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Sweet, juicy and easy to eat, grapes are classified by their use (eating or table grapes, wine-making and processing into juice, raisins and jelly) and colour (white or black). White (green) grapes range in colour from pale yellow-green to light green and black (red) grapes from light red to purplish-black. Table or eating grapes taste sweeter than tart, acidic wine-making grapes.


  • While fresh grapes are available year-round, nothing beats the in-season grapes that appear from late summer through fall.


  • Select bunches of plump grapes that are firmly attached to their stems. A white powdery bloom on the surface indicates freshness.
  • Red grapes should have no tinge of green colour. Green grapes with a yellowish hue are the ripest and sweetest.


  • Avoid bruised, soft or mouldy grapes.
  • Remove and discard any spoiled or bruised grapes. Refrigerate, unwashed, in a sealable plastic bag for up to 1 week.


  • Just before serving, thoroughly wash grapes under cold running water and pat dry with paper towels.
  • Cut grapes into halves with a paring knife, or use kitchen scissors to snip small stemmed clusters from the larger bunch.


  • Arrange small clusters of grapes on a platter of assorted Kraft Cheeses and Christie Crackers for a simple and delicious appetizer.
  • Freeze grapes for a cool and refreshing snack. Kids love them!
  • Perk up pitas and wraps by adding grapes to sandwich fillings.
  • Round out your favourite fruit salad with a handful of red and green grapes.
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