All grapes – any color – contain vitamins C and K which help heal cuts.
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- For eating fresh, choose table grapes. They have thinner skins and are sweet and juicy. Grapes grown for juice or wine have thicker skins and much more sugar.
- Look for firm, plump grapes that are firmly attached to green, flexible stems.
- Avoid grapes that are shriveled, sticky, have brown spots, or with dry, brittle stems.
- Grapes are commonly purple, red or pale green. They may be seedless or have seeds. Try different colors, sizes and textures by choosing the variety that is lowest in price.
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- Leave grapes on the stem but remove any grapes that are shriveled, brown, or moldy.
- Grapes can be kept on the countertop for a day or two, but last longer when refrigerated.
- Place them in an open container or perforated plastic bag. For best quality, use within 7 to 10 days.
- Rinse under cool water just before eating. Extra moisture during storage speeds spoilage.
- Depending on the variety of grape, raisins (dried grapes) become dark brown or golden.
- Look for tightly-sealed containers or covered bulk bins. Raisins should feel soft and pliable.
- Store raisins in an airtight container in a cool, dry, dark place.
- Once opened, reseal the package tightly to help prevent hardening. For best quality use within 6 months.
- If raisins become hard, soak in hot liquid for 5 to 15 minutes. Drain and use.
- It takes 1 cup of grapes to make ¼ cup of raisins. They both have about 100 calories.
Whole grapes are a serious choking hazard for children younger than four years old. Cut grapes in half lengthwise or even into quarters.
When kids help make healthy food, they are more likely to try it. Show kids how to:
- rinse grapes under cool running water.
- cut grapes in half or smaller to reduce the chance of choking.