Grapevine (Vitis vinifera)


Definition

  • Type: fruit
  • Family: Vitaceae
  • Origin: Central Asia
  • Season: July to October
  • Colour: Green or black
  • Flavour: sweet

Grapevine characteristics

  • Source of fibre
  • Rich in B vitamins
  • Source of manganese
  • Rich in antioxidants
  • Reduces the risk of cancer

Nutritional and caloric values of grapevine

For 100 g of grapes:

  • Energy: 79.1kcal
  • Water: 79.4g
  • Protein: 0.75g
  • Carbohydrates: 16.9g
  • Lipids: 0.5g
  • Sugars: 16.5g
  • Fructose: 8.4g
  • Glucose: 8.1g
  • Fibre: 2g
  • Calcium: 16mg
  • Chloride: < 20mg
  • Copper: 0.08mg
  • Iron: 0.14mg
  • Iodine: < 20 mcg
  • Magnesium: 7.5mg
  • Manganese: 0.07mg
  • Phosphorus: 21mg
  • Potassium: 150 mg
  • Selenium: < 20 mcg
  • Sodium: < 5mg
  • Zinc: 0.07mg
  • Beta-carotene: 27.4 mcg
  • Vitamin E: 0.35mg
  • Vitamin K1: 2.18mg
  • Vitamin C: 4.14mg
  • Vitamin B1 or thiamine: 0.031mg
  • Vitamin B2 or riboflavin: 0.056mg
  • Vitamin B3 or PP or niacin: <0.1mg
  • Vitamin B5 or pantothenic acid: 0.1mg
  • Vitamin B6: 0.054mg
  • Vitamin B9 or total folate 8.34 mcg

The grape is a high-calorie fruit (79.1 cal/100 g) because it is rich in carbohydrates (fructose and glucose).

It is also rich in water and potassium.

Grapevine benefits: why eat them?

Whether white, black or red, grapes are rich in nutrients.

  • Prevention of cardiovascular disease
  • Improved cognitive function
  • Rich in antioxidants
  • A good source of potassium
  • Rich in manganese and iron
  • Source of B vitamins (B2, B6)
  • Moderate source of vitamin C

Choosing the right grape

The different varieties

Of the 50 or 60 species of grapevine listed in the world, Vitis vinifera is the main commercially grown species.

Introduced to America by the Spaniards at the time of the conquest, it was cultivated in all the missions and its wine was essential for the celebration of mass.

Two varieties have been selected. V. labrusca produces, among other things, the famous Concord grapes, which are eaten fresh or used to make juice.

V. rotundifolia produces the muscadine vine, which is grown mainly in the southern United States for the production of wine and fortified port.

The other native species have not been altered.

Their fruit has remained unchanged since the genus Vitis appeared on the planet some 70 million years ago, and they are of little interest to birds and bears.

Buy grapes

To choose the right grapes, they must be very firm, without spots or bruises.

It is best to eat it the day you buy it, but it will keep for up to 5 days in the vegetable drawer of your fridge.

Grape preparation

Grapes lend themselves to a wide variety of recipes.

Fresh grapes

  • Eat them fresh, with no other accompaniments, at the beginning or end of a meal or during breaks.
  • They accompany cheese, escarole, nuts, raw ham, fish, roast poultry and white meat.
  • In pancakes, waffles, cakes, tarts, jams and jellies.
  • In fruit salads. Or in a chicken salad, with walnuts, celery, spring onions and basil. Serve with mayonnaise.
  • Quickly sauté with garlic and serve as a starter or with a meat dish.
  • You can make a cold soup by combining them with peach puree, pineapple and figs and, if you like, some plums preserved in alcohol.
  • Make a salsa with the spring onion, garlic, jalapeño pepper, coriander leaves and lemon juice. Add tomatillos if desired. Coarsely grind in a blender. Leave to stand for 1 hour before serving.
  • Stuff poultry with cooked wild rice, apple, spring onion and sage.
  • Quail with grapes is a classic. Halve the fruit and add to the poultry after browning in butter or oil. If you like, you can flambé them with cognac.
  • They can be cooked on skewers on or under the barbecue after being brushed with olive oil and marinated in rosemary. Serve with grilled meat or vegetables.
  • Grapes and vegetables. Fry the onion, garlic, green, red and yellow peppers, Chinese cabbage (or, if not available, ordinary cabbage), shiitake mushrooms, ginger and curry powder. Add the chicken stock or water and the green grapes. Heat through and serve with a bowl of brown rice.

Raisins

You can soak them in water or the juice of your choice for half an hour and stir them into

  • Spices, chutneys, breads and sweets
  • Salads (especially with grated carrot)
  • Apple or other fruit compotes
  • Couscous or bulgur-based dishes
  • Poultry stuffing
  • Rice pudding

They can also be cooked with rabbit to replace or supplement the plums. Melt the spinach in butter or oil with raisins, garlic and dried pine nuts toasted in a pan. Serve with meat, fish or poultry.

Vine Leaves

An important ingredient in Greek and Turkish cuisine, they are used to wrap various foods, giving them a pleasant acidic taste during cooking.

Wine Vinegar

Used in vinaigrettes, to marinate meats or to deglaze pans. White wine, red wine, champagne, sherry, etc. are used to make fine vinegars, often flavoured with fruit or herbs. They allow you to vary the dishes to which they are added to infinity.

Grape seed oil

Low in saturated fats and high in unsaturated fats, grape seed oil can be used for cooking, marinating meats or in salads.

Its high melting point makes it ideal for grilling and fondues.