stemmed clusters from the larger bunch.

Grape Nutrition

• Good source of vitamin C and low in fat and sodium.