Sensational Seedless Grapes

By Kris Wetherbee
Published on December 1, 2003
article image
by Unsplash/Buenas Dicas
Grape varieties make preserving extra seedless grapes from your harvest especially easy. Cooked down, they'll give you grape goodness all year long.

Learn how to grow seedless grapes, includes grape growing tips, grape diseases and pests and information on pruning grapevines.

Drying and Cooking Grapes

Dried Raisins Recipe
Baked Apples With Sunflower Seeds and Raisins Recipe

Imagine harvesting shimmering clusters of golden, honey-sweet ‘Himrod’ grapes; rosy-pink ‘Reliance’; midnight-blue ‘Glenora;’ or spicy, dazzling-red ‘Canadice’ right from your own back yard. Unlike supermarket varieties, which taste ordinarily mild and tart, homegrown seedless grapes burst with full-bodied flavors ranging from slightly spicy to surprisingly sweet. And besides the pleasures of fresh-from-the-vine dining, you can turn these delicious seedless grapes into raisins, as well as homemade wine, juice, jelly, jam and fruit vinegar.

Grapevines are equally sensational in the landscape. Fast growing and versatile, they’re wonderful for covering an arbor, gazebo, fence or trellis early each season to create a shady spot for relaxing during hot summer afternoons. The vigorous vines climb by winding their tendrils around any structure they are near, so you may need to tuck in or trim a few shoots here and there. Colorful fruit and bold, textured foliage bring added interest to the landscape in their own time.

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