Rizamat Grapes
Estimated Inventory, lb : 0
Description/Taste
Rizamat grapes grow in large, moderately loose, conical to cylindrical bunches that range from 1 to 3 kilograms in weight. The bunches are comprised of branching, fibrous, and tough green stems that turn brown with age and large, elongated, oval to oblong fruits. Each grape has blunt, curved ends and averages 2 to 3 centimeters in length and 11 to 15 grams in weight. The fruit’s skin is thin, smooth, taut, and glossy, showcasing variegated, mottled hues of green, pink, red, to purple-red. Grapes in the bunch that are most exposed to extended periods of sunlight are more likely to develop a darker coloring. Underneath the surface, the translucent, green-red flesh is soft, tender, and aqueous with a crisp, succulent, and sometimes snappy consistency. The flesh also encases a few noticeable seeds. Rizamat grapes are known for their high sugar content, reaching 20 to 22 degrees Brix, and emit a subtly sweet, fruity, and honeyed scent when ripe. Mature Rizamat grapes are edible raw and have a rich, sweet, sugary, and fruity flavor.
Seasons/Availability
Rizamat grapes are harvested in the late summer through early fall, typically between August and mid-September.
Current Facts
Rizamat grapes, botanically classified as Vitis vinifera, are an Uzbek table grape variety belonging to the Vitaceae family. The sweet, aromatic grapes were developed through a research institute in the mid to late 20th century and were selected as a new variety for their high yields, coloring, and flavor. Rizamat grapes are an early to mid-season variety that ripens in 130 to 140 days. The grape bunches can be left on the vines for extended periods and each plant can produce yields of 20 to 30 kilograms of grapes per season. Rizamat grapes can also be transported without damage, making them suitable for commercial markets. Despite their favorable characteristics, Rizamat grapes are notoriously challenging to grow due to their low disease resistance, vulnerability to poor pollination, need for thinning, and frost intolerance. Even with these challenges, Central Asian growers still cultivate the variety as it is said that its popularity in retail markets outweighs these trials, as Rizamat grapes are an anticipated seasonal crop for their aromatic, sweet, tender, and juicy flesh. In Uzbekistan, Rizamat grapes are nicknamed the “table-raisin” variety as it is primarily sold as a table and raisin grape and is considered flavorful in both fresh and dried form.
Nutritional Value
Rizamat grapes have not been studied for their nutritional properties. Red grapes, in general, are a source of vitamin C to strengthen the immune system, vitamin A to maintain healthy organs, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, and calcium to support bones and teeth. Grapes also provide potassium to balance fluid levels within the body, manganese to assist with energy production, and other nutrients, including copper, vitamin K, riboflavin, and vitamin B6. The coloring in red grapes indicates the presence of anthocyanins, natural pigments with antioxidant properties to reduce inflammation and guard the cells against the damage caused by free radicals.
Applications
Rizamat grapes have a rich, sweet flavor suited for fresh and cooked preparations. The variety is primarily used as a table grape in Central Asia and is consumed fresh, out of hand. Rizamat grapes can be added to green salads, potato salads, and various fruit medleys, or the bunches can be broken into smaller groupings and served on cheese platters and charcuterie boards. The large grapes can also be frozen whole and blended into sorbets or dropped into beverages as an edible addition. In addition to fresh preparations, Rizamat grapes can be simmered into jams, jellies, and compotes or incorporated to puff pastry items and other desserts. The variety can also be lightly cooked into rice-based dishes, roasted as a side dish, or cooked and topped over crostini. In Central Asia, Rizamat grapes are dried in the sun to make flavorful raisins, and these shriveled fruits are chopped and mixed into oatmeal, used in salads, added to granola, or incorporated into desserts. The variety is also sometimes pickled as a tangy addition to savory meals. Rizamat grapes pair well with butternut squash, herbs such as sage, mint, thyme, and oregano, balsamic vinegar, and nuts including almonds, pistachios, and walnuts. Whole, freshly harvested Rizamat grapes should be immediately consumed for the best quality and flavor. It can also be kept in the fridge for a few days or dried or pickled for extended use.
Ethnic/Cultural Info
Rizamat grapes were named after Uzbek grape breeder Rizamat Musamukhamedov, one of the most famous viticulturists in Central Asia in the 20th century. Musamukhamedov is known for his advancements in grape breeding, working for several wine-making companies and growers in the city of Tashkent in the late 19th and early 20th centuries. He also planned and established vineyards across Central Asia and was awarded the Order of the Badge of Honor in 1939 for his efforts. Later in 1947, he worked as an instructor at the Tashkent Regional Department of Agriculture and as the chief agronomist for viticulture at the Ministry of Agriculture of the Uzbek SSR in 1950. In 1962, Musamukhamedov received the Hero of Socialist Labor with the Order of Lenin and the gold medal “Hammer and Sickle” in in recognition of his life work in viticulture and his research, methods, and grape varieties are still widely used among grape breeders in the modern day. Beyond grape breeding, Musamukhamedov is famously known for allegedly carrying a wagon full of dried fruits to his son and other soldiers on the front lines during World War II. This story later inspired the characters and plot of the Russian movie “Apples of Forty-One Year,” a film released in 1970 and directed by Ravil Batyrov.
Geography/History
Rizamat grapes are native to Uzbekistan and were developed at the R.R. Schroeder Research Institute of Horticulture and Viticulture. The intraspecific hybrid variety was created by breeders Gerasimov A.F., Ogienko G.V., and Smirnov, K.V. in 1950 and was bred from a cross between Parkent and Katta-Kurgan grapes. Much of the history after breeding is unknown, but Rizamat grapes were thought to have been commercially released in the 1970s and became widely accepted as a table and raisin grape. Today, Rizamat grapes are commercially cultivated and planted in home gardens throughout Central Asia. The variety is grown in areas of Southern Russia, including Krasnodar and Stavropol Territories and Saratov, Volgograd, Rostov, and Astrakhan regions, and is also found in Uzbekistan, Kazakhstan, and Turkmenistan. When in season, Rizamat grapes are sold through local markets in their growing regions.
