Inventory, 12 lbs : 0
This item was last sold on : 08/21/14
Concord grape season typically begins in late late summer and continues through the mid fall.
Varying in color from deep blue to purple to almost black, the large round Concord grape is encased in a thick skin. The flesh offers a medium-sweet flavor with a slight tart tang. Very seedy, the juicy pulp is distinctively musky. A powdery film characteristic of grapes is produced by cells in or near the surface that form a natural waterproofing and also prevents their skin from cracking.
Concord grapes are sodium free, contain carbohydrates, vitamin C and have about 85 calories in one-and-one-half cups.
Mostly used for making preserves, juice, wine, liqueur and vinegar, the Concord is an acquired taste. Eaten out of hand, watch for seeds in this tart, but succulent-tasting, grape. To store, place grapes in a perforated plastic bag; refrigerate.
Grape juice was first made by Dr. Thomas Welch, a prohibitionist, making his famous grape juice as an alternative for communion wine.
Originating in the 1840s near, not surprising, Concord, Massachusetts, the most familiar American variety is the Concord grape. Winter hardy, the vigorous plants can produce up to twenty pounds or more of the fruit per vine per year. Well-established grapevines can produce quality fruit more than forty years. This blue-skinned grape is responsible for making the famous and popular Concord grape jelly. In the United States, Michigan, New York, Ohio, Pennsylvania, Washington state and Ontario, Canada, are major producers.
Restaurants currently purchasing this product as an ingredient for their menu.
|Market Creek Events||San Diego CA||619-527-6161|
|Table No. 10||San Diego CA||619-550-1262|
|Uptown Tavern||San Diego CA||619-847-4688|
|Golden Door||San Marcos CA||760-761-4142|
Recipes that include Concord Grapes. One is easiest, three is harder.
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