Red grapes are a versatile food, with far more uses than just as a grab-and-go snack. Keep the skins on to draw the most benefit from this fruit. Add raw grapes and walnuts to arugula or spinach salad, or plop them into Greek yogurt with blueberries and strawberries for a triple hit of anthocyanins. You can cook them, too: Roast grapes at 450 degrees for about 15 minutes to make a sauce for turkey or chicken. Top slices of baguette with goat cheese and roasted grapes for a unique take on crostini.