Grapes, table

Grapes were first cultivated as early as 6000 B.C. in the region between the Black and Caspian Seas near northern Iran. California grape cultivation began in 1769 when Spanish friars established vineyards at the missions to make sacramental wine. In 1839, William Wolfskill, a trapper, planted the first table grape vineyard on lands near present-day Los Angeles.

Source: California Table Grape Commission

Contents
Fun FactsFace of a FarmerSeasonNutritionStatisticsHelpful Links
Grapevine
Grapevine
Grapevine
Grapevine
Grapes
Grapes

Face of a Farmer

Columbine Vineyards

Today the third and fourth generations of the Caratan family continue to cultivate Marin Caratan's original vineyard, purchased in 1919.

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Fun Facts

  • Grapes are high in Vitamin C.
  • California grows 97% of the nations table grapes.
  • check out the annual vineyard cycle at Columbine Vineyards here
  • Grapes are avaiable in several varieties of green, red and blue including: Fantasy, Flame, Red Globe, Ribier and Thompson.



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    • Season, Ripeness and Storage

    Season

    Different varieties of table grapes are available from May through January,

    Ripeness

    Grapes are harvested when sweet and ripe so you don’t need to sniff, thump or squeeze to make sure they are ready to eat. Just look for plump clusters that are firmly attached to green stems.

    Storage

    Refrigerate grapes until ready to use. Then rinse with cold water and serve, or add to recipes.



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    Nutrition
  • Breakfast: add fresh grapes to a bowl of fruit, cereal or low-fat yogurt; add grape juice to low-fat muffins and breakfast breads.
  • Lunch: eat a large bunch with lunch; toss into fruit or green salads; add to a pita sandwich.
  • Snack: nibble on some fresh chilled or frozen grapes; add frozen grapes to sparkling water for a refresher.
  • Dinner: add to chicken salad, pasta or grain salads, coleslaw, fruit or green salads; create a colorful garnish for a dinner platter.
  • Dessert: add to cakes or cookies; top low-fat ice cream or frozen yogurt.
    • Nutrition Facts
    Serving Size: 1/2 cup
    Amount Per Serving  
    Calories: 52
      % Daily Value*
    Total Fat: 0.12g 0%
    Cholesterol: 0mg 0%
    Sodium: 2mg 0.08%
    Total Carbohydrate: 13.67g 4.56%
         Dietary Fiber: 0.7 0% 
         Sugars: 11.69g  
    Protein: 0.54g  
    Vitamin A 1% Vitamin C 13.67%
    Calcium 0.8% Iron 1.5%
    *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    Source: USDA National Nutrient Database


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    Statistics
    County Value
    Fresno 562,751,000
    Kern 492,111,000
    Napa 469,072,900
    Sonoma 430,496,900
    Tulare 350,276,000
    Monterey 217,983,000
    Madera 173,293,000
    Riverside 109,523,900
    Santa Barbara 107,377,849
    Mendocino 87,661,500
    Sacramento 72,942,000
    Lake 43,204,600
    Yolo 38,047,281
    Stanislaus 36,805,000
    Kings 35,583,000
    Merced 27,571,000
    San Benito 19,569,000
    Amador 14,709,254
    Solano 9,301,400
    Santa Clara 7,448,000
    Glenn 6,830,000
    Contra Costa 6,607,000
    El Dorado 6,186,521
    Alameda 6,090,000
    Santa Cruz 4,302,000
    Calaveras 1,657,000
    Nevada 1,555,300
    Los Angeles 962,000
    Tehama 931,800
    Marin 605,937
    Placer 472,609
    Yuba 199,000
    Mariposa 123,700
    Total 3,342,250,451
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    Helpful Links
  • Dole 5 A Day
  • Fruit & Veggies More Matters
  • California Table Grape Commission
  • Four Star Fruit

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