Green Seedless Grapes
Estimated Inventory, 16 lbs : 10.86
This item was last sold on : 03/29/25
Description/Taste
Green Seedless grapes are small to medium-sized grapes that can grow in tight or loose clusters depending on the variety. Each individual grape can range in size from 1 to 2 centimeters in diameter. Their skin ranges from yellow-green to bright green and is typically crisp, firm, and smooth. Their flesh is pale green, semi-translucent, and seedless, though some seedless varieties may have a few underdeveloped seeds that are undetectable when consumed. The texture of the flesh is smooth, crispy, and succulent, releasing a burst of juice when bitten into. Green Seedless grapes have a subtly sweet and floral aroma. They have a sweet and slightly tart taste, sometimes accompanied by honey and floral notes.
Seasons/Availability
Green Seedless grapes are available year-round, with peak season in the summer through fall.
Current Facts
The botanical name for Green Seedless grapes is Vitis vinifera and they are part of the Vitaceae family, though they are also classified as a berry. Green Seedless grapes are predominately used for fresh eating and are generally lower in sugar than grapes used to make wine. Thompson and Super Sonaka are two of the most well-known Green Seedless varieties. Thompson Seedless grapes were the first seedless variety commercialized and are still one of the top table grapes produced in the United States. All varieties of grapes start off green. The grapes that contain an antioxidant called anthocyanin can turn red, black, purple, or pink. Green grapes contain a mutation that prevents them from producing anthocyanin, thus keeping their color green.
Nutritional Value
Green Seedless grapes are a significant source of vitamin K, which supports blood clotting to prevent excessive bleeding from injuries and promotes bone health, reducing the risk of osteoporosis. Green Seedless grapes contain vitamins C and A, nutrients that help with fighting off infections, immune function, collagen production, improving vision and skin health, and reducing the risk of chronic diseases. They are a source of copper, potassium, and manganese, which help with transporting oxygen throughout the body, regulating blood pressure and metabolism, improving cardiovascular health, and maintaining muscle function and bone health. Green Seedless grapes contain the antioxidants resveratrol and flavonoids, which can help process fatty acids, increase energy levels, reduce inflammation, and improve metabolism.
Applications
Green Seedless grapes can be eaten fresh, frozen, cooked, or dried into green raisins. They can be eaten as a snack on their own or used in a variety of salad recipes. In their raw form, they can be tossed into a fruit salad with purple grapes, green apples, oranges, kiwi, pineapple, mango, watermelon, strawberries, and green apples. They can be used in green salads with ingredients like goat cheese, pecans, slivered almonds, pears, and avocados. Green Seedless grapes can be incorporated into ambrosia salads with crushed nuts, red grapes, mini marshmallows, maraschino cherries, and mayonnaise or cream-cheese-based dressings. They can be used in yogurt parfaits, chicken salad sandwiches, or pressed to make juice for cocktails and wine spritzers. Green Seedless grapes can be roasted and cooked down into sauces and jams. Frozen Green Seedless grapes can be turned into a sorbet, used to make popsicles, or used for a kabob with other frozen fruits. Green Seedless grapes pair well with pancetta, prosciutto, cheeses such as brie and gorgonzola, sunflower seeds, cashews, raisins, arugula, spinach, kale, Swiss chard, broccoli, cucumbers, celery, red onions, basil, mint, figs, limes, and chicken. Green Seedless grapes will last up to two weeks when stored in a perforated plastic bag in the refrigerator. They can also be frozen whole for up to twelve months.
Ethnic/Cultural Info
A popular New Year’s Eve tradition in Spain dating back to the 1880s involves eating twelve green grapes, each symbolizing one month of the year. The tradition is known as “The 12 Lucky Grapes” and entails eating one grape with each toll of the bell after midnight. If all twelve grapes are consumed by the end of the final bell’s toll, it is a sign of good luck in the New Year. Local vineyards in Spain sell small cans filled with exactly twelve green grapes for the celebration. Seedless grapes are commonly used in this tradition, contributing to increased seedless grape production. Green Seedless grapes gained popularity during World War I when Armenian immigrants coming to America took a liking to these grapes, which were similar to those they enjoyed in Asia. Throughout the first half of the 20th century, breeders experimented with ways to make seedless grapes bigger. By the 1930s, a successful breed called the Perlette grape was developed to mature earlier than Thompson Seedless, the first variety to become popular in the United States.
Geography/History
Historically, grapes were seeded, but over time, mutations occurred creating some introductory seedless cultivars. These Green Seedless grapes were first developed in Western Asia and were continually bred for improved characteristics. They were first notably popularized in commercial markets in 1878 when a farmer named William Thompson developed a variety of Green Seedless called Thompson grapes. Seedless grapes do not occur naturally in the wild and are a result of a natural biological process called stenospermocarpy that causes grapevines to produce fruit with undeveloped seeds that cannot reproduce. They need to be propagated in order to grow the desired characteristics, therefore requiring them to be cultivated on commercial farms or in home gardens. Today, Green Seedless grapes are grown in North America, Europe, Australia, Chile, Argentina, South Africa, and New Zealand. Their rise in popularity can be attributed to their seedless nature, which makes them easier to eat fresh than other varieties. Green Seedless grapes are widely cultivated and well-known globally. They are commonly found in grocery stores, farmers' markets, and are grown in home gardens around the world.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Culinary Kitchen Catering and Events | Coronado CA | 619-798-8477 |
| Espadin | Temecula California | 951-383-5585 |
| Cody's La Jolla | La Jolla CA | 858-459-0040 |
| Juniper & Ivy | San Diego CA | 858-481-3666 |
| Urban Corps Charter School | San Diego CA | 619-235-6884 |
| Mavericks Beach Club | San Diego CA | 858-999-0348 |
| Estancia Adobe | San Diego CA | 858-550-1000 |
| Spill the Beans (Seaport) | San Diego CA | 619-276-6700 |
| Lauberge Del Mar | Del Mar CA | 858-259-1515 |
| Cardellino | San Diego CA | 619-722-3398 |
| Sugar and Scribe | La Jolla CA | 858-274-1733 |
| Mackenzie Elizabeth Personal Chef Services | Poway CA | 858-357-3455 |
| Lafayette Hotel - Quixote | San Diego CA | 619-296-2101 |
| Beach Terrance Inn | Carlsbad CA | 760-729-5951 |
| Red O Restaurant (Bar) | San Diego CA | 858-291-8360 |
| Herb & Wood | San Diego CA | 520-205-1288 |
| Bar Ella | San Diego CA | 858-808-2286 |
| Little Frenchie (Bar) | Coronado CA | 619-522-6890 |
| Saint Mark Golf and Resort, LLC | San Marcos CA | 508-320-6644 |
| Donation-Mainly Mozart | San Diego | 619-295-3172 |
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