Fresh & In Season: Grapes: How to Choose, Store and Cook with Summer’s Juiciest Fruit

As Summer ripens across Australia, grapes arrive in luscious clusters — glistening jewels in shades of emerald, ruby and deep amethyst.

 

Bursting with sweetness and a whisper of tartness, they capture the essence of sunshine itself. Whether eaten fresh from the bunch, tossed through salads, or roasted to syrupy perfection, grapes embody the season’s playful abundance — simple, refreshing and endlessly versatile.

 

The best grapes are plump, firm and full of natural bloom — that soft, powdery coating that signals freshness. Look for tight bunches with stems still green and flexible; brittle or brown stems suggest age. Avoid any grapes that are wrinkled, sticky, or slipping from their stems. Green varieties should glow with brightness, while red and black grapes should shine deeply with even colouring. A gentle squeeze should reveal a juicy pop beneath the skin — nature’s own sweetness test.

Grapes are delicate, so handle them gently and store them dry. Keep bunches unwashed in a breathable produce bag or container in the fridge — moisture speeds spoilage. They’ll stay crisp and juicy for up to a week. Just before eating or cooking, rinse them briefly in cool water and pat dry. If you have extra, try freezing individual grapes on a tray — they make cooling, bite-sized Summer snacks or natural 'ice cubes' for drinks.

 

While grapes shine straight from the bunch, their culinary potential goes far beyond the fruit bowl. Try halving them into salads for bursts of sweetness, roasting them with rosemary to serve alongside meat, or tossing them through cheese platters for a touch of freshness. When cooked, their sugars caramelise, creating deep, jammy flavours that complement savoury dishes as beautifully as desserts. A handful of grapes can transform everything from bruschetta to roast chicken.

Grapes are a natural source of hydration and vitality, rich in antioxidants — particularly resveratrol — that support heart and cell health. They’re high in vitamins C and K, low in calories and offer natural sweetness without refined sugar. Perfect for a light, nourishing snack or a fresh twist in any meal, grapes are Summer’s sweetest expression of good health.

 

Here are three recipes to put fresh and in-season grapes on the table this week:

 

Sweet, savoury and tangy collide in this vibrant caramelised pork and pickled grape salad. Tender slices of golden-glazed pork glisten beside bursts of jewel-like grapes, their gentle acidity cutting through rich caramel notes. Crisp greens, herbs and a whisper of chilli complete this beautifully balanced dish - fresh, bold and irresistibly aromatic.

 

Smoky BBQ chicken meets bursts of sweetness in this lively couscous salad. Juicy grapes and crunchy pistachios bring texture and contrast, while herbs and citrus dressing lift every bite. It’s a colourful, flavour-packed dish that balances charred depth with bright, nutty freshness - perfect for relaxed dining and effortless indulgence.

 

Golden, flaky pastry cradles a luscious filling of sweet grapes and creamy blue cheese in this rustic galette. The fruit’s subtle tartness melts into the cheese’s bold, salty richness, creating a beautiful balance of flavours. Finished with honey and thyme, it’s an elegant blend of savoury indulgence and delicate sweetness.