Grapes are the unsung heroes of the produce aisle. As a kid, grapes were there to satisfy your lunchbox cravings—we had grape jelly with our peanut butter, or grapes as an easy snack. As an adult, grapes will save a lackluster salad, and hello, they’re the fruit we have to thank for wine night. But despite their pervasiveness, you’ve probably never thought much about the nutritious fruit, nor fully realized the dozens of ways you can use them.
Grapes, which are grown and harvested May through January (although many varieties, like Concord grapes, are at their peak in September and October), are more complex than you might think. There are over 10,000 different grape varieties—each with a different flavor profile and texture. Most varieties are hybrids used to make wine all over the world. The ones you see at the supermarket or farmer’s market usually fall in to three categories: red, green, and black.
The first two categories are dubbed table grapes—these are the bunches you see stacked in fruit bowls just waiting for you to pluck and pop into your mouth. Red grapes tend to be sweet and seedless, while green grapes skew more toward the sour side of the spectrum. Black grapes, meanwhile, are more likely to be used for wine or raisins thanks to their slightly less crunchy and firm texture.
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We spoke to Jeff Cardinale, vice president of communications at the California Table Grape Commission, to get the lowdown on this lifetime-favorite fruit.