Grapes have been known as a snack for so long that it’s easy to forget about using them in recipes. Grapes can be used in savory dishes, and are wonderful when roasted or pickled. Grapes come in many colors and sizes, that may or may not have seeds. In fact, there are over 8,000 varieties but only a handful that make it to grocery stores, as the majority are grown for wine.
Fall
Grapes are best raw, roasted, sautéed, pickled, or made into jam (primarily the concord variety). I like to use sweeter varieties, like muscat, for sweeter desserts and sorbets.
Grapes do not ripen off the vine, so choose grapes that are still tightly connected to the vine and have a solid color. The grapes should be firm when pressed, void of wrinkles or mold.
Store grapes in a paper bag in the refrigerator. Wash right before eating or using. Fresh grapes can last up to two weeks (or a little longer if they are fresh.)
Flame Seedless
Muscat
Red Globe
Thompson Seedless
Cotton Candy
Concord
