Produce of Australia
What and Where Grapes are a member of the Vitaceae family and most varieties are said to stem from those first grown 6,000 to 8,000 years ago in a huge region that extends from Egypt to Iran to Turkey. Green grapes actually started as a natural mutation of crimson grapes; the part of the fruit responsible for creating its color was blocked so instead of being a rich crimson it was a delicate green. Today our green grapes are grown in Victoria and Queensland and when not in season in Australia they’re imported from the US. We don’t buy from one particular grower; we buy whatever looks best on the day.
Flavour Sweet with a tiny little tart finish
Texture Tender and very juicy; they pop in the mouth
Use We love adding grapes to salads; try them with blue cheese & baby spinach or fried haloumi and rocket. Or just stick with tradition, and pair them with your favourite cheeses.
Cooking Tip Like all fruit, green grapes benefits from being served at room temperature – the fridge’s cold temperature suppresses their sweetness and so their flavour. On a hot day, however, the coolness can be refreshing and welcome.
Selection and Storage Choose grapes that are tender (but not soft) and smooth skinned. Keep in the fruit bowl or to extend their freshness, in the fridge.
In Season Available all year. From October to November our green grapes come from Emerald, central Queensland; from December to June Mildura, north western Victoria. Outside these months green grapes don’t grow in Australia and need to be imported; we get ours from the US.
Historic Note While it is well known that ancient Greeks grew grapes for both eating and wine production, the oldest actual winery has been found to be in Armenia, dated 4,000 BC.
Honey Dew, half, whole
Place of origin