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Grapes Know your Fruits and Veggies

California grapes
Grapes are now at their peak (available every season May – January!).
Grapes of all colors – red, black and green – are a natural source of beneficial antioxidants and other polyphenols. One serving of grapes (3/4 cup) contains just 90 calories, no fat, no cholesterol and virtually no sodium, and also provide potassium and are a good source of vitamin K.
The sweet, satisfying fruit that you enjoyed all summer can be a part of your fall and winter healthy eating routine too! Everyone enjoys grapes fresh off the vine, but they can also be added to your favorite fall snacks and recipes for a colorful twist and nutritional boost. From salads and smoothies to sandwiches and sweets.

Here are some tips from the Grapes from California website to get the most from your fruit.

In the store: Selection
Look for grapes with green, pliable stems and plump berries. See a powdery-white coating on the grapes? That’s bloom and it’s good! Bloom is a naturally occurring substance that protects grapes from moisture loss and decay.
Green, red, or black…which color should you choose? Try them all to experience different flavors and textures.

At home: Storage
Grapes keep for up to two weeks when stored and handled properly. Follow a few simple steps and you’ll be able to enjoy every grape on the bunch.
– Grapes should always be refrigerated to maximize shelf life.
– Store unwashed; rinse just before serving or adding to a recipe.
– Like most berries, they tend to absorb odors. Try to avoid storing them next to things like green onions or leeks.
Here are some recipes that use grapes in different ways:
With meat:
Chicken with Roasted Grapes
Baked desserts and sides:
Grape Bread Pudding
Grape Cranberry Sauce

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About the author

Cindy's Recipes and Writings

As a professional cook, I love creating exciting new recipes on the job as well as at home. Assisting in teaching low-income families how to buy, store and prepare healthy food through Penn State’s alliance with Pennsylvania’s Supercupboard Program was very rewarding. During my 11 years with the Master Gardener program, I taught horticultural therapy to assisted living patients using healthful, fr
esh grown food as a focal point. . My hands-on programs and instruction helped hundreds of children and adults learn about where their food comes from and how important fresh food is for your body.
Currently I’m a cook at a college in Pennsylvania. We prepare everything we can from scratch, including our potato chips that tout the seasoning of the day!
Of course I write about food; it's in my blood!

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