      Recipes > Recipe Archive > Grapes 
Divine fruit of the vine, grapes have been celebrated since antiquity as both food and wine. Grapes are members of the Vitus genus and can be found in temperate climates from Africa to Afghanistan. The small berries grow in pendulous clusters on either climbing vines or shrubs. There are thousands of varieties and for simplification, grapes generally are classified according to their use or their color. There are wine grapes, table grapes and grapes grown for commercial purposes such as juicing or drying. Despite their array of colored skins, grapes are categorized as white or black. White grape varieties range in color from pale yellow to green, and black grapes from light red to purple black. Some have seeds, some do not. California is the largest producer of grapes in the United States, both for wine and the table. The most common variety of table grape is the Thompson seedless, although there are many other popular varieties, such as Flame seedless, Red Globe, Concord, Cardinal and Champagne. Unlike varietals grown for wine making, table grapes have low acid and are very sweet tasting. As a general rule, white (or green) grapes are delicately flavored with a bit of tartness underlying the sweet taste, while black (or red and purple) grapes are sweeter and spicier. When selecting grapes for purchase, choose plump clusters with fruit still attached to pliable stems. The grapes should be fairly firm, but not rock hard; grapes do not ripen once removed from the vine. Over-ripe grapes will be soft and wrinkled and may show browning or mold at the stem end. If possible, look closely at the stem end because this is the first area to deteriorate. Color can be a sign of ripeness as well. Green grapes have a yellow hue 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 shown 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. Grapes are surely one of the most useful and versatile plants on earth. Their fruit and juice have multiple uses, the seeds can be pressed into oil, the leaves are edible, they can be dried for long term storage, and the vines themselves make lovely decorative elements or an aromatic fuel for grilling foods. Grapes are also very nutritious and contain natural sugars, potassium, vitamin A, iron and dietary fiber. Although most table grapes are eaten out of hand, their culinary uses are limited only by your imagination. Try freezing them in a single layer for a quick snack on a hot day; or toss small clusters in olive oil, sprinkle with sea salt, and then roast in a 500 F oven for 15 minutes. Grapes can be used either cooked or uncooked, in both sweet and savory dishes to delicious effect, as you'll see from our repertoire of recipes this month. ??Tip: 1 pound of seedless grapes = approximately 3 cups
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