Grapes
Cree: sôminis | Ojibwe: zhoomin
Readiness
Ripe between mid August to mid September
Ripe grapes can be green, red or purple depending on the variety. Seeds are brown when ripe. Fruit may have bloom (white, powdery substance) on the skin (which is a harmless fungus that feeds on the fruit’s sugars). A ripe grape is juicy, easy to crush or tear with your fingers, and tastes sweet.
An underripe grape is hard, the seeds are white, fruit is sour or astringent, and/or the pit and flesh stays attached to the stem when picked.
Harvesting
Average yield 50 to 300 lbs
As you are often looking up into an arbor, eye and head/neck protection are recommended, as well as gloves! Hold clusters in one hand, and cut off the stem from the vine with the other using pruners or scissors, or snap with fingers. Do not remove grapes from the stem! Place grapes gently into containers, and do not overfill.
Storing and Eating
Grape varieties that have large seeds, such as concord, are best used for cooking, but are safe to eat raw.
Store grapes in the fridge unwashed, in a ventilated container. Make sure to keep them separate from other foods in a crisper drawer, as they can pick up other food flavours.
To freeze, first wash and pat dry. Freeze on a single layer on a baking sheet, then transfer to a bag or container. Frozen grapes are best used in recipes where they stay frozen, such as smoothies, in punch or cocktails, or on their own as a snack. You can also freeze grape juice. Use within a year.
References:
- Indigenous names: Ojibwe People’s Dictionary; Anishinaabemowin Theme-Based Resource Book