Grapes are berries, which grow on a woody vine. Symbiotic yeast naturally grows on grapes. This makes grapes a natural choice for fermentation, as their historical use attests.
The fermented fruit of Bacchus is associated not only with frivolity but also with fine cuisine, excess, and Jewish and Christian religious use. Grapes do not tolerate extended periods of freezing or tropical heat, but they grow throughout the world in mild, temperate climates. More than two-thirds of all grapes are produced for wine, about 20 percent for table use, 10 percent are dried, and 1 percent is used as fruit juice.
Health Benefits: Grapes contain vitamins A, B-complex, and C. They have potassium and other trace minerals, and are high in natural sugars. Grapes are easily digested and are said to be medicinal to the lungs and to be strengthening to the internal organs.
Use: Grapes are a perfect size for tidy, out-of-hand snacking. They are delicious in fruit salad and, when poached, add flavor and good texture to compotes and soups. Grape leaves are a tasty vegetable and wrap. Gather the leaves in the spring just when they reach their full size. Use like other green potherbs or as a wrap for savory food morsels. Grapes cease ripening when harvested. Avoid soft or wrinkled grapes or grapes with stems that are brown and brittle. Look for well-colored, plump grapes with a powdery bloom (which serves as a natural waterproofing) on their skins. Since grapes are unfortunately one of the most chemically treated fruits, you may wish to favor organic grapes, raisins, and wines.
Table grapes are available with seeds or without. The three most popular seedless varieties are Thompson, flame, and ruby. Green table grapes (as opposed to grapes grown for beverages or to dry) are sweetest when their color has a yellow cast with a tinge of amber. Red varieties are prime when one color predominates on all or most of the berries. Like red varieties, purple and blue black varieties are at their prime when one color predominates.
 These green grapes have a thin skin and provide a sweet, juicy flavor.
 Same size as Thompson, but sweeter, and dark blue black color.
 These grapes have a soft skin with a flesh that provides a semi-sweet to slightly tart flavor.
  The muscadine berries range from bronze to dark purple to black in color when ripe. They have skin sufficiently tough that eating the raw fruit often involves biting a small hole in the skin to suck out the pulp inside. Muscadines are not only eaten fresh, but also are used in making wine, juice, and jelly. Muscadine grapes are rich sources of polyphenols and other nutrients studied for their potential health benefits.
from Rebecca Wood's The New Whole Foods Encyclopedia |
