Grape 
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Select grape clusters that are plump, fairly firm, and fully colored. They should be securely attached to green stems. When ripe, dark grapes should have a deep purple-black color with no sign of green; green grapes, a slight yellow or straw hue; and red varieties, a predominantly rich red color. A powdery bloom is an important sign of freshness. Be selective because grapes do not ripen once picked. Tasting a grape is the best way to confirm its sweetness.
Avoid grapes that are soft, wrinkled, or bruised, indicating they may be old or have not been properly refrigerated. Also avoid those with shriveled brown stems or stems encircled by a bleached area.
Store unwashed grapes refrigerated in a plastic bag up to one week. They are quite perishable. Thoroughly wash them before eating.
Popular Varieties: Flame Seedless (red variety, crunchy texture, sweet, tart flavor), Red Globe (red variety, crisp, delicate flavor), Green Seedless Thompson (green variety, crisp, sweet flavor), Concord (black variety, sweet, tart flavor).
Peak Season: June - November
Nutritional Content: 1 1/2 cups grapes: 90 calories, 1 g fat, 24 g carbohydrates, 23 g sugar. Good source of vitamin C, source of vitamin A.
Did You Know...
* Letting grapes sit at room temperature for a few minutes will enhance their flavor.
* A substance found in grape skin, “Resvesterol,” may be a strong cancer fighter and its flavonoids are known to deter plaque and possibly prevent the occurrence of heart attacks.
* The frosty look on grape varieties is called bloom, which provides a natural protection for the fruit.
* Grapes were a staple of early civilizations, decorated the tables of the ancient Pharaohs, and were used as a form of currency by Mediterranean traders.
* In the late 1700s, Franciscan missionaries journeyed north from Mexico and cultivated the first vineyards in California as a source of sacramental wine.
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