Missouri Grapes Serve Many Purposes

While 90 percent of the grapes cultivated in the world are European grapes (Vitis vinifera), American and French American varieties grow best in Missouri and other parts of the Midwest.
American grapes (Vitis labrusca) include common varieties such as Concord, Catawba, Niagra, Sunbelt, and Delaware. These grapes have the flavor which Welch’s grape jellies, jams and juices have made famous.

• Catawba is a red grape good for fruit or juice. Table fruit quality is rated as very good. Catawbas have seeds.

• Concord is a blue-black grape used for table, fruit, juice and wine; its table fruit quality is good. It is also seeded.

• Delaware is a red grape most often used for juice or wine that is harvested mid-season.

• Niagara is a white grape with seeds that is used for both juice and wine and is very good for table grape use as well.

The other American grape species, (Vitis aestivalis), includes the varieties Cynthiana or Norton. Cynthiana/Norton grapes are blue-black grapes used predominately for red wine. Wine quality is rated as excellent. It is one of the premier varietal wines coming from Missouri. Varietal wines are those where a certain percentage (usually high) of the wine comes from one particular variety of grapes.

Mars, Marquis and Reliance are seedless grapes adaptable to Missouri’s climate.

• Mars is a blue-black seedless grape with medium berry size that ripens in late July through August.

• Marquis is a greenish-white seedless table grape with large berry size and excellent table quality. It ripens mid-season (Mid-August through Sept).

• Reliance is a red seedless table grape that has excellent table fruit quality with medium berry size and medium to large clusters. The fruit ripens early season, late-July through August.

No matter the variety look for plump, well formed grapes with firmly attached brown to green, pliable stems. Fully ripe grapes are soft and tender. Avoid grapes showing signs of decay, shriveling, stickiness, or dry brittle stems.

Grapes keep two to three days in the refrigerator. Store in a covered bag or plastic bag. Wash gently in water just before using.

Serve table grapes slightly chilled for best flavor. Use seedless grapes whole. To remove seeds from seeded grapes, cut grapes in half lengthwise and scoop out seeds using the point of a knife.

Source: Adapted from information provided by Kathryn Keeley, Agronomy Specialist, University of Missouri Extension. MP 599 Harvest to Health: Grapes. University of Missouri Extension.
 

Other August  2005 Articles:
Canning, Freezing and Drying Grapes
Questions about Storage and Safety of home Canning Foods
Making Jams & Jellies with Added Pectin