Grapes

Table grapes are most popular for eating out of hand, but they can also be added to fruit salads or compotes and desserts or used on the savory side added to green salads, sauces, curries, stews, and stuffings or served alongside poultry, fish and seafood, and wild game.  Grapes can be broadly categorized as either table grapes or wine grapes, though many grapes can be used as both.

Nutrition:  Grapes are a good source of fibre and manganese.  Grapes contain resveratrol, an antioxidant that may help prevent heart disease by reducing blood pressure levels and lowering the risk of blood clots. Resveratrol may also help stop the spread of breast, stomach and colon cancer cells.

In Season:  Most supermarkets carry them year-round, but peak growing season in North America is July to December.

What to Look For:  Grapes should be plump, with smooth unbroken skins, and be firmly attached to the stems. The green ones are at their sweetest when they have a pale-yellow hue. Often, grapes are covered with a whitish "bloom," which is a natural protection against loss of moisture and spoilage.

How to Store:  Discard damaged grapes, place bunch in a plastic bag, and refrigerate up to three days. To avoid destroying the bloom, rinse just before using.

Did you know?  You can freeze red and green grapes and use them as colourful ice cubes in your favourite drinks. They add a special touch to sparkling water or Champagne.