These elongated grapes are large in size. Their skin is firm, waxy, and can range in color from purple-black to black, which makes their green-yellow flesh surprising. They are seedless besides a random seed here or there. They are soft, highly succulent grapes that have a strong, spicy, sweet flavor. Avoid moldy, shriveled, or discolored ones, or those detached from their stem.
Most popularly eaten raw, but you can toss them in fruit or regular salad, desserts, drinks, jams, and jellies. They can even be frozen and used as a quick snack or as ice cubes in your drink. If you have a gluten sensitivity or simply love pancakes, check this out.
They have a very short season; California grows them from October to November. Did you know that California’s San Joaquin Valley produces 99 percent of the grapes the United States consumes?
Get them in the fridge as soon as possible in their original bag or container, since those are the best ventilated to protect them. Place in the back part of the fridge which is the coldest. Keep them away from foods with strong odors as they can absorb the smell. Also, make sure not to put anything on top or up against them since they bruise easily. Lastly, do not wash until you’re ready to use them because water starts the breakdown process. They’ll last 10 days in the fridge, but after they’re cut or peeled, they’ll be good for about two days refrigerated in an air-tight container. They will keep for about two months, however, if you freeze them.