Grapes are berries, which grow on a woody vine. There are more than 25 different species native to North America. More than two-thirds of all grapes are produced for wine, about 20 percent for table use, 10 percent are dried and 1 percent are used as fruit juice. The volume of US grape production ranks only under that of apples and oranges, with California producing the bulk of the US crop. In fact, after almonds, grapes are California's largest food export. Grapes are a perfect size for tidy, out-of-hand snacking.

BUYING TIPS:
Grapes cease ripening when harvested, so select a mature bunch. If the stem and the area where the grape attaches to the stem look fresh, the grape will be fresh as well. Look for well-colored, plump grapes with a powdery bloom (which serves as a natural waterproofing) on their skins. Avoid soft or wrinkled grapes or grapes wth stems that are brown and brittle. Since grapes are one of the most chemically treated fruits, you may wish to favor organic grapes, raisins and wines. The peak season for domestic grapes is September to November and when stored under controlled conditions are available until May. However, imported grapes from South America are available in the spring and summer. Table grapes are available with seeds or without. The three most popular seedless varieties are Thompson, flame and ruby.

Green table grapes are (as opposed to grapes grown for beverages or to dry) are sweetest when their color has a yellow cast with a tinge of amber. Red varieties are prime when one color predominates on all or most of the berries. Like red varieties, purple and blue-black varieties are at their prime when one color predominates.

STORAGE:
Refrigerate in a perforated plastic bag in the crisper drawer.