Be grapeful: a sweet treat for every moment
Quick, delicious and nutritious – grapes have it all. And right now they’re ready for snacking or packing into school lunches.
Surprisingly, though, table grapes are a relatively small portion of the total grape harvest. The majority is made up of wine and raisin varieties. In fact, just over 70% of the world’ s grape production is used for wine, about 27% for fresh fruit, and 2% as dried fruit.
Thompson and Red Flame seedless grapes account for two-thirds of the grape crop. Sweet Ruby and crispy, slightly tart Crimson grapes also arrive at Orinda’s Farmers’ Market this month, followed by blue-black seedless Fantasy grapes. I’m not a fan of seeds but the Muscat, Ribier and Tokay seeded grapes are full-flavored and not to be missed, along with the very large, sweet Red Globes I can freeze to use as ice cubes for some fun.
Grapes may be classified according to their color, how they are used or by their skin type. All grapes in the pale yellow to green category are considered light, while dark types include grapes with pale red to deep purple black skin.
Those labelled as “fresh eating table grapes” have lower acid than wine grapes, such as Cabernet which are high in acid and too tart to eat. Commercial grapes are used for producing raisins, juices and jellies.
All grapes are smooth-skinned, including those native to North America and those that are hybrids or European varieties. Native American varieties feature a slip skin, robust flavor and seeds that are difficult to separate from the flesh. Concord grapes are the best known of this group and prized for jelly-making.
All commercial vineyards of Concord grapes are found mainly in the Northeast, Midwest and Northwest. California’s Concord-type grape is the Niabell. Most of the state’s remaining major types of table grapes are the tight-skinned European variety.
Grapes are harvested ripe and ready to eat as they do not become any sweeter once clipped from the vine. The best grapes of any variety are plump and attached to fresh pliable stems. Those with a dusty “bloom” are the freshest. Store grapes in the refrigerator in a plastic bag until ready to use, then rinse and serve. Use within 5 to 6 days.
Things to know about grapes
A good source of antioxidants and fiber which can aid in digestion.
May offer improved sleep quality due to their melatonin content.
When eaten in moderation, grapes do not appear to negatively impact blood sugar management.
Grape leaves are edible and used in various dishes – think dolmas.
It takes about approximately 2½ to 3 pounds of grapes to make one bottle of wine.
Grapes and raisins are toxic to dogs.
The Orinda Farmers’ Market is open every Saturday from 9 a.m. to 1 p.m. on Orinda Way in Orinda Village. More information is available at cccfm.org Facebook.com/OrindaFarmersMarket and Instagram @OrindaFarmersMarket or their hotline at 925.322.6228.
Farmers’ Market Chicken Salad
2 cups cooked, diced, skinless chicken breast
1½ cups seedless grapes, washed, patted dry and cut into halves
1 medium apple, cored and sliced
½ cup each raisins and diced celery
½ teaspoon dried tarragon, crushed
Salt and pepper to taste
2 to 3 tablespoons each mayonnaise and plain yogurt
¼ cup chopped parsley
6 Romaine lettuce leaves or 18 butter lettuce leaves
Sprigs of thyme, optional
Combine all ingredients except lettuce and thyme, toss well. Serve on lettuce leaves. Garnish with thyme, if desired. Makes six servings.
Fresh-picked bunches of grapes from the 260-acre Rojas family farm in Reedley are now available at the Orinda Farmers’ Market. And don’t despair – the Farmers’ Market will be open Sept. 6 even though the Classic Car Show will be going on just down the street.
