Cookbook:Grape
| Grape | |
|---|---|
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| Category | Fruits |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Fruit
The grape is a popular variety of berry grown and used globally.
Characteristics
[edit | edit source]All grapes share the same basic characteristics: they are smooth, juicy berries growing in clusters from vines.[1][2][3] The inner flesh is green and jelly-like, often containing a few teardrop-shaped seeds,[2] while the majority of the color and flavor of the fruit is found in or near the skin.[4] Color ranges from green (sometimes called "white") to yellow, red, purple, and a deeply pigmented near-black.[3][4][5][6] As they ripen, the grapes take on their final color (unless they are a green variety) and flavor, becoming sweeter and less acidic.[7] They also develop a characteristic "bloom" on the surface of the skin.[7] Final size ranges from less than ½ inch (1.25 cm) to over 1 inch (2.5 cm) in diameter.[2] Flavor can be extremely mild or strong and distinct,[4] with green grapes tending towards the former.
Still, there are hundreds to thousands of grape varieties growing worldwide,[8][2][3] which all differ slightly in terms of their color, texture, and flavor. The majority of today's commercial grapes come from three species: the European grape Vitis vinifera and the two American grapes Vitis labrusca and Vitis rotundifolia.[8][9][5] Several other grape species exist, of course, but these tend to be less widely grown and consumed. Some still grow wild and can be foraged.
American grapes are known as "slipskin", since the pulp can be easily slipped out of the skin with a gentle squeeze, and many varieties have a softer pulp.[5] European grapes tend to have firmer flesh, and the skin is firmly attached.[5] Hybrids between species exist. In addition to species, grapes may also be classified in terms of culinary application.[1] Table grapes are those whose flavor and texture make them pleasant to eat raw—they are typically sweet with thinner skins.[7][9] Wine grapes tend to be very acidic,[3][9] though a few are sweet enough to eat raw. Varieties for drying into raisins[8] tend to have thin skins, lots of sugar, and lower-density clusters.[9] Grapes of many varieties may be used in cooking (e.g. cooked into sauces and preserves).
| Variety | Species | Color | Size | Shape | Texture | Seeds | Flavor | Seasonality | Use |
|---|---|---|---|---|---|---|---|---|---|
| Almeria | White | Medium-large | Mild | ||||||
| Cabernet Sauvignon | Black | Small | Fall | Wine (primary), fresh (secondary) | |||||
| Cardinal | European (Tokay x Ribier) | Red | Large | Neutral | |||||
| Catawba | American (V. labrusca) | Red to purple | Medium to large | Oval | Yes | Very sweet | September to November | Wine (primary), cooking | |
| Champagne | Red to purple | Small | Sweet | June to September | Table | ||||
| Concord | American (V. labrusca) | Purple to blue-black | Large | Thick skin | Varies | "Foxy", "coarse", sweet | August to September | Juice, wine, preserves (primary);[4][10] table (secondary) | |
| Delaware | Hybrid (V. aestivalis × vinifera × labrusca) | Dark pink / light red | Small | Soft skin | Sweet | May to September | Table, wine | ||
| Emperor | European | Red to purple | Firm flesh, thick skin | Sweet | Table | ||||
| Flame | European | Red | Medium-large | Crisp flesh | No | Sweet-tart | May to December | Table | |
| Muscadine | American (V. rotundifolia) | Dark purple | Thick skin | Strong, musky | March to October | Wine | |||
| Muscat | American | Yellow to black | Large | Thick skin | Sweet, musky | March to May | Table, wine | ||
| Muscato | Hybrid muscat crosses | Green or red | Medium | Oval | No | Sweet | June to October | ||
| Niagara | American (V. labrusca) | Green | Large | Tangy, "foxy" | May to December | Wine, table | |||
| Perlette | European | Yellow | Crisp flesh, juicy, thin skin | No | Mild | March to October | |||
| Regina | Amber | Elongated | Crisp flesh | Sweet | Table | ||||
| Ribier | European | Dark purple to black | Large | Round | Juicy, tough skin | Few | Mild, low-acid | March to October | Table |
| Thompson Seedless (Sultana/Kishmish) | European | Green | Small to medium | Crisp flesh, juicy | No | Sweet, mild | May to December | Table, raisin | |
| Tokay (Pinot Gris) | European | Red | Large | Oval | Firm, tough skin | Mild | August to December | Table, wine | |
| Zante | European | Purple | Small | No | March to October | Raisin, table | |||
| Zinfandel | Red to black | Yes | Early fall | Table, wine |
Seasonality
[edit | edit source]Depending on the variety, grapes ripen from summer to fall,[2][7] though some varieties can extend into the spring and winter.
Selection and storage
[edit | edit source]When choosing grapes, look for those that are plump and well-attached to their stems, without wrinkling or brown spots.[4][6] The stems should be bendable, and you should be able to shake the bunch without grapes falling off.[10] Store fresh grapes in the fridge,[5] waiting to wash until right before use.[4][6]
Use
[edit | edit source]As described above, grapes have a range of uses depending on their type. Fresh table grapes may be eaten straight out of hand, incorporated into salads, and paired with rich savory cheeses[4][5][7] Certain varieties are dried to make raisins, sometimes called Zante "currants" or sultanas.[4][6] Others are cooked into jams, jellies, and syrups and used as a sweetener.[8][9] And, of course, many grapes are pressed and fermented into wine.[9]
Unripe grapes may be pressed into verjus, which can be used like lemon juice or vinegar.[9] Grape leaves are also edible and used in cooking (stuffed grape leaves, for example).[2]
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b The Chefs of Le Cordon Bleu (2011-12-02). Le Cordon Bleu Patisserie and Baking Foundations. Cengage Learning. ISBN 978-1-4390-5713-1.
- ↑ a b c d e f Lyle, Katie Letcher (2016-09-15). The Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: Finding, Identifying, and Cooking. Falcon Guides. ISBN 978-1-4930-1864-2.
- ↑ a b c d e Rinsky, Glenn; Rinsky, Laura Halpin (2008-02-28). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. John Wiley & Sons. ISBN 978-0-470-00955-0.
- ↑ a b c d e f g h Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla (2018-01-18). On Cooking: A Textbook of Culinary Fundamentals. Pearson. ISBN 978-0-13-444190-0.
- ↑ a b c d e f g Friberg, Bo (2016-09-13). The Professional Pastry Chef: Fundamentals of Baking and Pastry. Wiley. ISBN 978-0-470-46629-2.
- ↑ a b c d Gisslen, Wayne (2014-04-15). Professional Cooking. Wiley. ISBN 978-1-118-63672-5.
- ↑ a b c d e Chesman, Andrea (2015-09-19). The Backyard Homestead Book of Kitchen Know-How: Field-to-Table Cooking Skills. Storey Publishing, LLC. ISBN 978-1-61212-205-2.
- ↑ a b c d e Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b c d e f g McGee, Harold (2007-03-20). On Food and Cooking: The Science and Lore of the Kitchen. Simon and Schuster. ISBN 978-1-4165-5637-4.
- ↑ a b Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.