White grapes

Keep them unwashed in their ventilated punnet or a loosely closed bag in the fridge, and wash just before eating. Remove any soft or mouldy grapes so they do not spoil the rest.

Yes. Remove the grapes from their stems, wash and dry them thoroughly, then freeze them in a single layer before transferring them to a sealed container. Eat them straight from the freezer as a snack, or use them to chill a drink.

Their crisp sweetness works well with sharp cheeses such as mature Cheddar or goat’s cheese, as well as walnuts and cured meats. Add them to a cheese board, a chicken salad or a grain salad just before serving.

Yes: roast them at 200 °C for about 15–20 minutes, until their skins wrinkle and some juices run. Serve warm with roast meat or cheese, or spoon them over porridge or yoghurt.

Not as a direct swap in baking: fresh grapes contain much more water and can make cakes or bread soggy. In salads or savoury dishes, chopped white grapes can replace raisins when you want a juicy, less concentrated sweetness.

The names often refer to the same pale grapes: their skin can look green, yellow-green or golden as they ripen. White grapes are not a separate botanical species from green grapes.

No. Grapes, including white grapes, can cause severe poisoning in dogs; keep them and foods containing grapes out of reach, and contact a vet promptly if a dog eats any.

Wash them and cut each grape lengthways into quarters; whole grapes are a choking hazard. Keep your child seated and supervise them while they eat.