Green Seedless Grapes
Inventory, 16 lbs : 13.09
This item was last sold on : 04/30/24
Description/Taste
Green seedless grapes are small to medium in size and are round to slightly oval in shape, growing in tight or loose clusters depending on the variety. The skin ranges from yellow-green to bright green and is typically crisp, firm, and smooth. The flesh is pale green, semi-translucent, and seedless, though some seedless varieties may have a few underdeveloped seeds that are undetectable when consumed. Green seedless grapes are mild and sweet with a slightly tart flavor.
Seasons/Availability
Green seedless grapes are available year-round, with peak season in the summer through fall
Current Facts
Green seedless grapes grow on deciduous woody vines and are members of the genus Vitis. The exact origins of seedless grapes are unknown, but they were believed to have been created in ancient times, and there are three main types of green table grapes grown around the world today including the European (Vitis vinifera), North American (Vitis labrusca), and hybrids of the two. Green seedless grapes are propagated by cuttings and are predominately used as a table grape for fresh eating. The most well-known variety is the Thompson seedless grape, which was the first seedless variety commercialized and is still one of the top table grapes produced in the United States today.
Nutritional Value
Green seedless grapes contain vitamins A, C, and K, and antioxidants including flavanols.
Applications
Green seedless grapes are best suited for raw consumption and are most often eaten fresh, out-of-hand, or sliced and mixed into green salads, yogurt, or veggie wraps. They can also be pressed to make juice as the lightly sweet, yet tart flavor is perfect for cocktails and wine spritzers, or they can be dried to make raisins. Green seedless grapes can be roasted and cooked down into sauces and jams or frozen and whipped into an instant sorbet. Green seedless grapes pair well with pancetta, prosciutto, cheeses such as brie, gorgonzola, and cream cheese, cucumber, pecans, and sunflower seeds. They will keep up to two weeks when stored in a perforated plastic bag in the refrigerator. They can also be frozen whole for up to twelve months.
Ethnic/Cultural Info
A popular New Year’s Eve tradition in Spain dating back to the 1880s involves eating twelve green grapes, each symbolizing one month of the year. The tradition known as “The 12 Lucky Grapes” has revelers eating one grape after each toll of the bell after midnight on New Year’s Eve. If all twelve grapes are consumed by the end of the final bell’s toll, it is a sign of good luck in the New Year. Local vineyards in Spain even sell small cans filled with exactly twelve green grapes for the celebration. Seedless grapes are commonly used in this tradition which has helped contribute to the increase in seedless grape production.
Geography/History
Green grapes have been found to date back as far as 6000 BCE and are native to the Mediterranean region. In modern day, Green seedless grapes were developed between 1875-1900 in California by William Thompson, a farmer who developed and named the well-known Thompson seedless grapes. Today Green seedless grapes are grown in North America, Europe, Australia, Chile, Argentina, South Africa, and New Zealand.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
Communal Coffee - Oceanside | Oceanside CA | 619-920-7887 |
Sycuan Casino | El Cajon CA | 619-445-6002 |
Sago | Encinitas CA | 858-382-4047 |
Park Commons - ARE | San Diego CA | 619-295-3172 |
Cliffhanger Cafe Menu | San Diego CA | 858-452-9858 |
Madison | San Diego CA | 619-822-3465 |
Shogun Sportfishing | San Diego CA | 619-226-8030 |
Venissimo Cheese Del Mar | Del Mar CA | 858-847-9616 |
US Grant Hotel Grill | San Diego CA | 619-232-3121 |
Monarch School | San Diego CA | 619-804-1766 |
Four Seasons Residence Club | Carlsbad CA | 760-603-6360 |
C 2 C | San Diego CA | 619-972-9345 |
Pendry SD (Pool House) | San Diego CA | 619-738-7000 |
La Jolla Country Club | San Diego CA | 858-454-9601 |
Barbarella La Jolla | La Jolla CA | 858-454-7373 |
Mesa College | San Diego CA | 619-388-2240 |
Hilton San Diego Gaslamp | San Diego CA | 619-231-4040 |
The Farm Golf Club | Rancho Santa Fe CA | 858-756-5585 |
Pamplemousse Grill | Solana Beach CA | 858-792-9090 |
Venissimo Cheese North Park | San Diego CA | 619-376-1834 |
The Original 40 Brewing | San Diego CA | 619-206-4725 |
The Shores | La Jolla CA | 858-459-8271 |
The Local-Pacific Beach | San Diego CA | 858-263-7475 |
Il Giardino di Lilli | La Jolla CA | 619-467-9897 |
Sugar and Scribe | La Jolla CA | 858-274-1733 |
Parisien Gourmandises | La Jolla CA | 858-352-6552 |
Sheraton La Jolla | San Diego CA | 858-453-5500 |
Sorority Cuisine - Gamma Phi Beta | San Diego CA | 310-634-2371 |
Ketch Grill and Taps | San Diego CA | 858-268-1030 |
Tavola Nostra Pizzeria E Cucina | San Diego CA | 619-921-4206 |
Spill the Beans (Seaport) | San Diego CA | 619-276-6700 |
The Country Club Of Rancho Bernardo | San Diego CA | 858-487-1134 |
The Lion Share Bar | San Diego CA | 619-564-6924 |
Asti Ristorante | San Diego CA | 619-232-8844 |
Mabel's Gone Fishing Bar | San Diego CA | 619-228-9851 |
Sandpiper Wood Fired Grill & Oysters | La Jolla CA | 858-228-5655 |
Animae | San Diego CA | 619-925-7908 |
Mavericks Beach Club | San Diego CA | 858-999-0348 |
Herb & Wood | San Diego CA | 520-205-1288 |
Orfila Vineyards & Winery | Oceanside CA | 760-738-6500 |
Brigantine Del Mar | Del Mar CA | 858-481-1166 |
Spill the Beans (Mission Valley) | San Diego CA | 619-276-6700 |
Smoking Gun (Pastry) | San Diego CA | 619-276-6700 |
Hotel La Jolla - Sea & Sky | La Jolla CA | 858-459-0261 |
Morgan Run Resort and Club | Rancho Sante Fe CA | 858-759-5473 |
Saint Mark Golf and Resort, LLC | San Marcos CA | 508-320-6644 |
Bellamy's Restaurant | Escondido CA | 760-747-5000 |
The Loma Club | San Diego CA | 619-222-4653 |
Cork & Stem LLC | San Diego CA | 619-354-0308 |
Convention Center East | San Diego CA | 619-525-5832 |
InterContinental Vistal Kitchen | San Diego CA | 619-501-9400 |
Red O Restaurant | San Diego CA | 858-291-8360 |
Barleymash | San Diego CA | 619-276-6700 x304 |
Continental Catering Inc | La Mesa CA | 907-738-9264 |
UCSD Food & Nutrition Department Hillcrest | San Diego CA | 619-380-9840 |
Portside Pier (Brigantine) | San Diego CA | 858-268-1030 |
Brigantine La Mesa | La Mesa CA | 619-465-1935 |
Aztec Shop Catering | San Diego CA | 619 594-3576 |
Webbcreationfood LLC | San Diego CA | 619-829-9194 |
Counterpoint | San Diego CA | 619-564-6722 |
Royal Polaris Sportfishing | San Diego CA | 619-226-8030 |
A & M catering | San Diego CA | 206-802-8320 |
Tartine | Coronado CA | 619-435-4323 |
264 Fresco (Kitchen) | Carlsbad CA | 760-720-3737 |
The Flavor Chef (Catering) | Vista CA | 619-295-3172 |
Shoreside Support Boat | San Diego CA | 704-277-7929 |
Extraordinary Desserts Union St. | San Diego CA | 619-294-7001 |
Smoking Gun (Spill the Beans) | San Diego CA | 619-276-6700 |
Nolita Hall | San Diego CA | 619-618-8820 |
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St. Paul's Senior Services | San Diego CA | 619-239-6900 |
Sepulveda Meats & Provisions | San Diego CA | 619-501-1878 |
The Wild Thyme Company | San Diego CA | 858-527-0226 |
Marriott Marina Kitchen | San Diego CA | 619-234-1500 x6113 |
Mothership | San Diego CA | 858-342-3609 |
Misadventure & Co. | Vista CA | 413-668-6895 |
Comma | San Diego CA | 6198029183 |
Black Raill Kitchen + Bar | Carlsbad CA | 619-454-9182 |
Crown Point Catering | San Diego CA | 619-223-1211 |
Cal A Vie | Vista CA | 760-945-2055 |
The Guild Bar- Banquet | San Diego CA | 619-573-0289 |
Viewpoint Brewing Co. | Del Mar CA | 858-205-9835 |
Little Frenchie | Coronado CA | 619-522-6890 |
Edgewater Grill | San Diego CA | 619-232-7581 |
Jeune Et Jolie | Carlsbad CA | 858-231-0862 |
Valley View Casino & Hotel (Black&Blue) | Valley Center CA | 760-291-5500 |
Tipsy Crow | San Diego CA | 619-338-9300 |
Brigantine Poway Bar | Poway CA | 858-486-3066 |
Hive Sushi Lounge | San Diego CA | 619-218-4000 |
La Dona | San Diego CA | 858-352-8134 |
Recipe Ideas
Recipes that include Green Seedless Grapes. One is easiest, three is harder.