Black Seedless Grapes
Inventory, 20 lbs : 1.37
This item was last sold on : 03/25/17
Black seedless grapes may be round to slightly oval in shape. Their skin is deep purple to near black in color with an occasional waxy bloom on the surface. The skin is firm and does not slip from its flesh. The pulp is tender and less crunchy than most red or green table grapes. They are overtly juicy in texture with a sweet, grapey muscat flavor. Although Black seedless grapes are defined as seedless, occasionally they will contain one to two almost unrecognizable tiny, edible fleshy seeds.
Black seedless grapes are available year-round, with peak season in the summer and fall.
There are multiple species of Black seedless grapes within the Vitus genus, including vinifera, labrusca, riparia, rupestris, and rotundifolia. Those most commonly grown for use as a table grape are Vitis vinifera and V. labrusca, or a hybrid of the two. Black seedless grapes are prized for their lush juicy pulp and highly aromatic skins that offer a pleasant chewiness. Some of the more notable varieties found on the market are Black Monukka, Summer Royal, Autumn Royal and Black Emerald.
Black seedless grapes contain significant amounts of vitamins A, C and K. Flavonoids within the grape’s skin, such as resveratrol, provide antioxidant qualities which can reduce the risk of cardiovascular disease.
Black 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 rich flavor and inherent sugar content of Black grape juice is a natural sweetener for fresh fruit cocktails. 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.
The first ever seedless grape was a natural occurring European grape strain with origins between the Black and Caucasus Seas. A genetic abnormality causes the seeds to arrest development. This singular variety is the ancestor to all seedless grapes. Modern Black seedless grape varieties are the result of "embryo rescue", a sophisticated procedure in which tiny developing seeds are removed from promising grapes. The seeds are then nurtured in petri dishes and test tubes into tiny rootlet plants. This is done to create viable new breeds. In nature, there is little chance they would survive. The variety, Summer Royal, was developed through this procedure for the USDA by plant breeders, David Ramming and Ron Tarailo. Before its successful commercial release in 1999, it was simply known as B74-99.
Restaurants currently purchasing this product as an ingredient for their menu.
|Neighborhood House Association||San Diego CA||858-715-2642|
|Ironside Events||San Diego CA||312-852-6308|
|West Root||San Diego CA||619-276-6700|
|Brigantine Corp||San Diego CA||858 926 9644|
|Tavern at the Beach||San Diego CA||858-272-6066|
|Inn at Rancho Santa Fe||Rancho Santa Fe CA||858-381-8289|
|Venissimo Cheese Del Mar||Del Mar CA||858-847-9616|
|Venissimo Cheese Hillcrest||San Diego CA||619-491-0708|
|Tribute Pizza||San Diego CA||858-220-0030|
|La Costa Resort & Spa Main Kitchen||Carlsbad CA||760-930-7063|
|Miguel's Old Town||San Diego CA||619-298-9840|
|Venissimo Cheese North Park||San Diego CA||619-376-1834|
|Prepkitchen Del Mar||Del Mar CA||858-792-7737|
|JRDN Restaurant||San Diego CA||858-270-5736|
|Churchill's Pub and Grille||San Marcos CA||760-471-8773|
|Sogno Di Vino||San Diego CA||619-531-8887|
|The Joint||San Diego CA||619-222-8272|
|Union Kitchen & Tap||Encinitas CA||760-230-2337|
|JSIX American restaurant & Bar||San Diego CA||619-531-8744|
|Sugar and Scribe||La Jolla CA||858-274-1733|
|Vi At La Jolla Village||San Diego CA||858-646-7700|
|Buon Appetito||San Diego CA||619-238-9880|
Recipes that include Black Seedless Grapes. One is easiest, three is harder.
|Rooting the Sun||Curry Roasted Brussels Sprouts and Black Grapes|
|Pink Parsley||Grilled Halloumi with Rosemary-Grape Relish & Garlic Bread|
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