Contributed by: Jennifer A. Wickes
History / Geography
Grapes are the oldest fruit known to man. The Spanish are credited
with the introduction of grapes to America over 300 years ago.
Grapes are grown in the temperate zones around the world including
Africa, Asia, Australia, Europe, North America and South America.
California is the United States' major grape producer.
Grapes are really berries.
There are over 8000 varieties of grapes all of which are smooth-
skinned and juicy. Some of these have seeds, others are seedless.
Some have a "slip-skin", a skin which can easily be removed, and
others do not. Grapes have two different color categorical types;
white or black. The white grapes range in color from yellow to a
light green, whereas the black range in color from red to a purplish
black. Commercially grapes are divided into three types: wine grapes
(with a high acidity, thus too tart to eat); table grapes (low
acidity); and grapes for commercial food production such as raisins,
currants, grape jelly, juice etc.
How to Select
Choose plump, brightly colored berries with no sign of browning and
no sign of green (a sign that the grapes are not ripe - grapes will
not ripen after being picked). If possible shake each bunch gently.
If any grapes fall off the vine then the grapes are too old. If they
remain tightly onto their vine then they are suitable to take home.
Store grapes unwashed in an airtight container in the refrigerator up
to a week!
In ancient times grapes were eaten to increase one's fertility and to
increase one's chances at having dreams. Also, in ancient Egypt,
mummies were often entombed with grapes in their graves.
1 lb. fresh = 2 1/2 - 3 cups cut up
Wash thoroughly in a water and lemon juice (or white vinegar) before
eating. This will help remove any insecticides sprayed on the grapes
Grapes are best served fresh and cold at approximately 60 degrees F
(15 degrees C). To achieve this remove grapes from the refrigerator
approximately 30 minutes prior to serving.
If you would like your grapes peeled freeze them first. Then make a
slight incision into the skin with a pairing knife and begin peeling
the skin off.
Additional Information (Web Sites)
Curried Chicken Salad
by Jennifer A. Wickes
- 2 boneless skinless chicken breasts
- 1/2 cup diced celery
- 1/2 cup quartered seedless black grapes
- 2 tablespoons chutney
- 1/4 teaspoon salt
- 1/2 cup Curry French Dressing (recipe below)
- mixed greens
- 1 orange - peeled and sectioned
- 1 grapefruit - peeled and sectioned
- 1 apple - sliced
- 2 pears - halved
Cook the chicken breast by boiling them in water for 20 minutes. Cool
the chicken and cut into small cube sized pieces. Combine the
chicken, celery, grapes, chutney, salt and Curry French Salad
Dressing in a bowl and chill several hours.
Serve on the bed of mixed greens. Surround with the fruit. Add some
ginger on top of the pears.
Yields: 2 servings
Curry French Dressing
By Jennifer A. Wickes
- 6 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2/3 teaspoon curry powder
- salt and pepper
Put all ingredients in a screw-top jar and shake vigorously. Chill
for several hours. Shake again before using.
Fresh Grape Salsa
By California Table Grape Commission
- 2 cups California seedless grapes - coarsely chopped
- 1/2 cup green onion - chopped
- 1/2 cup fresh Anaheim chile, chopped - or canned chile.
- 2 tablespoons cilantro - chopped
- 2 tablespoons vinegar
- 1 clove garlic - minced
- 1/2 teaspoon salt
- 1/8 teaspoon bottled hot pepper sauce
Combine all ingredients in medium bowl; mix well. Let stand at least
1 hour before serving. Drain off excess liquid before serving.
Yields: 6 servings
Read Pat Churchill's article. She hosts the topic, Kiwi Kitchen.
Jennifer A. Wickes is a freelance food writer, researcher and
cookbook reviewer. She has written several eBooks, and has had
numerous articles and recipes in printed publications, as well as on-
line. She is working on her first cookbook.