1. Brought From Spain
Spanish explorers introduced the fruit to America about 300 years ago.
2. They're Berries!
Yes, grapes are a kind of berry. They have a leathery covering and a fleshy inside, similar to blueberries.
3. The Grape Family
There are more than 8,000 grape varieties from about 60 species. The main types are American and European.
4. Calories and Nutrition
5. Grapes Into Wine
It takes about 2.5 pounds of grapes to make one bottle of wine.
6. Grapes Making Raisins
Raisins are dried, sweet grapes. The drying happens naturally when the grapes are left in sunlight.
7. Concord Grapes
These plump blue grapes get their name from Concord, MA, where they were developed. They have a distinctive taste and can survive colder climates.
8. Many Colors
Grapes come in many colors, including green, red, black, yellow, pink, and purple. "White" grapes are actually green.
Recipe: Grilled Shrimp and Grape Salad
Makes 4 servings
2 Tbsp Champagne or white balsamic vinegar
2 tsp olive oil
¾ tsp Dijon mustard
¼ tsp salt
½ tsp ground pepper
1 pound large shrimp, peeled and deveined
2 Tbsp chopped walnuts
1 cup shelled edamame
4 cups washed arugula, baby spinach, or mixed greens
1 cup seedless green grapes, halved
1 cup seedless red or black grapes, halved
1 large yellow bell pepper, thinly sliced
¼ cup fresh tarragon, chopped (or 1 tsp dried)
2 Tbsp crumbled goat cheese
¼ cup sliced green onions
- To prepare dressing, combine first five ingredients in a jar or blender; process until smooth.
- Preheat grill or griddle to medium high. Spray with cooking spray. Grill shrimp 2–3 minutes per side with grill cover closed.
- Preheat toaster oven to 350°F. Spread walnut pieces on a rimmed baking sheet. Bake walnuts for 5 to 8 minutes, stirring every 2 minutes, until just toasted.
- Combine edamame and 3 Tbsp water in a bowl; cover with plastic wrap. Steam edamame in microwave on high 3 minutes. Let stand 2 minutes; drain.
- Place shrimp, greens, grapes, edamame, yellow pepper, and tarragon in a large bowl. Drizzle with dressing; toss gently to coat. Garnish salad with goat cheese, walnuts, and green onions.