Black seedless oval grapes

Look for plump, firm grapes with smooth, unbroken skins and a fresh-looking stem. A light silvery bloom on the skin is natural; avoid bunches with many shrivelled grapes or a damp, mouldy stem.

Keep them unwashed in a breathable bag or their ventilated punnet in the fridge, and rinse them under cool running water just before eating. Dry them gently if you want to avoid water diluting a cheese board or salad.

Yes. Remove the grapes from the stems, wash and dry them thoroughly, then freeze them in a single layer on a tray; transfer them to a sealed container once firm. Eat them straight from the freezer as a cold snack, or let them thaw for use in cooking.

Spread them in a small roasting tin with a little olive oil, salt and thyme, then roast at 200 °C for about 15–20 minutes, until softened and beginning to burst. Serve warm with roasted meat, or spoon them over toast with soft cheese.

Their sweetness works especially well with sharp or savoury flavours: try them with mature cheese, walnuts and bitter leaves, or add halved grapes to a chicken salad. They also make a good topping for focaccia, where the fruit softens as the bread bakes.

Black seedless round grapes are the closest swap, particularly for snacking and salads. For cooked dishes, red grapes or green grapes also work; use whole grapes in place of whole ones, or halve larger grapes so they cook at a similar rate.

Yes. Grapes are small, firm and slippery, so cut them lengthways into quarters for young children rather than serving them whole or merely halved. Stay with the child while they eat.