The hue of a Red seedless grape can vary widely depending on the variety, but usually ranges from a light red to a deep burgundy. The shape of the berry is generally round to slightly oblong and is medium in size. The dusty film or bloom on the skin is produced by cells in or near the surface. This layer forms a natural waterproof coat which prevents the delicate skin from cracking. Red seedless grapes are sweet and crisp, occasionally tart and always juicy.
Red seedless grapes are available year-round, with peak season in the summer and fall.
There are three main species of Red table grapes grown around the world; European (Vitis vinifera), North American (V. labrusca) and hybrids of the two. Red seedless grapes came to market after their green cousins, but very quickly surpassed them in popularity. The Red Flame is one of the most widely seen varieties of Red seedless grape on the market.
Red seedless grapes containt significant amounts of vitamins A, C and K which aid in boosting the immune system. Because of its high fluid content, grapes are a good way to replenish electrolytes when needed. Flavonoids, such as resveratrol, within the Red seedless grape’s skin provide high antioxidant qualities, which can reduce the risks of cardiovascular disease.
Red seedless grapes are most often eaten raw out-of-hand, but they also make excellent juice and raisins. They may be roasted and cooked down into sauces and jams, or frozen and whipped into an instant sorbet. The lightly sweet yet tart flavor of Red grape juice is perfect for cocktails and wine spritzers. Complimentary flavors include, almond, pistachio, hazelnut, walnut, peanut, lemon, strawberry, raspberry, endive, arugula, fennel, rosemary, mint, yogurt, sour cream, crème fraiche, goat cheese, blue cheese, pork, duck and poultry. To store, place lightly washed grapes in a perforated plastic bag and refrigerate.