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Grapes

Fruits · Other fruit

Grapes

Clusters of small, juicy fruits in green, red or black; eaten fresh, in salads or roasted.

Also called: grape, üzüm, uvas, angoor

4 recipes with it

Photo: Vyacheslav Argenberg, via Wikimedia Commons (CC-BY-4.0)

What it is

Grapes grow in bunches and have thin skins around juicy, translucent flesh, with or without seeds. Table grapes are bred for eating; wine grapes are smaller and seedier. Green (white) grapes are crisp and tart-sweet; red and black ones are sweeter and richer.

Vitis vinifera

How it’s used

  • Eaten fresh or on cheese boards
  • Halved into salads and chicken salad
  • Roasted with sausages or on focaccia
  • Frozen as a snack or blended into juice

Characteristics

Taste
Sweet to tart; skins can be slightly astringent.
Texture
Crisp and juicy.
Sold as
fresh, dried, liquid
Cooking uses
Usually eaten raw, Suitable for baking

Storage

Refrigerated. Refrigerate unwashed on the stem; wash just before eating. Remove shrivelled or mouldy grapes.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Whole grapes are a choking hazard for young children: cut them lengthwise into quarters.

Nutrition per 100 g

Energy
69 kcal
Protein
0.72 g
Carbohydrate
18.1 g
Fat
0.16 g
Fibre
0.9 g
Sugars
15.48 g

USDA FoodData Central: Grapes, red or green (European type, such as Thompson seedless), raw.

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