Origin
known since the stone age in the Caucasus and the Mediterranean

Etymology
from the Old French "grappe," bunch of grapes Vitaceae familyThe fruit of the vine, a climbing bush with five-lobed leaves which can support up to 50 bunches of little round berries of varying plumpness

There are red, green, and deep-purple, almost black, grapes; those with and without seeds; there are bitter ones and sweet ones. There are more varieties than there are grapes in a bunch.

Nutritional values per 100 g
Calories: 65; Water: 82%; Carbohydrates: 17 g; Fat: 0.3 g; Protein: 0.6 g; a good source of calcium, potassium, and vitamins A, B and C

Buying grapes
The fruit should be covered with a light bloom, firmly attached to a green stem, firm and of a good colour. Look at the stems. Brown, withered stems indicate a lack of freshness, whereas bright green stems point to immature grapes. What you want are green stems with a rosy hue or a freckled appearance.

Many specialty grapes have short shelf lives, so buy just what you need for a cheese platter, fruit salad or that dish of seared foie gras with gently warmed grapes, peeled just so.

Avoid grapes that are soft or wrinkled around the stem.

Storing
Grapes do not ripen further after they are picked; place in the crisper of the refrigerator.

Cooking tips

 Awaken grapes' flavour, dulled by cold, by taking them out of the refrigerator a good hour before you wish to eat them.
 Choose large, hardy grapes for clafoutis and recipes requiring long cooking.

Suggestions

 Grape juice reduced by half, with butter whisked in, makes a lovely sauce to accompany guinea fowl or duck breasts 
 Stuff meatballs with a green grape - ground lamb, beef or pork - with a pinch of cumin before grilling or frying 
 Macerate in vinegar and honey to flavour sauces 
 Burgundy - Crème craquante with grapes
Place in individual ramekins a row of small grapes macerated in Marc de Bourgogne; cover with a classic crème brûlée mixture; cook in a bain-marie until set; caramelize.

How to peel grapes
With a lot of patience. The small hole where the grapes come off the stem creates an opening that helps you start peeling each grape with a very small paring knife. If they're not too ripe you can blanch them like tomatoes: Place the grapes in a steamer basket and dunk them in very hot or boiling water for one second, then immediately plunge them in cold water for another second. Remove and drain them, then peel.