Fruit and Vegetable Guide
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
© 2011 Mennonite Central Committee