The large, purple-black, seedless table grapes in your early fall boxes come to you straight from the fields of your very own Uncle Vern.
These crisp, sweet-tasting grapes are a newer variety that was developed in California in the 90s through crossbreeding. Its large berries are best eaten fresh.You’ll notice a whitish film on your grapes, known as the bloom, just as you’d see on blueberries and certain plums. It’s a naturally occurring waxy coating that helps seal in moisture and protect the fruit from bugs and bacteria while on the vine.
These grapes are best eaten fresh out of hand, but can also be frozen for a cold treat, or cooked in recipes.
We recommend leaving your grapes attached to the stem when you store them. Cut bunches of grapes into smaller clusters to keep the stem from drying out quickly, and pick off any damaged fruit and discard.
Leave your table grapes unwashed until you’re ready to eat them, then rinse with cool water.
Store your grapes in a perforated plastic bag or in a colander in the coldest part of the refrigerator. Keep them away from ethylene releasing fruits and green onions, as the grapes could spoil more quickly or absorb the flavor of the onions. They should last several weeks in the fridge.