Grown in most countries of the world, grapes grow as 60 species, and these breakdown into over 8,000 more varieties. They mature in clusters of 20 to hundreds, in a rainbow of colors – black, orange blue, yellow, green, pink, even purple.
We tend to take grapes for granted. We eat them out-of-hand, make wine, jam, juice, jelly, vinegar and grape seed oil from them. Another grape, the blue/black Concord grape sets itself apart in color and taste from other grapes. We call all these table grapes. Continue reading →
Dried grapes, or raisins, are available year ‘round, they’re high energy and pack easily. We find them mostly in breakfast foods and desserts. However, they are moving around! Due to our recent Middle Eastern cultural glimpses, we are learning about savory, main dishes containing raisins, sometimes with olives and nuts in unexpected combinations – an old fruit in new places.
Dried grapes appeared in Persia and Egypt back before 2,000 BC. Later, the Romans celebrated with them as well as eating them. Today, they are grown in California, Australia, Iran, Chile and along Mediterranean.
All grape colors are made into raisins and range from seedless Thompsons to golden Sultanas, dark-colored to light. Currants are tiny raisins, darker and tarter.
These tiny fruits are rich in vitamins B6, iron, manganese, phosphorus and potassium. Continue reading →