Welcome to our weekly series where we’ll let you know what fruit and vegetables are market fresh this week, give you handy storage tips and recipes to make the most of seasonal produce.
One of the oldest cultivated fruit, grapes were grown in China before the Ice Age and appear on paintings on the walls of ancient Egyptian tombs.
Grapevines arrived on our shores with the First Fleet and were first planted in Sydney Cove just a few days after landing and four years later, in Parramatta.
These days, Australia is one of the most successful grape-growing countries in the work, producing hundreds of varieties for eating and winemaking.
Grapes are a good source of fibre, vitamin C, potassium and energy, containing more natural sugar than any other fruit.
When choosing grapes, look for plump, firm fruit that are firmly attached to green, pliable stems with a vibrant colour consistent for the variety. Avoid any that are soft, wrinkled or have brown spots around the stem, which indicates they are over-ripe.
Check for a fresh, clean appearance with no mould or visible damage.
To store grapes, keep them in the refrigerator until you are ready to eat them; avoid storing them next to smelly food such as onions for fish. Refrigerated grapes can last up to three weeks.
To freeze grapes, wash and dry the fruit. Spread the grapes on a tray lined with baking paper and cover with plastic wrap. Freeze for about three hours or until frozen, then transfer to a freezer bag or airtight container.
Frozen grapes – which can be used in smoothies, cocktails, or as a snack – can last for up to a year, but taste best within that time frame.
Here are three recipes to make the most of fresh grapes in your cooking this week:
This beetroot and grape Waldorf-style salad is a fresh twist on a classic, bursting with colour and crunch and the perfect accompaniment to a Summer barbeque with marinated lamb cutlets, chicken thighs or succulent steak.
You could also add shredded chicken for a complete, light and nutritious lunch.
This roast chicken dish is sure to become a new household favourite. Served with caramelised onion and grapes, add a side salad or roast vegetables for a family dinner winner.
Hit refresh on easy weeknight dinners with this caramelised pork salad. Loaded with pickled grapes and goats’ cheese, you’re guaranteed to be hooked!
