Grapes Red Seedless

Grapes Red Seedless

Red seedless grapes are small to medium in size and are round to slightly oblong in shape, growing in medium to large clusters. The hue of a Red seedless grape can vary widely depending on the variety and local growing conditions, but it usually ranges from a light red to a deep burgundy. The thin skin may also contain a dusty film, also known as a bloom, and this layer forms a natural waterproof barrier which prevents the delicate skin from cracking. The translucent flesh is juicy and is considered seedless, though a few small undetectable and undeveloped seeds may be present. Red seedless grapes are firm, crisp, and sweet with a mild, neutral flavor.

Seasons/Availability

Red seedless grapes are available year-round, with peak season in the summer through fall.

Current Facts

Red seedless grapes are grown around the world and can be of European (Vitis vinifera), North American descent (Vitis labrusca), or a hybrid of the two. Seedless grapes are propagated by cuttings, and each new variety is crossed with either Black Monukka, Thompson seedless, or Russian seedless to achieve the seedless characteristic. Red seedless grapes were introduced to market after the release of green seedless grapes, but they quickly surpassed them in popularity with the Red Flame grape being one of the most popular table grapes in the United States today. Red seedless grapes are favorable table grapes because of their resistance to shipping damage, long shelf life, and sweet taste.

Nutritional Value

Red seedless grapes contain significant amounts of vitamins A, C, and K, and contain flavonoids, such as resveratrol, which provide high antioxidant qualities that can help boost overall health.

Applications

Red seedless grapes are best suited for raw applications and are most often eaten fresh, out-of-hand. They can be used in fruit salads, smoothies, sorbets, sandwiches, and on green salads. In addition to adding the grapes raw to dishes, they can also be roasted in curries, roasted and spread on toast with creamy cheeses, or cooked down into sauces, syrups, and jams. They can also be baked into tarts, cakes, and flatbreads. Red seedless grapes pair well with meats such as salami, chicken, and steak, shrimp, olives, rosemary, basil, mint, cheeses such as brie, swiss, and gruyere, and brussels sprouts, sweet potatoes, apples, walnuts, and pecans. They will keep up to two weeks when stored in a perforated plastic bag in the refrigerator. They can also be frozen whole for up to twelve months.

Ethnic/Cultural Info

Seedless grapes were produced in the United States in an effort to meet changing market demand. Consumers wanted grapes that were seedless, sweet, sizeable, and easy to consume. The United States Department of Agriculture (USDA) created many breeding programs in California to help meet this demand. California has thousands of acres dedicated to seedless grapes, and they are many different varieties that are sold under generic descriptors such as red, black, or green. Seedless grapes are also gaining in popularity globally, especially in Japan, where they are also creating their own programs to create new varieties with specific flavors and traits.

Geography/History

Specific varieties of seedless grapes are believed to have been grown since ancient times, but it wasn’t until the success of the Thompson seedless grape in the 1870s that Red seedless grapes were created in California. Red seedless grapes are created from cross-breeding of several ancient cultivars including the Black Monukka, the Russian Seedless, and the Thompson Seedless and the majority of table grapes that are grown in California today are seedless. Red seedless grapes are being cultivated and are available at markets in Chile, Peru, the United States, China, Japan, Turkey, Spain, South Africa, and Australia.