What is it?

丰满多汁、葡萄颜色范围来回m jade green to lustrous blue-black. Wine grapes are harvested to make into wine, while table grapes are selected for sweet, full flavor, thin skins, and little or no seeds. Nearly all American-grown fresh grapes are grown in California and are picked when ripe by hand. Grapes are generally categorized by color and all colors have seedless varieties available.

Grapes are one of those fruits we’ve gotten used to seeing in grocery stores all year long. But those bland, lifeless bunches bear almost no resemblance to the grapes you’ll find at farmers’ markets in the fall season. Like any fruit at its prime, fall grapes are as good as they come: plump, fragrant, juicy—literally bursting with flavor. Fall is also the time of year when you’ll come across the widest variety of grapes, here are a few of our favorites:

Autumn Royalgrapes have large, oval-shaped black berries. Sweet and straightforward, these seedless grapes pair well with salty foods like prosciutto and salted nuts.

Champagnegrapes have delicate, sweet, pea-size berries that need gentle handling. These seedless grapes are not used in the homonymous French sparkling wine but are so named because they’re thought to resemble tiny bubbles.

Concordgrapes have thick skins, juicy flesh, large seeds, and a strong strawberry-like flavor. They come in purple and white varieties and are ideal for juices and jellies.

Green Thompsongrapes are the top seller at the supermarket. Large and seedless, they have firm skins that make them very durable. Their mild flavor pairs well with citrus.

Muscatgrapes usually have seeds and come in black and white varieties. Prized for their honey-floral flavor and perfume, they’re used for both eating (they’re delicious with cheese) and making wine.

Red Flamegrapes are sweet in flavor with a crunchy texture. They’re ideal for both eating out of hand and cooking, as they keep their shape well and acquire a deeper flavor when heated.

How to choose:

Choose clusters that are plump and firm with no bruising, soft spots, or broken skins. Avoid bunches with stems that are toughened or browned with age.

How to prep:

Many grape varieties have a white powdery coating called “bloom”. This delicate natural protection helps keep the grapes form losing moisture so wait to wash them until just before serving. Grapes should be rinsed in a colander under running water.

How to store:

Store grapes loosely covered in plastic wrap (a paper bag will also work) in the refrigerator without washing them. They should last about a week. When ready to eat or use in a dish, let them warm up a bit for the best flavor.

Recipes

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  Green Power Smoothie

  This classic green smoothie balances the power of spinach and chia seeds with the sweetness of grapes and apples. If your grapes aren’t frozen when you add them, add three…

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  St-Germain Custard and Roasted Grape Parfaits

  The floral notes of St-Germain are carried in the custard and pair perfectly with the grapes. Try the custard on its own, too, as a topping for fresh fruit or…

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  Fruity Wheat Berry Salad

  Think of this as a breakfast salad or a side dish to accompany a sandwich or grilled meat at lunch. You can substitute kamut or bulgur, cooked according to package…

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  Farro, Chicken, and Grape Salad

  Nutty and pleasantly chewy, farro is an ancient variety of wheat usually associated with Mediterranean cooking, especially Italian. In this one-bowl meal, a dressing of mirin and sesame oil gives…

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  Lamb Chops with Concord Grape Sauce

  Ruby port and fresh herbs channel fall in a most lovely way in this company-worthy dish.

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  Shrimp and Avocado Salad with Russian Vinaigrette

  There are worse things in the world than having leftover Russian dressing from our Kimchi Reuben recipe. You can spread it on burgers, drizzle it over steamed mussels, or turn…

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  Grape Clusters with Brie, Gorgonzola, and Honey

  This messy-to-eat-but-totally-worth-it appetizer is a fabulous combination of sweet, salty, herby, and nutty flavors. Use scissors to cut the clusters into individual portions, and serve with plenty of napkins.

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  Seared Scallops with Grape-Mint Relish

  This lovely seafood supper features a bright, citrusy grape relish that beautifully offsets rich scallops. Sautéed greens, like spinach or chard, and crusty bread are the perfect accompaniments.

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  Wild Rice with Roasted Grapes, Pecans, and Sage

  Maple-glazed pecans and balsamic-roasted grapes elevate this wild rice side dish to delicious new heights. Look for balsamic glaze near the vinegars at the supermarket.

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  Recipe

  Endive, Walnut & Grape Salad

  This bright, fresh salad is a wonderful contrast to the other rich dishes in the Nordic Christmas Feast menu. In Scandinavia, chicory (Belgian endive) is called yule salat because we…