Which Grape Variety Tastes Best? An Introduction to Common Grape Varieties
Autumn is the season when grapes ripen. On the market there are crisp green, tender pink, and purple-black grapes that make your mouth water just thinking about them. So with so many grapes available, which variety tastes best? Let us compare some common grapes.
1. Which grapes taste better?
Summer Black grape: Summer Black has small berries that are nearly round, purple-black or purple-green, with a sweetness of 17-18%. The flesh is firm and crisp when eaten, with a rather rich sweet flavor, and the skin is thick and crisp, seedless. It is a common grape on the market with a relatively good taste.
2. Kyoho grape: Kyoho clusters are not very attractive in shape and are relatively loose, purple-black, with a sweetness of about 18%. The skin separates from the flesh, making it convenient to eat, and the flesh is soft with a relatively sweet taste. If you like sweet grapes, you can choose Kyoho.
3. Golden Finger grape: Long oval, slightly curved, resembling the shape of a finger, yellow-white, with a sweetness of 17-18%. It has a rich rock sugar flavor and milk flavor, and is quite tasty.
4. Lady's Finger grape: Like the fingers of a beauty painted with red nail polish, with a sweetness of 10%. It tastes a bit sour, has a thin skin, and firm crisp flesh, but not much aroma, with a sweet and crisp texture.
5. Shine Muscat grape: The clusters are compact and attractive, the berries are large and somewhat oval, emerald green, with a sweetness of about 20%, up to 26% at most. The flesh is firm and the skin thin, and it tastes fragrant when eaten, with a rich rose aroma.
6. Sunshine Rose grape: The berries are tightly packed, oval, yellow-green, with a glossy surface and little bloom. The flesh is fresh, crisp, and juicy, with a rose aroma, and the soluble solids content is about 20%. It is relatively popular on the market.
In fact, there are many tasty grapes on the market, and everyone likes different grapes, so here we can only recommend a few relatively popular grapes.
2. The nutritional value of grapes
Nutritional components of grapes: Grapes are not only delicious but also highly nutritious. In ripe berries, the sugar content of grapes is as high as 10%-30%, mainly glucose. The various fruit acids in grapes aid digestion, and eating a proper amount of grapes can strengthen the spleen and stomach. Grapes contain the minerals calcium, potassium, phosphorus, and iron, as well as various vitamins B1, B2, B6, C, and P, and also contain various amino acids needed by the human body. Regular consumption of grapes is greatly beneficial for neurasthenia and excessive fatigue.
Research has found that grapes can better prevent blood clot formation than aspirin, and can lower human serum cholesterol levels and reduce platelet aggregation, playing a certain role in preventing cardiovascular and cerebrovascular diseases. Eating an appropriate amount of fresh grapes every day will not only reduce the risk of cardiovascular disease, but is also especially beneficial to the health of patients with ischemic heart disease and atherosclerotic heart disease. The flavonoids in fresh grapes can “clean” the blood and prevent the formation of cholesterol plaques. The darker the grapes, the more flavonoids they contain, but if the grape skin and grape seeds are eaten together, the protective effect on the heart is even better.
Traditional Chinese medicine believes that grapes are neutral in nature and sweet-sour in taste, entering the lung, spleen, and kidney meridians, and have the effects of supplementing qi and blood, benefiting the liver and kidneys, promoting body fluids, strengthening bones and muscles, relieving cough and irritability, tonifying qi and blood, and promoting urination. The resveratrol in grape skin and the oligomeric proanthocyanidins in grape seeds are present in higher amounts than in other parts of the grape and also higher than in most other fruit trees, and they have extremely high medicinal value, having become an important worldwide commodity for both nutrition and medicine.
Besides being eaten directly, grapes can also be made into wine, which is currently a relatively high-end consumer product, and can also be made into raisins, wine, canned grapes, and so on.