Guide

Fruit and Vegetable Guide

Grapes

Autumn

Description: Grapes come in a variety of colors (red, white, and blue) and types (seedless or with seeds, table grapes, or wine grapes). Concord grapes are the most common in farmers’ markets, and home gardens. These grapes are often used for juice, jelly, and jam.

Selection: Choose clusters of richly colored, fragrant, plump grapes. They should be firmly attached to pliable stems. Avoid fruits that are soft, wrinkled, moldy or wet.

Storage and handling: Refrigerate in a loosely sealed plastic bag for up to a week. Rinse in cold water when ready to eat.

Preparation: Remove large seeds if desired.

Serving suggestions: Eat table grapes as is, include on a fruit or cheese plate, or halve and add to salads. Frozen grapes are a refreshing treat. Concord type grapes make great pies (SIS, p. 220), jelly, and juice (SIS, p. 225). Make focaccia with Concord grape halves pressed into the dough and sprinkled with sugar before baking.

Nutrients: Vitamins C (with skin) and K; anthocyanins antioxidants (red varieties).

1 lb raw = 2 cups
1 lb cooked = n/a

The Fruit and Vegetable Guide is reproduced here with permission of Herald Press, publisher of Simply in Season.

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Grapes

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	Guide General Tips Apples Asparagus Beets Blueberries Broccoli Brussels sprouts Cabbage Carrots Cauliflower Celeriac Celery Collards Corn Cranberries Cucumbers Edamame Edible flowers Eggplant Fennel Grapes Green beans Kale Kohlrabi Leeks Lettuce Melon Mesclun Mushrooms Okra Onions Parsnips Peaches Pears Peas Peppers Persimmons Potatoes Pumpkins Raspberries Rhubarb Rutabagas Spinach Summer squash Strawberries Swiss chard Sweet potatoes Tomatillos Tomatoes Turnips Wild greens Winter squash Fruit and Vegetable Guide Grapes Autumn Description: Grapes come in a variety of colors (red, white, and blue) and types (seedless or with seeds, table grapes, or wine grapes). Concord grapes are the most common in farmers’ markets, and home gardens. These grapes are often used for juice, jelly, and jam. Selection: Choose clusters of richly colored, fragrant, plump grapes. They should be firmly attached to pliable stems. Avoid fruits that are soft, wrinkled, moldy or wet. Storage and handling: Refrigerate in a loosely sealed plastic bag for up to a week. Rinse in cold water when ready to eat. Preparation: Remove large seeds if desired. Serving suggestions: Eat table grapes as is, include on a fruit or cheese plate, or halve and add to salads. Frozen grapes are a refreshing treat. Concord type grapes make great pies (SIS, p. 220), jelly, and juice (SIS, p. 225). Make focaccia with Concord grape halves pressed into the dough and sprinkled with sugar before baking. Nutrients: Vitamins C (with skin) and K; anthocyanins antioxidants (red varieties). 1 lb raw = 2 cups 1 lb cooked = n/a The Fruit and Vegetable Guide is reproduced here with permission of Herald Press, publisher of Simply in Season. Subscribe to a recipe a week from the Simply in Season cookbook. More from our readers Do you have a tip, comment or recipe you would like to add to this page? Send your tips, helpful comments or recipes Name Email Address Email Address confirm Comments
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