Grapes
Grapes can be stored in the refrigerator for one week.
Table grapes come in black, blue,
golden, red, green, purple and
white, and can have seeds or be
seedless.
Cut the stem to separate grapes from the bunch,
then wash thoroughly.
Grapes are grown for making wine,
each type of wine comes from a
specific variety of grapes.
Select grapes that are plump, firm
and still attached to the stem.
Avoid any grapes that are shriveled
or sticky.
Grapes are great snacks, and can be added into
salads with both fruits and vegetables.
Grapes can be canned as jams and jellies, made into
wines and juices, or dried as raisins.
Frozen grapes are good snacks or blended in
smoothies.
Freeze grapes and run under lukewarm water to peel.
Grapes go well with cheese and crackers too.
Table
•
•
Either eaten raw or
processed into jams/jellies
Thompson, Red Globe,
Concord; Somerset (cold
hardy)
Wine
•
•
Grown specifically for use in
making wine
Cold hardy varieties:
Frontenac, Marquette,
Frontenac Gris, LaCresent
Raisins
•
•
Dried large grape, darkcolored or golden-colored
Sweet due to high sugar
concentration
Sout h Dakot a St at e Univer sit y, Sout h D a kot a c ount i es , a nd U.S. D epa r t m ent of Agr i c ul tur e c ooper a t i ng .
Sout h Dakot a St at e Univer sit y adheres t o AA/E E O gui del i nes i n offer i ng educ a t i ona l pr ogr a m s a nd s er v i c es .
This mat er ial was f unded by USDA's S uppl em ent a l N ut r i t i on As s i s t a nc e Pr ogr a m (S N AP ).
Publication: 04-5019-2013
Nutrition Notes
Grapes are rich in health-protecting antioxidants,
including resveratrol and flavonoids. These are found
mainly in the skin and seeds rather than the pulp. The
amount of antioxidants varies with the variety with dark
red and purple being higher. Antioxidants reduce or
neutralize free radicals that damage cells.
Find recipes & videos at iGrow.org
Magical Fruit Salad
Ingredients
•
4 cups assorted fruit, fresh and/or
canned: apples, bananas, oranges,
pineapple, varieties of grapes
•
1 small package (3.25 ounces) instant
lemon or vanilla pudding (sugar free and/
or low fat is best)
•
1 ¾ cups cold milk (use non-fat or 1%,
or mix nonfat dry milk with water)
Directions
1. Rinse fresh fruit. Chop into bite-sized chunks.
2. Open and drain canned fruit.
3. Sprinkle pudding mix over fruit. Add milk and toss well.
4. Refrigerate for 5 minutes.
5. This salad is best if eaten as soon as it is ready.
6. Refrigerate leftovers within 2-3 hours.
Yields 6 servings.
Nutrition Facts per Serving: A Serving is 2/3 Cup, Nutrition Facts will vary
Calories 110; Fat 0.5g; Cholesterol 5mg; Sodium 170mg; Carbohydrates 24g; Sugars 10g; Fiber 1g; Protein 2g
Sources: http://www.fruitsandveggiesmorematters.org/grapes
http://extension.oregonstate.edu/clatsop/sites/default/files/magical_fruit_salad.pdf
http://www.flickr.com/photos/dottiemae/5187413991/
http://www.flickr.com/photos/zest-pk/923930277/