Available from July to October.

Green seedless grapes are best suited for raw consumption and are most often eaten fresh, out-of-hand, or sliced and mixed into green salads, yogurt, or veggie wraps. They can also be pressed to make juice as the lightly sweet, yet tart flavor is perfect for cocktails and wine spritzers, or they can be dried to make raisins. Green seedless grapes can be roasted and cooked down into sauces and jams or frozen and whipped into an instant sorbet. Green seedless grapes pair well with pancetta, prosciutto, cheeses such as brie, Gorgonzola, and cream cheese, cucumber, pecans, and sunflower seeds. They will keep up to two weeks when stored in a perforated plastic bag in the refrigerator. They can also be frozen whole for up to twelve months.