Blue seeded grapes are a seasonal treat. Excellent for both snacking and juicing, these are bursting with grape flavour.
Available locally in late summer and early autumn, these are a tasty portable snack. Enjoy, on the go.
- Most table grapes are eaten out of hand as snacks, but their culinary uses are limited only by your imagination. Try freezing them in a single layer for a quick cold snack on a hot day; or toss small clusters in olive oil, sprinkle with sea salt, and then roast in the oven at 500 degrees F for 15 minutes. Grapes can be used cooked or uncooked in both sweet and savory dishes to delicious effect.
Handling & Storage:
- Choose plump clusters with the grapes still attached to pliable stems. The fruit should be fairly firm but not rock-hard; grapes don’t ripen further once removed from the vine. Over-ripe grapes will be soft and wrinkled, maybe with browning or mold at the stem end.
- Color can be a sign of ripeness as well. Green grapes have a yellowish or straw color with a touch of amber at their taste peak. Dark varieties are best when most of the berries are deeply colored and show no hint of green.
- To store, wrap unwashed grapes loosely in a paper towel and place in a perforated plastic bag in the refrigerator. They will keep for 7 to 10 days. They also can be left at room temperature in a cool, dry place, but their shelf life will be shorter.