Overview

Green grapes are the fruit of the common grape vine, Vitis vinifera, harvested before full color development or from green-skinned cultivars. They are crisp, juicy, and sweet with a mild acidity, and are most commonly eaten fresh as table grapes. Seedless green varieties such as Thompson Seedless dominate commercial production in the United States.

Origin and history

The domesticated grape vine Vitis vinifera originated in the Near East, with archaeological evidence of winemaking dating to around 6000 BCE in the Caucasus region [2]. Grape cultivation spread through the Mediterranean basin via Phoenician, Greek, and Roman trade networks. Green-skinned table grape varieties were developed over centuries through selection and breeding; the specific clone that became Thompson Seedless (also known as Sultanina, a much older variety) was introduced to the United States from Iran in the 1870s [1].

Varieties and aliases

  • Thompson Seedless (also called Sultanina)
  • Perlette
  • Sugraone (also called Superior Seedless)
  • Autumn King (a late-season green seedless variety)
  • Albarino (a green wine grape, not typically eaten fresh)

Culinary uses

Green grapes are most commonly eaten raw as a snack or in fruit salads. They are also halved and added to chicken or tuna salads, pressed into juice, or frozen for use as a cold snack or cocktail garnish. In some cuisines, green grapes are cooked into savory dishes: they appear in Persian khoresh (stews) and in Filipino fruit-based salads such as fruit salad with condensed milk and cream [3]. Green grapes are also dried into golden raisins, though most commercial golden raisins are made from Thompson Seedless grapes treated with sulfur dioxide to preserve color.

Cross-cuisine context

Mexican fruit markets (fruterías) do sell green grapes seasonally, but they are treated as a general imported fruit rather than a traditional ingredient. Persian cuisine is also reported to use green grapes (angoor) in both sweet and sour applications, including unripe sour grapes (ghoureh) as a tarting agent in stews and sauces. In Filipino cuisine, green grapes are a common ingredient in the sweet fruit salad served at celebrations, a dish that reflects American colonial influence [3].

Notes for cooks

  • Store unwashed green grapes in a perforated bag in the refrigerator; they keep for up to two weeks. Wash only before eating.
  • A white powdery bloom on the skin is natural yeast and a sign of freshness, not dirt or pesticide residue.
  • For savory dishes, seek out tart or underripe green grapes; fully ripe grapes may make the dish overly sweet.