Grape
Vitis vinifera · Also known as Grapes, Angoor, अंगूर
Grapes (अंगूर, angoor) are small, round or oval berries that grow in clusters on woody vines, with thin skin ranging from green to deep purple or red. Sweet, juicy, and refreshing, they are eaten fresh, dried as kishmish (raisins), or pressed into juice and vinegar across Indian...
Nutrition per 100 g
Mean values ± IFCT published SD (edible portion).
More macros
Classification
About Grape
What it is
Grapes (अंगूर, angoor) are small, round or oval berries that grow in clusters on woody vines, with thin skin ranging from pale green to deep purple, red, or black depending on variety. The flesh is juicy and sweet, with a refreshing taste that makes them one of the most loved fruits across India. Fresh grapes are eaten whole, dried into kishmish (raisins) for snacking and cooking, or pressed into juice and vinegar. They are a summer staple in North Indian markets and feature prominently in South Indian fruit-based dishes and drinks. (IFCT 2017, Ref #E023)
Use in Indian Kitchen
Fresh grapes are enjoyed as a cooling snack during hot months, often chilled and served with meals or blended into fresh juice and smoothies. In the South, grapes feature in fruit salads and are sometimes added to rice dishes and chutneys for a touch of sweetness. Dried grapes (kishmish) are a staple in North Indian halwas, kheer, and payasam, and are mixed into dry fruit ladoos and barfis. Grapes are traditionally offered during fasting periods (vrat) and are considered a light, easily digestible fruit. A practical tip: wash grapes just before eating to preserve their delicate skin, and store them in a cool place to maintain crispness.
Key Nutrients
Grapes are a good source of natural sugars (glucose and fructose), dietary fibre, and vitamin C. They also contain polyphenols, including resveratrol, and provide potassium and small amounts of B vitamins. Exact nutrient composition varies by variety and ripeness; refer to IFCT 2017 for detailed micronutrient profiles.
Health Benefits (Evidence-based)
- May support heart health due to polyphenols and potassium, which help maintain healthy blood pressure.
- Linked to antioxidant activity, helping protect cells from oxidative stress.
- Natural sugars provide quick energy, making them a good pre- or post-activity snack.
- Fibre content supports digestive health and regular bowel function.
- Traditionally used as a cooling, hydrating fruit in Ayurvedic summer wellness routines.
- May help maintain healthy skin due to vitamin C and antioxidant content.
Culinary Uses (Vegetarian)
- Fresh grapes - chilled snack, fruit salads, smoothies, and fresh juice.
- Dried grapes (kishmish) - kheer, payasam, halwa, ladoos, barfi, and dry fruit mixes.
- Grape juice - fresh drinks, vinegars, and fermented beverages.
- Fasting (vrat) dishes - offered as a light, permitted fruit during religious fasts.
- Rice and grain dishes - occasionally added for sweetness and texture contrast.
Caution
- High natural sugar content; those managing blood sugar should consume in moderation.
- Pesticide residue risk on conventionally grown grapes - wash thoroughly before eating.
- Dried grapes (kishmish) are calorie-dense; portion control is important for weight management.
- May cause bloating or digestive discomfort in sensitive individuals if consumed in large quantities.
References
- Indian Council of Medical Research - National Institute of Nutrition (ICMR-NIN). Indian Food Composition Tables 2017 (IFCT 2017). Reference #E023 (Grapes, fresh).
- National Institute of Nutrition, ICMR. Dietary Guidelines for Indians - A Manual. Hyderabad: NIN; 2011.
Health Benefits
- Anti Inflammatory
- Hydration
- Boosts Immunity
- Heart Health Support
Sourcing & Storage
Storage
Store fresh grapes in a breathable container or perforated plastic bag in the refrigerator (ideally 2-4°C) to maintain crispness and prevent moisture buildup. Keep them away from direct sunlight and strong-smelling foods, as grapes absorb odours easily. Do not wash until just before eating to avoid premature spoilage. Dried grapes (kishmish) should be stored in an airtight container in a cool, dry place away from moisture and insects; a glass jar with a tight lid works well in Indian kitchens.
Shelf Life
Fresh grapes keep for 1-2 weeks in the refrigerator when stored properly in a breathable container. Once removed from the fridge, they are best consumed within a day or two. Dried grapes (kishmish) last 6-12 months in an airtight container stored in a cool, dry place, though flavour and texture are best within the first 3-4 months. Opened packs should be resealed tightly to prevent moisture absorption and insect entry.
Check Before You Buy
When buying fresh grapes, look for firm, plump berries with a slight bloom (whitish coating) on the skin, which indicates freshness. Avoid grapes that are soft, wrinkled, mushy, or have visible mould or brown spots. The bunch should feel heavy for its size, indicating good juice content. Colour should be uniform and vibrant - green grapes should be pale to golden, and red or purple grapes should be deep and rich. Smell the bunch lightly; fresh grapes have a subtle sweet aroma.
For dried grapes (kishmish), check that they are plump, not hard or shrivelled, and free from clumping or moisture. Avoid packs with visible dust, insects, or an off-smell. Buy from reputable kirana shops or mandis where stock turnover is high. Packaged kishmish should have a clear expiry date and be stored in sealed, moisture-proof packaging.
In Ayurveda
In classical Ayurveda, grapes (Draksha) are considered a cooling, nourishing fruit with sweet (Madhura) rasa and a naturally moistening quality. They are traditionally used to support digestive health and promote vitality. Grapes are believed to have a balancing effect on Pitta dosha due to their cooling nature, making them particularly valued during warm seasons.
