Grape Kids
Grapes
Grape growing is a year-round job. In winter, the vines are pruned to force new growth and discourage crowding. Cuttings from pruned canes may be grafted onto a dozen native rootstock to produce new vines. After four years, these vines will produce fruit. With care, vines may bear for as long as 100 years.
In early spring compost is added. Healthy nutrient-rich soil is important, since the grapevines draw all their nutrients from the top foot of soil. In spring and summer, the trellises are maintained. When daytime temperatures reach about 68° F., the flowers bloom and shoots emerge next to the flower clusters. As the flowers die, tiny green berries appear. These grow and ripen into clusters of grapes.
In summer, the vines are hedged, a process that cuts the tops of the vines above the trellises. Leaves are also pruned to expose the grape clusters to sunlight. If necessary, the grapevines are fertilized using a broadcast or foliar feed. Grapevines need plenty of sunshine and ample water. Vineyards may install irrigation systems, usually sprinklers or drip irrigation.
Grape Nutrition Information
Serving Size: About 3/4 cup grapes
Amount per serving:
Grape skins and seeds contain tannins. The seeds also contain an edible oil which is rich in Vitamin E and poly-unsaturated fatty acids. When extracted using heat, it does not become rancid and can be used in cooking.
Phytonutrients are biologically active substances responsible for giving plants their fragrance, color and flavor. They also help protect plants from pests, viruses, bacteria and excessive sunlight. Grape phytonutrients include catech, resveratol, quercetin, and anthocyanin. Resveratol, found primarily in the skin of grapes, has been found to fight liver and colon cancers. It is also believed to reduce heart disease through its anti-inflammatory properties.
Other studies are looking into the positive effects of grapes on lowering LDL and total cholesterol, decreasing oxidation of LDL cholesterol, reducing clotting of platelets, lowering both systolic and diastolic blood pressure and improving arterial elasticity. In addition, compounds found in purple grape juice and wine have been found to fight urinary tract infections and to block a dangerous cardiovascular effect of second-hand smoke.
Did You Know
Recipes
Grape Crunchies
Yields 3 dozen
1-1/2 cups raisins, chopped and coarsely ground
1-1/2 cups Corn Flakes, slightly crushed
6 tablespoons peanut butter
1/2 cup grape jam
peanuts, finely chopped
In mixing bowl, combine raisins, Corn Flakes, peanut butter, and grape jam. Stir until well-blended. Shape into balls and roll in chopped peanut. Chill until ready to serve.
Grape Juice Punch
Serves 25 to 28
2 (11.5 oz.) can frozen concentrated lemonade, thawed and undiluted
2 (11.5 oz.) cans concentrated frozen Concord Grape Juice, thawed and undiluted
2 quarts ginger ale, chilled
lemon and orange slices
Mix lemonade and grape juice with water, as directed on cans. Keep chilled until ready to serve. Pour into punch bowl. Add ginger ale and ice. Garnish with lemon and orange slices.
Purple Cow
Welch's Purple Grape Juice
2 scoops Ohio vanilla ice cream
In 12-ounce glass, combine ice cream with chilled grape juice.
No-Cook Grape Candies
Yields 36
1/4 cup Ohio butter or margarine
1 pound confectioners' sugar
1/2 cup pecans, finely chopped
1/2 cup Concord grape juice
4 ounces semi-sweet chocolate
2 tablespoons vegetable shortening
In bowl, combine all ingredients, except chocolate and shortening. Work with hands until smooth ball is formed. Shape into 1-inch balls. Melt chocolate and shortening together. Dip balls into mixture and place on wax paper. Chill until firm.
Recipes from: www.welchs.com/activity/cookin_kids.html
- Botanically, grapes belong to the family Vitaceae. Grapes are juicy berries, with thin skins. They grow on vines in clusters as small as six, or as large as 300 berries. Grapes may be black, blue, golden, green, purple, red or white.
- Originating in both hemispheres, grapes grow all over the world both as wild vines and in tended vineyards. They are used as a source of table fruit, raisins, vinegars and wines. More than 8,000 varieties have been hybridized for cultivation from the European Grape (Vitis vinifera) and the North American Fox grape (Vitis labrusca) and Muscadine Grape (Vitis rotundifolia). Of these, 50 varieties are grown for fresh eating, a few for grape juice or to make currants, raisins or sultanas (white raisins) and most become wine. About 66 million metric tons of grapes are harvested annually throughout the world.
Grape growing is a year-round job. In winter, the vines are pruned to force new growth and discourage crowding. Cuttings from pruned canes may be grafted onto a dozen native rootstock to produce new vines. After four years, these vines will produce fruit. With care, vines may bear for as long as 100 years.
In early spring compost is added. Healthy nutrient-rich soil is important, since the grapevines draw all their nutrients from the top foot of soil. In spring and summer, the trellises are maintained. When daytime temperatures reach about 68° F., the flowers bloom and shoots emerge next to the flower clusters. As the flowers die, tiny green berries appear. These grow and ripen into clusters of grapes.
In summer, the vines are hedged, a process that cuts the tops of the vines above the trellises. Leaves are also pruned to expose the grape clusters to sunlight. If necessary, the grapevines are fertilized using a broadcast or foliar feed. Grapevines need plenty of sunshine and ample water. Vineyards may install irrigation systems, usually sprinklers or drip irrigation.
Grape Nutrition Information
Serving Size: About 3/4 cup grapes
Amount per serving:
- Calories: 90
- Calories from Fat: 10
- Total Fat: 1 g. --- 2 %
- Saturated Fat: 0 g. -- 0%
- Cholesterol: 0 mg. -- 0 %
- Sodium: 0 mg. -- 0 %
- Total Carbohydrates: 24 g. -- 8 %
- Dietary Fiber: 1 g. -- 4 %
- Sugars: 23 g.
- Protein: 1 g.
- Vitamin A: 2%
- Vitamin C: 25%
- Calcium: 2%
- Iron: 2%
Grape skins and seeds contain tannins. The seeds also contain an edible oil which is rich in Vitamin E and poly-unsaturated fatty acids. When extracted using heat, it does not become rancid and can be used in cooking.
Phytonutrients are biologically active substances responsible for giving plants their fragrance, color and flavor. They also help protect plants from pests, viruses, bacteria and excessive sunlight. Grape phytonutrients include catech, resveratol, quercetin, and anthocyanin. Resveratol, found primarily in the skin of grapes, has been found to fight liver and colon cancers. It is also believed to reduce heart disease through its anti-inflammatory properties.
Other studies are looking into the positive effects of grapes on lowering LDL and total cholesterol, decreasing oxidation of LDL cholesterol, reducing clotting of platelets, lowering both systolic and diastolic blood pressure and improving arterial elasticity. In addition, compounds found in purple grape juice and wine have been found to fight urinary tract infections and to block a dangerous cardiovascular effect of second-hand smoke.
Did You Know
- Since the 1970s, the U. S. per-capita consumption of table grapes has grown from 2 to 8 pounds annually; and we drink 4.1 pounds of grape juice yearly.
- About ninety-five percent of all grapes grown in the world are the European grape (Vitis vinifera).
- Leading grape producing countries in order are: Italy; France; United States; Spain; Turkey and China. Ten percent of the world's grapes come from the U.S.
- Thirteen U.S. states list grapes as an agricultural crop. California produces 90% of all U.S. grapes - 6 million tons. About 1/5 of the world's raisins and 1/10 of its table grapes are grown in California.
- Nearly 85 percent of domestic grape production is processed, two-thirds of which is used for wine. More than a quarter is dried for raisin production, while less than ten percent is used for juice. Small quantities become jams, jellies and other processed foods.
- The United States imports close to 375,000 tons of grapes. Grape juice is exported to Canada, Japan and Korea.
- Grape leaves can be eaten or preserved in brine. They are commonly stuffed with rice or meat Middle Eastern and Mediterranean cuisine.
- Ancient Egyptians dried grapes and other fruits in the sun, and may even have buried them under the hot desert sands to dry. In the 1970s, a heat wave in California turned the San Joaquin Valley grape crop into raisins, starting a production trend there. This area now produces 95 percent of the U.S. raisin crop. However, the world's leading exporter of raisins is Turkey.
- It takes four-and-a-half pounds of grapes to make one pound of raisins. Most U.S. raisins are dried, Thompson Seedless grapes, although some come from Black Corinth and Muscat. Sun-dried raisins turn a dark, reddish brown after grapes dry for two to three weeks outdoors in the sun. To make golden raisins, grapes are washed and placed indoors on wooden trays. Warm air blows on the grapes for 24 hour; once dry sulfur dioxide is applied.
Recipes
Grape Crunchies
Yields 3 dozen
1-1/2 cups raisins, chopped and coarsely ground
1-1/2 cups Corn Flakes, slightly crushed
6 tablespoons peanut butter
1/2 cup grape jam
peanuts, finely chopped
In mixing bowl, combine raisins, Corn Flakes, peanut butter, and grape jam. Stir until well-blended. Shape into balls and roll in chopped peanut. Chill until ready to serve.
Grape Juice Punch
Serves 25 to 28
2 (11.5 oz.) can frozen concentrated lemonade, thawed and undiluted
2 (11.5 oz.) cans concentrated frozen Concord Grape Juice, thawed and undiluted
2 quarts ginger ale, chilled
lemon and orange slices
Mix lemonade and grape juice with water, as directed on cans. Keep chilled until ready to serve. Pour into punch bowl. Add ginger ale and ice. Garnish with lemon and orange slices.
Purple Cow
Welch's Purple Grape Juice
2 scoops Ohio vanilla ice cream
In 12-ounce glass, combine ice cream with chilled grape juice.
No-Cook Grape Candies
Yields 36
1/4 cup Ohio butter or margarine
1 pound confectioners' sugar
1/2 cup pecans, finely chopped
1/2 cup Concord grape juice
4 ounces semi-sweet chocolate
2 tablespoons vegetable shortening
In bowl, combine all ingredients, except chocolate and shortening. Work with hands until smooth ball is formed. Shape into 1-inch balls. Melt chocolate and shortening together. Dip balls into mixture and place on wax paper. Chill until firm.
Recipes from: www.welchs.com/activity/cookin_kids.html