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Black Emerald grapes are medium to large in size and round to oval in shape, averaging about the size of a dime, sixteen millimeters in diameter and seventeen millimeters in length. The jet-black to blue grapes have medium-thick skin with a slightly waxy finish. The translucent flesh is firm and contains 2-4 very small, underdeveloped seeds which are usually undetectable. Black Emerald grapes grow on prolific vines in compact clusters that are conical in shape, and each vine can produce up to fifty bunches of grapes. Black Emerald grapes are crisp, juicy, and sweet with moderate acidity and are considered a neutral tasting grape.
Seasons/Availability
Black Emerald grapes are available in the late spring and summer.
Current Facts
Black Emerald grapes, botanically classified as Vitis vinifera, are an early ripening, black variety that was developed by cultivators David Ramming and Ron Tarailo in Fresno, California. Black Emerald grapes are the result of six years of research and seven generations of selected breeding and hybridization of numerous parents including blackrose, muscat of alexandria, sultanina, flame seedless, perlette, and calmeria. Black Emerald grapes have improved flavor and are an excellent table grape that can be used in desserts, drinks, sauces, and jams.
Nutritional Value
Black Emerald grapes contain antioxidants, flavonoids, and vitamins A, C, and K.
Applications
Black Emerald grapes can be used in both raw and cooked applications such as boiling, sautéing, and roasting. They are most often eaten raw out-of-hand, but they are also suitable for making sauces, compotes, desserts, and jams. Black Emerald grapes are sweet and can be used in pancakes, crumbles, pies, and sorbets. They can also be sautéed in Moroccan spiced chicken, lightly roasted and put in salsa, stuffed in peppers with feta, mixed in salads greens with blue cheese and walnuts, and even used as a natural sweetener for cocktails. Black Emerald grapes pair well with meats such as salmon, chicken, and duck, asparagus, fennel, rosemary, mint, lemon juice, crème fraiche, goat cheese, blue cheese, feta, cognac, and nuts such as walnut, hazelnut, and pistachio. They will keep up to a week when stored in a sealed container in the refrigerator.
Ethnic/Cultural Info
Black Emerald grapes were created to meet market demand for a black grape that could be offered early in the season. With California leading the United States in grape production, and farmers markets becoming an increasingly popular shopping destination for diverse produce, Black Emerald grapes were created with an improved, more interesting flavor and the ability to ripen in mid-May or June. Other black grape varieties typically ripen later in the season, so there is little competition for the Black Emerald.
Geography/History
Black Emerald grapes were released in 1994 and were bred by David Ramming and Ron Tarailo at the United States Department of Agriculture’s Horticultural Crops Research Lab in Fresno, California. They are a public cultivar with no restrictions on propagation. Today Black Emerald grapes are largely found at farmers markets in the United States, specifically California.
Murray family farms
Black Emerald grapes are medium to large, round to oval in shape, and about the size of a dime. Their jet-black to blue skin has a slightly waxy finish, and the translucent flesh is firm with 2-4 undetectable, tiny seeds. These grapes grow on prolific vines that can yield up to fifty conical clusters per vine. They are crisp, juicy, sweet, and have moderate acidity, often described as neutral in taste.
Black Emerald grapes are versatile and can enhance both raw and cooked dishes. They pair beautifully with proteins like chicken, duck, and salmon, and complement flavors like rosemary, mint, and lemon juice. These grapes can sweeten cocktails naturally or elevate salads with walnuts and blue cheese. Properly refrigerated in a sealed container, they remain fresh for up to a week.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Black Emerald Grapes from Murray Family Farms…..Black Emerald grapes are an early-ripening variety developed in Fresno, California, by cultivators David Ramming and Ron Tarailo. These grapes emerged after six years of research and seven generations of hybridization involving parent varieties like Blackrose and Muscat of Alexandria. Known for their enhanced flavor, they are versatile and ideal for table use, desserts, drinks, and jams. They are also rich in antioxidants, flavonoids, and vitamins A, C, and K.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
(619) 295-3172 [email protected]
Black Emerald Grapes From Murray Family Farms…..Black Emerald grapes were released in 1994, developed by David Ramming and Ron Tarailo at the USDA’s Horticultural Crops Research Lab in Fresno, California. As a public cultivar, there are no restrictions on their propagation. These sweet and seedless grapes are mostly found at farmers markets in the United States, especially in California, showcasing their popularity in regional agriculture.
Specialty Produce
1929 Hancock St, San Diego, CA 92110
View on Instagram
6192953172 [email protected]
Black Emerald Grapes from Murray Family Farms…..Black Emerald Grapes were specifically developed to provide a black grape option that ripens earlier in the season, around mid-May or June. This timing allows them to stand out in the market, as most black grape varieties ripen much later. Their improved and unique flavor makes them a sought-after choice, especially with the rising popularity of farmers markets and California's prominence in grape production.
Murray Family Farms
Black Emerald Grapes from Murray Family Farms…..Black Emerald Grapes can grow on prolific vines, each capable of producing up to fifty bunches. The grapes are jet-black to blue with medium-thick skin and have firm, translucent flesh. They are notably crisp, juicy, and sweet with moderate acidity. Despite containing 2-4 tiny underdeveloped seeds, these seeds are usually undetectable, making them ideal for snacking or culinary use.
Steve Murray Jr.
Bakersfield CA 93307
+16613303396
Black Emerald grapes are versatile and shine in both sweet and savory dishes. They work well raw, in pancakes, crumbles, pies, and sorbets, or cooked in Moroccan spiced chicken and roasted salsas. Known for pairing beautifully with salmon, duck, fennel, goat cheese, mint, and pistachios, they can even sweeten cocktails naturally. Store them in a sealed container in the fridge to maintain freshness for up to a week.
Nature's Fresh
Central market of Athens Y-12-13-14
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210 4831874 [email protected]
Black Emerald grapes were developed over six years of research by breeders David Ramming and Ron Tarailo in Fresno, California, using seven generations of hybridization. They are derived from parents like Blackrose, Muscat of Alexandria, Flame Seedless, and Perlette. These grapes offer smooth flavors and are versatile for desserts, drinks, sauces, and jams, making them a favored table grape.
Murray Family Farms
Black Emerald grapes were developed in 1994 by David Ramming and Ron Tarailo at the USDA’s Horticultural Crops Research Lab in Fresno, California. This public cultivar, unrestricted in propagation, is commonly sold at farmers markets, especially in California.
Nicholas Family Farms
Fresno, CA
Black Emerald Grapes spotted at Brentwood Farmers' Market…...Black Emerald grapes were specifically developed to ripen earlier in the season, around mid-May or June, to offer a unique black grape option when other varieties are still unavailable. Their improved flavor profile was designed to appeal to consumers seeking diverse produce at places like farmers markets, and they have little competition due to their early ripening schedule.
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