If you’re a fruit lover, you must know certain basics, including how to wash grapes properly. It may sound elemental, but when you have the routine down, your bunches will likely remain firm and sweet for longer, and you won’t wind up (horror of horrors) with a bowlful of brown mush. We connected with fruit experts to learn the best way to wash grapes and safeguard them against premature spoilage.
- Alex Jackson, vice president of sales and procurement for Frieda’s Branded Produce, a California-based wholesale produce company
- Elena Hernandez, director of global marketing insights, Sun World International, a global fruit variety development company
Why Wash Produce?
As with any produce (even those with inedible skins) washing grapes before eating isn’t an option—it’s a mandate. “Washing all fruits and vegetables before consuming is important in order to reduce the risk of illnesses caused by bacteria that may be found on produce, like E. coli or salmonella,” says Alex Jackson, vice president of sales and procurement for Frieda’s Branded Produce, a California-based wholesaler specializing in unique fruits and vegetables.
Safety measures: All produce bought at stores or eaten at restaurants undergoes rigorous food safety certifications, she clarifies.
Home protocol: “Consumers can have full confidence that the produce they are purchasing is safe to eat, and should establish a best practice at home to wash their produce before eating, even if you’re cooking it, peeling it, or not eating the skin,” Jackson says.
When to Wash Grapes
If you bring your haul home and rinse the grapes in their entirety prior to stowing them in the fridge, you are hastening their demise. “If you wash before storing, you will risk the grapes getting soft and going bad sooner,” Jackson says.
Last-minute prep: In other words, when you wash your table grapes can be critical to the freshness factor.
As needed: “The key to washing grapes to reduce spoilage is timing. Always wait until grapes are ready to serve before washing,” says Elena Hernandez, director of global marketing insights, at Sun World International, specialty fruit experts have developed grapes including the green, seedless Autumncrisp® brand grapes.
How to Wash Grapes
When you’re ready to indulge, consider how much of the package you want to serve and only wash those clusters of table grapes. Reserve the rest (unwashed) for another snacktime (more on storage below). “As with most produce, simply washing in cold water is sufficient to remove dirt and any other substances,” Jackson says. Here’s how the experts suggest you go about it:
- Remove the grapes from the package.
- Place the grapes in a strainer and rinse with cold water for 15 to 20 seconds. “That will do the trick,” Hernandez says.
- Once rinsed, pat dry with a kitchen towel or paper towel to remove excess water.
- “Whether you leave them on the vine or serve them loose depends on your preference and presentation,” Hernandez adds.
Baking Soda—or Not?
Hernandez and Jackson agree that baking soda—or any other product—is not necessary for grapes. Moreover, Hernandez adds that dunking them in a baking soda solution does not guarantee cleaner produce.
That said, Jackson acknowledges that many people like using a solution made with baking soda or vinegar. “If that’s preferred, it’s best to dilute baking soda or vinegar in water and let the fruit soak for a few minutes, then rinse again in cold water.”
What About Bloom?
Grapes typically have a natural protective coating called bloom. Produced by the plant itself, this whitish or blueish substance enrobes the outer layer and is more noticeable on black and red grapes. Bloom sometimes sticks to the skin of grapes, even after washing—and it’s perfectly palatable.”Yes, you can eat the bloom,” Jackson says. “There are no health risks.”
Bunches of grapes: Serving grapes on bunches or loose is up to you, but storage entails a different strategy. “You should keep the bunches intact for storage,” Hernandez says. “Taking them off the vine can also cause them to spoil faster.”
Proper Storage
If you’re setting grapes aside for another day, and want to ensure an optimal eating experience, correct storage is essential. “They should be stored unwashed in a well-ventilated container like a perforated plastic bag, or a bowl covered with a cloth or paper towel to allow for air circulation,” Jackson says. “This helps prevent moisture build-up which keeps the grapes fresh for longer.”
The fruit can also remain in its original packaging. And whatever the container, the grapes should be kept in the refrigerator crisper drawer.
Shelf Life
Grapes come in a bunch of different sizes, shapes, and flavors. Some are more delicate, with thinner exteriors, like Red Globe and Green Seedless; others, such as Crimson Seedless and Niagra, are hardy, with thicker skins, which can better guard against decay.
Short life: “All grapes can spoil if not stored correctly, but some varieties can spoil more quickly than others,” Hernandez says.
Longer life: Autumncrisp grapes, have a medium-thick exterior and are a variety with a leg up on longevity. “They have an excellent shelf life and can last up to two weeks when stored in the refrigerator crisper drawer in their original packaging,” Hernandez says. They can also keep up to three months in the freezer.
