California Grapes:
What a Food Pro Should Know

With its mild, Mediterranean-type climate, California is paradise for grapes. Everyone knows that the Golden State grows world-class wine grapes, but table grapes excel there, too. In fact, California produces almost all of the U.S.'s commercially grown table grapes.

Harvesting: If you prefer to "buy American," look for California table grapes during their long season, from May through January. The harvest starts in the southern Coachella Valley and then moves progressively northward, through the 200-mile-long San Joaquin Valley, some of the most productive agricultural land in the world. Today, 99 percent of the fresh grapes grown commercially in the United States come from California.

Some 500 farmers — most of them family farmers who have spent generations growing California grapes — oversee the State's table grape crop. They grow more than 70 varieties—some with very familiar names and others less so. But for ease, you can group them by color: green, red, or blue-black. The vibrant colors expand the options for creating eye-appealing plates. Just using grapes of all three hues can make a simple fruit salad pop.

Handling: Growers take pains to get grapes to market in good condition. First, skilled workers harvest the fully ripe clusters by hand and inspect them for undamaged and uniform-sized berries. The grapes are quickly chilled to eliminate field heat and retain moisture, and they are shipped to market in refrigerated trucks.

Storing: Keeping grapes cold is critical to maintaining quality. Ideal storage conditions are 32°F to 36°F and 80 to 90 percent relative humidity.

When purchasing grape lugs, stack the lugs carefully. Be sure there is adequate air circulation between the layers and that the grapes aren't touched by the lug above.

Always store grapes unwashed and rinse them just before serving. The powdery coating on their skins, known as bloom, is a natural protectant that keeps them fresh longer. When stored properly, grapes will stay in prime condition for almost two weeks.

Unlike other fruits that are shipped underripe, grapes don't require any guesswork. They are picked at full maturity and are always "good to go."

Featured Recipe: Chef Samuel adds grapes to a fragrant couscous to accompany Moroccan Seared Pork Tenderloin.