Grape

A grape is a small fruit that grows in clusters on vines of the genus Vitis, a climbing plant that requires support or a structure to grow upward. Its color can be green, red, purple, dark, or dark blue. The fruits have thin skin, soft juicy flesh, and small seeds; some cultivated varieties are seedless.

Grapes can be eaten fresh and are used to make raisins, juice, vinegar, and wine. Grape cultivation is therefore widespread across many regions of the world, especially in areas with a Mediterranean climate characterized by little rain during summer but with heat and abundant sunlight during the growing season.

Plant appearance

The grapevine has long flexible branches and tendrils that curl around anything nearby. The leaves are large with typically five lobes. The flowers are small and green, clustered in the flowering groups; after flowering they become fruit. Most growers use regular pruning to control the number of flower clusters and the sugar content of the fruit.

Uses

The largest portion of grapes produced worldwide is used for winemaking, while the remainder is divided between table grapes (eaten fresh) and raisins. Raisins are made by drying grapes in the sun or with heat machines, which increases the sugar content and extends storage life. Grapes are also used to make seed oil, jam, and vinegar.

Nutrition

Grapes contain high water content, natural sugars (glucose and fructose), vitamins C and K, and antioxidants that are more abundant in dark varieties. Raisins, from which water has been removed, have a sugar and calorie density considerably higher than fresh grapes of equal weight.

History and distribution

Grape cultivation is ancient and is linked to the Middle East and Mediterranean regions, where it has been used for food and drink since early times. It later spread to Europe and then to other continents through trade and commerce. Today there are thousands of cultivars developed to suit different climates and purposes.