The grape is the edible fruit of the vine stock. It is formed by a cluster of grains that, depending on the variety, vary in shape – round or alveolate -, measurements and coloration – golden, yellowish, black, etc. Its pulp, delicate and sweet, is crunchy but soft in consistency; and inside it houses some small edible seeds.

The cultivation of this fruit dates back to ancient times. Already known in ancient Greece, the Romans spread it to other regions of Europe. Currently, the main producing countries are Spain, France and Italy. Off-season grapes, which come from the southern hemisphere, mainly from South Africa, Argentina and Chile, are also marketed in Europe.  

This fruit, with various nutritional qualities, is a very complete and recommended food for humans. It is rich in sugar, water, mineral salts, micro-elements and vitamin C. Its purifying and nutritious characteristics make the dietetic sector consider it a product of obligatory consumption. Scientific studies also attribute anticancer qualities.  

The grape is a delicious table fruit that is consumed fresh to enjoy its peculiar flavor, more or less sweet, depending on the variety. An essential companion for fruit salads, it gives them a touch of sweetness and colour. It can also be eaten in the form of raisins (sultana – seedless – and muscatel) or drinking its must.

The grape is kept in the best conditions in a cool, dry place, or in the fridge.