Colorful red seedless grapes are great recipe ingredients, perfect portable snacks and good sources of vitamin C.
Red seedless grapes are available year-round. They make a great addition to any fruit platter or cheese plate. Look for grapes that have full colour and are firmly attached to the stem.
Divine fruit of the vine, grapes have been celebrated since antiquity as both food and wine — and they’re surely one of the most useful and versatile plants on Earth. Their fruit and juice have multiple uses; grape seeds can be pressed into oil; grape leaves are edible; grapes can be dried (raisins) for long-term storage; and the vines themselves make lovely decorative elements or an aromatic fuel for grilling foods.
- 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.