Green seedless grape

Choose plump, firm grapes with fresh-looking stems; grapes do not continue to ripen after picking. A few grapes coming loose are normal, but avoid bunches with many shrivelled or mouldy ones.

No: keep them unwashed and dry in a ventilated container in the fridge, and rinse just before eating. Moisture encourages mould and makes the grapes spoil faster.

Yes. Rinse and dry them thoroughly, spread them in a single layer on a tray until solid, then transfer them to a freezer container; eat them frozen as a cold snack or add them to drinks.

Halve them for a Waldorf-style salad with apple, celery and walnuts, or serve them with a cheese board. You can also roast them at 200 °C for about 20 minutes until blistered and soft, then spoon them over cheese or toast.

Halved red grapes work well when you want the same juicy bite, though they add more colour. For a less sweet, crisp alternative, use diced apple.

No. Grapes can be toxic to dogs, including seedless grapes, so do not give them any; contact a vet promptly if a dog eats grapes.

Cut each grape lengthways into quarters, rather than serving it whole or simply halved, as whole grapes can be a choking hazard. Keep the pieces small and supervise the child while eating.