Scientific name: Vitis Vinifera

Usage: This red table grape can be eaten fresh, in salads, as a snack or as a dessert.

Selection: Good-quality grapes are well-colored, plump, firmly attached to the stem and fairly large.

Select grapes that are fairly firm , but not rock-hard. red varieties are best when red coloring predominates on all or most of the berries. Grapes are always picked ripe, and do not ripen further once off the vine. The Red flame seedless is a relatively new variety, developed by crossing the Thompson seedless, Cardinal Red grape and many other varieties. This medium-sized, dark red berry is the second most popular variety in the U.S., following its cousin, the Thompson Seedless. In the store, look for grape bunches that are well colored with plump berries well attached to the stems. The grapes you buy in the store should be ripe and ready to eat; they will not continue to ripen after they are picked from the vine. Simply refrigerate your grapes without washing them. Grapes should keep for about seven days in 30-40° F. Once you’re ready to enjoy your grapes, rinse with cool water.

Taste: Sweet, crisp, excellent flavor.

Fruit: Medium-sized, red, round, seedless

Avoid: Avoid grapes that are soft, wrinkled, shriveled, shattered or that have bleached areas around the stem. Soft or wrinkled grapes means they are getting old or have not been kept cold.

Serving Size: 151 g