How to Choose: Look for grapes that are plump, unblemished, and firmly attached to a flexible stem. They should have an even color. Examine the stem end and avoid grapes that are wrinkled, brownish, or white at the connections. Ripe white and green grapes should have a yellowish cast; red and purple ones should have no green.

How to Store: Store grapes unwashed (moisture speeds decay) in a ventilated plastic bag in the refrigerator. They will shrivel, and even start to ferment, at room temperature.

Shelf Life: About one week, although they are best within the first three days.

Best Uses: Many grapes are treated with insecticide, so they should be washed thoroughly just before serving. Grapes can be roasted with poultry, veal, and pork. (Add them to the pan during the last 15 to 20 minutes of cooking.) When frozen, they make a refreshing snack.