Grapes are one of my all-time favorite fruits…and not just because they’re used to make wine (ahem!). They’re sweet and juicy, loaded with nutrients like resveratrol, and are extremely versatile. You can eat a handful right out of the fridge, freeze them for a chilly treat, or roast them on a baking sheet with veggies for a surprising burst of bliss. I also like to slice them up and toss ’em into chicken salads and leafy green salads. I’m not the only one who appreciates the goodness of grapes: they’re the fourth most popular fruit in the United States (following apples, oranges and bananas, and beating out watermelon), according to surveys. If you’re grape-ful for the vine fruit (like me!), you’ll be thrilled to learn about the uniquely flavorful varieties blooming in the produce section. No sour grapes here—these taste like cotton candy and grape jelly. Read on to learn more.

Holy Grapes!

Grapes are one of my all-time favorite fruits…and not just because they’re used to make wine (ahem). They’re sweet and juicy, loaded with nutrients like resveratrol, and are extremely versatile. You can eat a handful right out of the fridge, freeze them for a chilly treat, or roast them on a baking sheet with veggies for a surprising burst of bliss. I also like to slice them up and toss ’em into chicken salads and leafy green salads. I’m not the only one who appreciates the goodness of grapes: they’re the fourth most popular fruit in the United States (following apples, oranges and bananas, and beating out watermelon), according to surveys. If you’re grape-ful for the vine fruit (like me), you’ll be thrilled to learn about the uniquely flavorful varieties blooming in the produce section. No sour grapes here—these taste like cotton candy and grape jelly. Read on to learn more!

Holy Grapes: Concord grapes

Concord grapes

Concord grapes—the main ingredient in classic grape juice, jellies and jams—are round, easy to peel and sport a dark-blue/purple-ish color. Concord, born in 1854 in Massachusetts, is the first hybrid grape, meaning it was created by crossing two or more grape species to form a new variety altogether. (This is different from genetically modified foods, which involve altering a food’s DNA or genetic material.) It’s also the most popular hybrid, thanks in part to its hardiness, which enables it to survive cold temperatures. Because these grapes have a more tart flavor compared to sweet green and red grapes, and they also contain seeds, they are less popular amongst consumers. Therefore, they’re more commonly used for commercial purposes, like producing grape juice, jelly and other products like cookie and pastry filling. Today, more than 336,000 tons of Concord grapes are harvested in the United States each year, with Washington state taking the spot as leading producer. If you want to try them out, you can find them in your local market starting in August through September.

Holy Grapes: Moon drops

Moon Drops

These blue-hued grapes are firm, crunchy, and subtly sweet—they taste a lot like grape jelly. You’ll recognize them by their long, oval shape and deep blue skin (almost eggplant-like). Similar to Concord grapes, they are also considered a hybrid variety. I’m personally over the moon about their cool name, but you may also see them sold under the names sapphire grapes, witch’s fingers, teardrops and gum drop grapes. This variety is made by a company called Grapery in California. Look for them in stores starting in late July through late September.

Holy Grapes: Sweet jubilee

Sweet Jubilee

The queen isn’t the only one celebrating a jubilee! While her majesty’s celebration is platinum, yours can be sweet and satisfying. The large, round black grapes from the grower called Grapery are super crisp and wonderfully juicy. They do have seeds, but they’re easy to remove—simply cut the grape in half (they’re that big!) and pop out the few that lurk inside. And because they are gigantic, you can lightly grill these grapes and toss ’em into any delish dish (try my Reboot Bowl or Joy’s Harvest Bowl) to add a dose of juicy goodness and smoky sweetness. They’re available in stores from Mid-August to early September.

Holy Grapes: Crimson seedless

Crimson Seedless Grapes

Another California-bred variety, Crimson Seedless grapes are crisp, red (crimson is a deep shade of red) and aromatic. They are late ripening and available end of summer and into the fall (August to November).

They’ve been around since 1989 and are popular because they’re gently sweet, have a firm flesh, and maintain their freshness for longer. In fact, most of the red grapes you’ll see in stores are this variety. Smart storage tips: Put grapes in an airtight bag and stash in fridge to keep them firm and juicy.

Holy Grapes: Red flame

Red Flame

Get ready to roll out the red carpet. These vines grow early in the season and produce seedless plump grapes. They range in color from light red to light purple, are medium to large in size, and boast a firm, crisp texture. They’re great to snack on or to use as a tasty topping for a mixed green salad. You can even freeze them overnight for some chilly fruit snacks…perfect for a sunny picnic day or even an evening binge-watching your favorite Netflix series. They’re sold from May to October.

Holy Grapes: Cotton candy

Cotton Candy

You have to taste it to believe it, but this grape variety that burst onto the scene in 2011 tastes just like the popular fluffy treat sold at fairs and ballgames. I’m. Not. Kidding. It’s the best of both worlds: They’re nutrient-packed fruit that tastes as sweet as candy (they contain more natural sugar than other types of grapes for an extra hit of sweetness). They’re another mouthwatering hybrid, this one created by mixing a Concord-like grape with another common variety called vitis vinifera. You can spot the light green gems starting at the end of summer until late September. Mark your calendars and don’t miss out…you’ll want to take advantage when they hit the markets—they could easily be gone in a day or two, because they taste that good!

Holy Grapes: Fry muscadine

Fry Muscadine

Golden grapes for the win! Fry Muscadine are golden-brown treats with a crispy outer skin that conceal a fresh, sweet juice and pulp within. They’re a wild variety that grow in Georgia and taste similar to Concord grapes. They may be difficult to find—their season is limited (typically only September and October)—but if you have the chance, they’re definitely worth a try. Up for more experimenting? Cut these golden gems into slices and add them to chilled sparkling water along with other sliced/diced fruit. Then, enjoy a refreshing and nutrient-packed mocktail.

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