Red seedless grapes are small to medium in size and are round to slightly oblong in shape, growing in medium to large clusters. The hue of a Red seedless grape can vary widely depending on the variety and local growing conditions, but it usually ranges from a light red to a deep burgundy. The thin skin may also contain a dusty film, also known as a bloom, and this layer forms a natural waterproof barrier which prevents the delicate skin from cracking. The translucent flesh is juicy and is considered seedless, though a few small undetectable and undeveloped seeds may be present. Red seedless grapes are firm, crisp, and sweet with a mild, neutral flavor.
Red seedless grapes are available year-round, with peak season in the summer through fall.
Red seedless grapes are best suited for raw applications and are most often eaten fresh, out-of-hand. They can be used in fruit salads, smoothies, sorbets, sandwiches, and on green salads. In addition to adding the grapes raw to dishes, they can also be roasted in curries, roasted and spread on toast with creamy cheeses, or cooked down into sauces, syrups, and jams. They can also be baked into tarts, cakes, and flat-breads. Red seedless grapes pair well with meats such as salami, chicken, and steak, shrimp, olives, rosemary, basil, mint, cheeses such as brie, Swiss, and Gruyere, and Brussels sprouts, sweet potatoes, apples, walnuts, and pecans. 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.