Grapes are small fruit that grow in clusters generally on climbing vines. This fruit is one of the oldest known to man. There are thousands of varieties, shaped either oval or round, with smooth green, red, purple or purple-black skin. Some are seedless; others have several seeds. Grapes are classified by use (table, wine-making or processing). Table grapes have a low acid content and are sweeter; grapes for wine have high acidity and are often too tart for eating. Most of the domestic wine and table grapes are grown in California.

California Pearlettes are round, light green seedless table grapes with a sweet flavor and crisp texture.

Concord grapes are medium to large in size with purplish-blue color and a mild flavor. They are too fragile for shipping. They are used primarily for juice and jelly.

Emperor grapes are large, elongated table grapes with a light reddish-purple color and a mild cherry flavor.

Exotic grapes are shiny and black with juicy, meaty flesh and a subtle sweetness. They are table grapes.

Flame Seedless are purplish-red oval table grapes with a firm, crunchy texture. They are mildly sweet yet slightly tart table grapes.

Italia Muscat are large, yellow-green table grapes with a rich winelike flavor. They complement the flavor of cheese, making them an excellent choice for dessert. They are also used to make raisins.

Red Flame are round, red seedless table grapes.

Ribier are plump, purple-black meaty table grapes. They are mildly sweet.

Thompson Seedless grapes are green in color with a crisp, firm texture and a light, sweet flavor. This variety is a widely available table grape. It is also used to make raisins.

Tokay grapes are bright red in color. These large, round table grapes have a mild, sweet flavor.

Fresh grapes can be found most of the year. Imports supplement the domestic crop during the winter months. White, purple and red grapes are used for juice, which is available frozen, canned or bottled.

Buy firm, well-formed grapes that are firmly attached to their stems. A dusty bloom on the skin is an indication of freshness. Avoid bunches with bruised, moldy or soft grapes.

1 pound seedless grapes = 2-1/2 cups.

Remove any crushed grapes before storing the bunch unwashed in a plastic bag in the refrigerator for up to one week.

Thoroughly wash grapes with a gentle spray of cold water. Blot dry with paper towels. To serve, cut the larger bunch into smaller bunches using kitchen shears or gently pull the grapes off the stems. Grapes may be cut in half using a paring knife. Remove seeds with the tip of the knife.