Red Globe Grapes

Description/Taste

Red seedless grapes are small to medium in size and are round to slightly oblong in shape, growing in medium to large clusters. The hue of a red seedless grape can vary widely depending on the variety and local growing conditions, but it usually ranges from a light red to a deep burgundy. The thin skin may also contain a dusty film, also known as a bloom, and this layer forms a natural waterproof barrier that prevents the delicate skin from cracking. The translucent flesh is juicy and is considered seedless, though a few small undetectable and undeveloped seeds may be present. Red seedless grapes are firm, crisp, and sweet with a mild, neutral flavor.

Seasons/Availability

Red seedless grapes are available year-round, with peak season in the summer through fall.

Current Facts

Red seedless grapes are grown around the world and can be of European (Vitis vinifera), North American descent (Vitis labrusca), or a hybrid of the two. Seedless grapes are propagated by cuttings, and each new variety is crossed with either Black Monukka, Thompson seedless, or Russian seedless to achieve the seedless characteristic. Red seedless grapes were introduced to the market after the release of green seedless grapes, but they quickly surpassed them in popularity with the Red Flame grape being one of the most popular table grapes in the United States today. Red seedless grapes are favorable table grapes because of their resistance to shipping damage, long shelf life, and sweet taste.

Nutritional Value

Red seedless grapes contain significant amounts of vitamins A, C, and K, and contain flavonoids, such as resveratrol, which provide high antioxidant qualities that can help boost overall health.

Applications

Red seedless grapes are best suited for raw applications and are most often eaten fresh, out-of-hand. They can be used in fruit salads, smoothies, sorbets, sandwiches, and green salads. In addition to adding the grapes raw to dishes, they can also be roasted in curries, roasted and spread on toast with creamy cheeses, or cooked down into sauces, syrups, and jams. They can also be baked into tarts, cakes, and flatbreads. Red seedless grapes pair well with meats such as salami, chicken, and steak, shrimp, olives, rosemary, basil, mint, cheeses such as brie, swiss, and gruyere, and brussels sprouts, sweet potatoes, apples, walnuts, and pecans. They will keep up to two weeks when stored in a perforated plastic bag in the refrigerator. They can also be frozen whole for up to twelve months.