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Green Seedless Grapes (South Africa) 500g

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Price :

RM12.88

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Description/Taste


Green seedless grapes are small to medium in size and are round to slightly oval in shape, growing in tight or loose clusters depending on the variety. The skin ranges from yellow-green to bright green and is typically crisp, firm, and smooth. The flesh is pale green, semi-translucent, and seedless, though some seedless varieties may have a few underdeveloped seeds that are undetectable when consumed. Green seedless grapes are mild and sweet with a slightly tart flavor.

Seasons/Availability


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

Current Facts


Green seedless grapes grow on deciduous woody vines and are members of the genus Vitis. The exact origins of seedless grapes are unknown, but they were believed to have been created in ancient times, and there are three main types of green table grapes grown around the world today including the European (Vitis vinifera), North American (Vitis labrusca), and hybrids of the two. Green seedless grapes are propagated by cuttings and are predominately used as a table grape for fresh eating. The most well-known variety is the Thompson seedless grape, which was the first seedless variety commercialized and is still one of the top table grapes produced in the United States today.

Nutritional Value


Green seedless grapes contain vitamins A, C, and K, and antioxidants including flavanols.

Applications


Green seedless grapes are best suited for raw consumption and are most often eaten fresh, out-of-hand, or sliced and mixed into green salads, yogurt, or veggie wraps. They can also be pressed to make juice as the lightly sweet, yet tart flavor is perfect for cocktails and wine spritzers, or they can be dried to make raisins. Green seedless grapes can be roasted and cooked down into sauces and jams or frozen and whipped into an instant sorbet. Green seedless grapes pair well with pancetta, prosciutto, cheeses such as brie, gorgonzola, and cream cheese, cucumber, pecans, and sunflower seeds. 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.


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