All About: Grapes
Though grapes are available year round, some varieties can only be obtained during certain seasons (American varieties, for example, can be found only in September and October). Along with figs and dates, grapes are the longest cultivated fruits in human history. Because grapes are grown via cuttings or graftings, rather than through seeds, grape growing is quite labor intensive, with much of the work done by hand. Grapes do not ripen or become sweeter once picked, so growers must time their harvests very carefully. Although mechanical pickers are available, grapes to be sold for table consumption must be handpicked to preserve an attractive cluster shape and color.
American and European are the two major grape types, each type having a number of varieties (but both American and European are grown in this country). Four European varieties available for early spring consumption are the Emperor (a round, small-seeded red grape), Red Flame Seedless, Ruby Seedless, and Thompson Seedless (the most popular variety in the U.S.). Color is the best indicator of grape flavor and quality; stems should be moist and pliable. The powdery look that grapes may have is desirable—it is the "bloom" that indicates freshness and gentle handling.
Remove any spoiled or shriveled grapes from the bunch before storing in a plastic bag in the refrigerator (but don't wash until you're ready to use them). Grapes are very versatile. By themselves they make a terrific snack (frozen grapes are a wonderful alternative to sugary, artificially flavored frozen treats) or dessert; they make great additions to fruit salad or gelatin molds. Green grapes complement the mild flavors of chicken and fish very well; toss halved grapes in chicken salad or simmer in wine to serve with fish.
Although grapes are not especially high in any particular nutrient, they're excellent low-calorie snacks and desserts.