Black grapes

Keep them dry in a ventilated container in the fridge, and wash them just before eating. Remove any soft or mouldy grapes so they do not spoil the rest.

Yes. Wash and dry them thoroughly, remove the stems and freeze in a single layer; once solid, transfer them to a freezer-safe container. Eat them straight from the freezer as a cold snack, or let them thaw in the fridge.

Choose plump, firm grapes that are still attached to fresh-looking stems. Avoid bunches with many wrinkled, split or fallen grapes, or stems that look shrivelled.

Yes: spread them on a tray with a little oil and roast at 200 °C for about 15–20 minutes, until softened and beginning to burst. They are good with roast meat, baked cheese or toasted bread.

Their sweetness works well with sharp cheeses such as mature cheddar or goat’s cheese, as well as walnuts and leafy salads. Add halved grapes to a cheese board, or toss them into a salad just before serving.

Whole grapes can be a choking risk. For young children, cut each grape lengthways into quarters, rather than serving it whole or simply slicing it across.

Black raisins are grapes that have been dried, so they are much more concentrated: they provide 306 kcal per 100 g, compared with 53 kcal per 100 g in black grapes. Use raisins when you want a chewy, sweet addition to porridge or baking; choose fresh grapes for juiciness.