Grapes
Grapes are one of the world’s oldest cultivated fruits, sweet, snackable, and endlessly versatile in the kitchen.
In a nutshell
Grapes are small, thin-skinned berries that grow in clusters on woody vines and come in hundreds of varieties ranging from crisp green to deep purple-black. They’re eaten fresh, dried into raisins, pressed into juice and wine, or roasted until jammy. Their natural sweetness, bright acidity, and juicy pop make them a favorite from the fruit bowl to the cheese board.
Nutrition
≈ 9 Calories and 0g fat per tablespoon.
Grapes are low in fat and protein and get nearly all their calories from natural sugars and carbohydrates, making them a quick source of energy. They’re a meaningful source of vitamin C and vitamin K, the latter being important for blood clotting and bone health. The real nutritional story, though, is their polyphenol content: compounds like resveratrol, quercetin, and anthocyanins (especially in red and purple varieties) are studied for their antioxidant and anti-inflammatory properties. Their modest fiber content supports digestive regularity, and their very low sodium content makes them naturally heart-friendly. Nutrition per 100 g.
Culinary uses & pairings
Fresh grapes shine as a no-prep snack, a salad component alongside blue cheese and walnuts, or a vibrant addition to a charcuterie or cheese board. Halved, they work beautifully in grain salads, slaws, and fruit salsas, adding bursts of sweetness that balance savory or spicy elements. Frozen whole grapes are a beloved warm-weather treat that doubles as a natural wine chiller.
Heat transforms grapes wonderfully. Roasting at 400°F (200°C) concentrates their sugars into a jammy, almost wine-like condiment that pairs brilliantly with pork, duck, or creamy cheeses. Grapes can be simmered into quick pan sauces for poultry, reduced into jams and preserves, or blended into shrubs and drinking vinegars. In baking they hold up well in focaccia (the classic schiacciata all’uva), cakes, and tarts.
Pairs well with
Substitutions
Buying & storage
Look for grapes that are plump, firm, and tightly attached to green, flexible stems — shriveled berries or brittle brown stems signal age. A natural silvery-white coating called bloom is actually a good sign; it’s a protective waxy layer that indicates the grapes haven’t been over-handled. Avoid bunches with any signs of mold, leaking juice, or soft spots. In season, farmers’ markets often carry specialty varieties with far more complex flavor than standard supermarket stock.
Varieties
- Thompson Seedless: The most common green grape in US supermarkets; mild, sweet, and versatile for snacking or drying into golden raisins.
- Red Globe: Large, seeded red grape with a firm, crunchy texture; popular for snacking and fruit platters.
- Concord: Deep blue-purple with an intensely ‘grapey,’ musky flavor; the backbone of American grape juice, jelly, and some regional wines.
- Cotton Candy: A newer hybrid variety with a striking vanilla-sweet flavor reminiscent of its namesake; a novelty favorite with kids.
- Muscat / Muscat of Alexandria: Aromatic and floral with a honey-like sweetness; excellent fresh or pressed into dessert wines.
- Crimson Seedless: A bright red, seedless variety with a satisfying crunch and balanced sweet-tart flavor; great for salads and boards.
Recipes using grapes
26 recipes across our recipe sites use grapes. A few favorites:
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History & origin
Grapes are among humanity’s most ancient cultivated plants, with evidence of viticulture dating back at least 8,000 years to the South Caucasus region — modern-day Georgia and Armenia. From there, grape growing spread through the Fertile Crescent, Egypt, Greece, and Rome, where wine became central to culture, religion, and trade. Spanish missionaries brought European Vitis vinifera varieties to California in the 18th century, laying the groundwork for what would become one of the world’s great wine regions. Native American species like Vitis labrusca were already thriving long before European contact and eventually gave rise to distinctly American products like Concord grape juice and jelly.
How it’s made
Grapes grow on deciduous woody vines that require a specific balance of sun, well-drained soil, and temperature variation between day and night to develop sugar and flavor. Commercial growers train vines along trellises and prune them aggressively each dormant season to control yield and concentrate flavor. Table grapes destined for fresh eating are often grown under shade cloth or in greenhouses to produce larger, unblemished clusters. After harvest — done by hand for premium table grapes — clusters are sorted, cooled rapidly to halt deterioration, and shipped in refrigerated containers. Sulfur dioxide pads are commonly used in packaging to inhibit mold without affecting flavor.
Good to know
- There are estimated to be more than 10,000 grape varieties worldwide, though only a few dozen dominate commercial markets.
- The bloom on a grape’s skin is made of naturally occurring yeasts and waxy compounds — those wild yeasts are exactly what winemakers use for natural fermentation.
- Grapes are one of the most widely planted fruit crops on Earth, covering roughly 17 million acres globally, the vast majority grown for wine.
- Raisins are simply sun-dried or dehydrated grapes; it takes about 4 pounds (1.8 kg) of fresh grapes to produce 1 pound (454 g) of raisins.
- Grapes and raisins are toxic to dogs and should always be kept well out of reach of pets.