English Peas, Spring Onions and Roasted Almonds

Just cooked English peas, sautéd spring onions and roasted, salted almonds are a delicious combination of tender sweet, sweet pungent, and crunchy just salty. You can set this side dish next to grilled fish or chicken or mashed potatoes and a roast. It's...

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Table Grape Varieties

The flavor of fresh grapes eaten out of hand is difficult to beat. But, if snacking is not enough, table grapes easily combine with other fruits: try grapes in fruit cups, fruit salads, and fruit compotes.

Combine grapes with avocado, grapefruit sections, melon balls, or strawberries.

Select table grapes that are fresh, plump, and bright. “Bloom” is the velvety powdery look that you see on fresh grapes. That’s good! Grapes that are too shiny have probably been handled just a bit too much.

Fresh-harvested grapes will have stems that are green and firm. These grapes will be the most flavorful. If the stems have turned brown or black, the grapes have begun to age.

There are dozens of varieties of table grapes to choose from: green-skinned, red-skinned, and blue-skinned, seeded and seedless.

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Table Grapes

White Grapes

Table grapes are most popular for eating out of hand, but they can also be added to fruit salads or compotes and desserts or used on the savory side added to green salads, sauces, curries, stews, and stuffings or served alongside poultry, fish and seafood, and wild game.

Grapes can be broadly categorized as either table grapes or wine grapes, though many grapes can be used as both.

There are several dozen varieties of table grapes. They can be categorized as green, red, or blue-black and as seeded or seedless. In some European countries green grapes are grouped as “white” grapes and red grapes are grouped as “black” grapes.

Green grapes are delicately flavored with both sweet and tart flavors. Red grapes are sweet with spicy undertones. Blue-black grapes can be sweet but often have tart skins.

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Grape Primer

Grapes can be broadly categorized as either table grapes or wine grapes, though many grapes can be used as both.

Table grapes are eaten out of hand or used in baking and cooking. Wine grapes are used for making wine. Grapes can also be used for making raisins or for producing grape juice.

After dividing grapes into table grapes and wine grapes, grapes can be further divided by color into white grapes and black grapes. White grapes—which are popularly called green grapes--include amber and yellow and green grapes, and black grapes—which are popularly called red grapes--include almost black, blue-purple, red, and pink blushed grapes.

After division by color, grapes can, once again, be divided into seeded and seedless grapes.

All of this is a lot of work for a berry fruit that is simply good eating or drinking.

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Golden Raisins

Golden raisins are moister and plumper than dark raisins. They make for delicious eating out of hand or can be added to a rice pudding or as an ice cream or pancake topping.

The Golden raisin is almost always a Thompson seedless grape that has been treated with sulfur dioxide and then artificially dried with the hot air from a flame.

Dark raisins—most of which also come from Thompson seedless grapes--are dried naturally in the sun for several weeks.

The Thompson seedless grape is a medium-sized grape with a thin, pale green to white skin. It is a very sweet, seedless grape.

The Thompson seedless grape—which gets its name from the late nineteenth century California grape grower William Thompson who planted it widely—is known in other parts of the world as the Sultanina or Oval Kishmish. Sultanina grapes originated in ancient Persia or Turkey.

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