Black Seedless Grapes
Inventory, 20 lbs : 33.97
This item was last sold on : 12/04/23
Black seedless grapes are small to medium in size and are round to slightly oval in shape. Their skin is deep purple to nearly black, and some varieties may have a waxy bloom or film on the surface to prevent moisture loss. The skin is firm and does not slip from its flesh. The flesh is translucent, tender, and less crunchy than most red or green table grapes. Although Black seedless grapes are defined as seedless, occasionally they will contain one to two almost unrecognizable tiny, edible, fleshy and underdeveloped seeds. Black seedless grapes are juicy with a sweet, grapey muscat flavor.
Black seedless grapes are available year-round, with peak season in summer through fall.
There are multiple species of Black seedless grapes within the Vitus genus, including vinifera, labrusca, riparia, rupestris, and rotundifolia. The most common Black seedless grapes grown as table grapes are Vitis vinifera and Vitis labrusca, or a hybrid of the two. Black seedless grapes are prized for their lush, juicy pulp, very sweet flavors, 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, also provide antioxidant qualities which can help reduce the risk of cardiovascular disease.
Black seedless grapes are best suited for raw applications and are most often eaten fresh, out-of-hand or tossed into green salads. They can also be pressed to make juice and dried to make raisins. Black seedless grapes can be roasted and cooked down into sauces and jams, baked into pies, or frozen and whipped into an instant sorbet. The rich flavor and inherent sugar content of Black grape juice is also a natural sweetener for fresh fruit cocktails. Black seedless grapes pair well with thyme, mint, rosemary, honey, balsamic vinegar, rich cream, blue cheese, lemonade, orange juice, asparagus, almond, and pistachio. They will keep up to a week when stored in a perforated plastic bag in the refrigerator.
The California grape industry has shifted its focus from seeded to seedless grapes to meet consumer demand. In 1923, the United States Department of Agriculture (USDA) created a breeding program in Fresno, California to develop seedless grapes in an effort to create varieties that were sweet but convenient to eat. The production of Black seedless grapes varieties increased greatly, and the grapes became popular because of their antioxidant and resveratrol content.
The first ever seedless grape was a natural occurring European grape strain with origins between the Black and Caucasus Seas and a genetic abnormality caused the seeds to cease development. This singular variety is the ancestor to all seedless grapes. Modern Black seedless grape varieties are the result of "embryo rescue," which is 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 because, in nature, there is little chance that they would survive. Black seedless grapes can be found in markets and stores across the United States, Europe, South America, and Asia.
Restaurants currently purchasing this product as an ingredient for their menu.
|Bellamy's Restaurant||Escondido CA||760-747-5000|
|Two Ducks||San Diego CA||760-235-3120|
|Claytons Bakery & Bistro||Coronado CA||619-435-5425|
|The Pearl Hotel||San Diego CA||877-732-7573|
|Sheldons Service Station||La Mesa CA||619-741-8577|
|Herb & Wood||San Diego CA||520-205-1288|
|Maderas Golf Club||Poway CA||858-451-8100|
|Farmer and The Seahorse 2023||San Diego CA||619-302-3682|
|Bleu Boheme||San Diego CA||619-255-4167|
|Tavola Nostra Pizzeria E Cucina||San Diego CA||619-921-4206|
|Glenbrook Health Center||Carlsbad CA||760-704-1000|
|Sheraton Carlsbad (20/20)||Carlsbad CA||760-827-2400|
|Red O Restaurant||San Diego CA||858-291-8360|
|Fort Oak||San Diego CA||619-795-6901|
|Fishery - Bar||San Diego CA||858-272-9985|
|Chef Taylor Dennis LLC||San Diego CA||512-470-9323|
|Il Giardino di Lilli||La Jolla CA||619-467-9897|
|Reata Glen||Ladera Ranch CA||949-545-2250|
|The Lion Share||San Diego CA||619-564-6924|
|Buckboard Catering & Events||El Cajon CA||619-334-4400|
|Brigantine Poway Bar||Poway CA||858-486-3066|
|Herb & Sea (Bar)||Encinitas CA||858-587-6601|
|Vista Valley||Vista CA||760-758-2800|
|Animae||San Diego CA||619-925-7908|
|Venissimo Cheese Hillcrest||San Diego CA||619-491-0708|
|Pali Wine Company||San Diego CA||310-893-0038|
|Del Mar Country Club||Rancho Santa Fe CA||858-759-5500 x207|
|Panama 66||San Diego CA||619-206-6352|
|Green Acres Campus||San Diego CA||858-450-9907|
|Parisien Gourmandises||La Jolla CA||858-352-6552|
|Rustic Root (Bar)||San Diego CA||619-702-5595|
|Bread & Cie Café||San Diego CA||619-683-9322|
|Buona Forchetta||San Diego CA||619-381-4844|
|Blue Whale||La Jolla CA||808-868-8639|
|Kona Kai Resort and Marina||San Diego CA||619-221-8000|
|BFD-Big Front Door||San Diego CA||619-723-8183|
|Pacific Terrace Hotel||San Diego CA||858-581-3500|
|Zanzibar at the Loft||La Jolla CA||858-210-5476|
|Smokin J's BBQ||San Diego CA||703-314-1486|
|Zinque||San Diego CA||559-281-2485|
|Tahona (Kitchen)||San Diego CA||619-573-0289|
|Toast Catering||San Diego CA||858-208-9422|
|The Local-Pacific Beach||San Diego CA||858-263-7475|
|Venissimo Cheese North Park||San Diego CA||619-376-1834|
|Huntress (Banquet)||San Diego CA||619-955-5750|
|Trust Restaurant||San Diego CA||609-780-7572|
|Hotel Indigo||San Diego CA||619-295-3172|
Recipes that include Black Seedless Grapes. One is easiest, three is harder.
|Fearless Dining||Crushed Black Grape Bourbon Cocktail|