Grapes’ abundant beauty appeals not just to the eye but also to the palate. Grapes, used to make wine, come in various forms, colors, and sizes, with flavors ranging from sweet to sour. The Vitis vinifera family includes most grapes high in disease-fighting antioxidants, and these antioxidants are what give the wine its heart-healthy reputation.
Green grapes have the most delicate flavor when yellow-green; red grapes have the best flavor when they are mostly red; blue-black kinds have the best flavor when the berries are a full, rich hue. Red and green grape bunches up close. From mid-August through the end of October, Ohio grapes are available. Unlike certain other fruits, Grapes do not improve or ripen after harvest; they must be at their optimal quality and sweetness when purchased.
Firm, plump, well-colored grapes should be firmly linked to green, supple stems.
Grapes have a shelf life determined by when they were picked and how they were preserved. Grapes are a popular fruit because of their fresh, sweet flavor and ease of preparation; they can be eaten right off the vine (after rinsing, of course) or used to produce jelly, juice, or wine. They are high in natural sugars, vitamin C, and vitamin K and are low in fat.
Grapes are a popular fruit, owing to their ease of preparation and sweet, refreshing flavor.
