Grape

Grape season

Grapes are picked in autumn, between September and October.

Nutritional value of grapes

Grapes are fruit that provide 72 kilocalories per 100 grammes and contain carbohydrates and vitamin B. Grapes are great sources of tonus and antioxidants. Full of water and minerals (especially potassium), grapes are recognised for their diuretic and draining properties. In addition, a high fibre content (in the skin and pips) makes grapes a good laxative.

Grape varieties

Wine varieties are based on the white grape (green) and the red grape (purplish blue). Varieties of table grapes include the following:

• Chasselas de Moissac, small yellow grapes;
• Muscat de Hambourg, sweet black grapes;
• Alphonse Lavallée, large black grapes.

Choosing and eating grapes

Choose bunches that are not too tight and have a green, supple and not too dry stem. The white film (bloom) on the grape is proof of quality.

Often eaten raw (as a dessert or as an accompaniment for cheese), grapes can also be cooked or dried (raisins). Grapes are also grown to produce many alcoholic drinks (wine, champagne…).