Grape Seeds: From Vineyard to Kitchen, a Simple Grape Guide

The grapevine and its many varieties

The grapes in your fruit bowl almost certainly come from Vitis vinifera, the European grapevine, which has been cultivated for thousands of years. It is a woody climbing vine that uses tendrils to grab trellises and wires. In a vineyard, the vines are trained into neat rows and pruned hard each winter so they produce a manageable crop.

There are thousands of grape varieties. Some are grown mainly for wine, such as Cabernet Sauvignon, Chardonnay and Pinot Noir. Others are grown as table grapes, such as Thompson Seedless, Concord-style slipskin grapes and red globe grapes. Colors run from pale green to deep purple, and flavors from crisp and tart to soft and jammy.

What is inside a grape?

Cut a grape open and you will see the structure: a thin skin, juicy flesh and, in many varieties, small seeds. A typical seeded grape holds about two to four seeds, each one tiny, hard and pear-shaped. The seeds sit in the center, wrapped in pulp.

Seedless grapes are different. Growers developed seedless varieties by selection and breeding, and they are popular for snacking because there is nothing to spit out. Seeded varieties, though, are still common in vineyards and in some traditional table grapes, and many gardeners enjoy them for their rich flavor.

Harvest season

In the Northern Hemisphere, grape harvest usually runs from late summer into autumn, with exact timing depending on the variety and the region. In the Southern Hemisphere, such as Chile, South Africa and Australia, harvest happens in the early months of the year. Growers decide when to pick by tasting berries, checking their color and watching the weather.

Picking is done by hand for many table grapes and premium vineyards, while large operations often use mechanical harvesters.

Pressing and drying in general terms

After harvest, grapes follow several paths:

• Pressing: grapes are crushed and pressed to separate juice from skins and seeds. The juice becomes grape juice or goes on to winemaking.
• Drying: grapes laid out in sun or dried in warm, ventilated spaces become raisins, currants or sultanas.
• Fresh sale: table grapes are packed in clusters and shipped chilled.

The leftover skins and seeds from pressing are called pomace. Producers handle pomace in different ways, and its seeds are one reason the phrase "grape seed" appears in food and ingredient conversations.

Kitchen ideas for grapes

Grapes are far more versatile than many cooks realize. A few easy ideas:

• Salads: halve grapes and toss them with greens, crumbled cheese and toasted nuts, or mix them into a chicken or grain salad.
• Roasting: roast whole clusters on a sheet pan with olive oil, salt and a few herbs until they blister; serve beside meats or on toast.
• Freezing: freeze washed grapes on a tray for a cold, bite-size snack on a warm afternoon.
• Skewers: thread grapes with cheese cubes for a simple party plate.

Rinse grapes just before using, and store unwashed clusters in the refrigerator in a breathable bag.

A few more tips make shopping and cooking with grapes easier. When choosing grapes, look for plump berries firmly attached to green, flexible stems, and avoid clusters with shriveled fruit. Taste one before you buy, if the store allows it. Grapes do not ripen much after picking, so what you taste is what you get.

• Cheese boards: pair crisp green grapes with sharp cheese and crackers.
• Grain bowls: halve red grapes and stir them into warm quinoa or couscous with herbs and a squeeze of lemon.
• Chicken salad: chopped grapes add a juicy pop to a classic sandwich filling.
• Quick jam: simmer grapes with a splash of water until they burst, then strain out the skins and seeds if you like.

Seeds are a regular part of grape cooking. Cooks working with seeded varieties often slice the grapes in half and flick the seeds out with the tip of a knife, or simmer and strain the fruit when making jam or juice. For recipes where seeds would be a nuisance, seedless varieties are the easy choice.

If you enjoy a plan for balanced plates, our guide to Mediterranean-style plates has more fruit-forward kitchen ideas, and the USDA MyPlate site shows how fruit fits into everyday meals.

Vineyards themselves are lovely places to explore. Rows run along hillsides and valleys, and the seasons give them different colors: pale green shoots in spring, deep green canopies in summer and gold, red and bronze leaves in autumn. Many wine regions welcome visitors for tours, and farm stands often sell fresh grapes straight from the vines in season. Home gardeners with a sunny fence or arbor can also grow a vine or two, as long as they prune it each winter.

Grape seed on a label

When you see Grape Seed on a label, it simply names a part of the grape plant. Slimzol is a dietary supplement in liquid drop form, shown as an amber glass dropper bottle with a sky-blue label on the brand's artwork, 2 fl oz (59.14 mL) per bottle. The brand names seven ingredients: Chromium (as Chromium Picolinate), Maca, African Mango, Grape Seed, Guarana, Green Tea and Gymnema. Visit the Slimzol ingredients page to see them together, and the how to take Slimzol page for routine ideas. For use, follow the serving instructions printed on the bottle label.

Want another plant story? Read about green tea, from leaf to cup. For general label background, see the NIH Office of Dietary Supplements consumer guide and the U.S. FDA dietary supplements page.

From a trellis in a sunny vineyard to a tray of frozen grapes at home, the grape is a friendly, familiar plant with plenty of stories. A little knowledge of how it grows makes every label and every fruit bowl more interesting.

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