Nutritional profile

According to USDA FoodData Central, raw grapes are high in water and provide carbohydrates from natural sugars, with small amounts of fiber and very little fat. They contain vitamin K and copper, along with smaller amounts of vitamin C and potassium.

In the kitchen

Grapes are usually eaten fresh, but they can also be roasted with meats, added to chicken salad, baked into focaccia, or cooked into chutney and compote. Frozen grapes are also popular as a snack, and halved grapes work well in fruit salads.

Choosing & preparing

Choose bunches with firm, plump grapes that are well attached to green, flexible stems. Avoid wrinkled fruit, leaking berries, mold, or many loose grapes at the bottom of the bag.

Flavor pairings

Grapes pair well with walnuts, pecans, chicken, celery, blue cheese, goat cheese, rosemary, and thyme. They also match apples, citrus, prosciutto, and grain salads.

Tips

Keep grapes unwashed until you are ready to use them. Cut grapes in half for salads or serving to children to make them easier to eat.

General food-composition information based on USDA FoodData Central. This is not medical or dietary advice; for personal guidance, consult a registered dietitian or your doctor. Page updated Aug 4, 2026.