Concord grapes, with their deep purple hue and unmistakable aroma, stand apart from typical table grapes. This historic American variety, first developed in Concord, Massachusetts, offers a flavor that is intense, sweet, and distinctly “foxy.” Consuming Concord grapes requires a unique approach due to their physical makeup, which is why they are often associated with processing rather than raw eating. Understanding this structure is the first step toward enjoying their full depth of flavor.
Defining the Unique Concord Grape
The Concord grape is a cultivar of the Vitis labrusca species, also known as the fox grape. The two defining features that set it apart are its “slip-skin” and the presence of large seeds. A slip-skin means the thick outer layer easily separates from the flesh, unlike the tightly adhered skin of European-style grapes (Vitis vinifera).
Beneath the skin is a soft, gelatinous pulp that holds three to five large seeds, making it unsuitable for casual, whole-berry snacking. The flavor is complex, characterized by a tart skin, a sweet pulp, and the musky, highly aromatic quality known as “foxy.” This “foxy” note comes from the compound methyl anthranilate, which gives the grape its powerful, recognizable scent and taste.
Eating Concord Grapes Fresh
The structure of the Concord grape necessitates a specific technique to enjoy it fresh while managing the seeds and chewy skin. The simplest way to consume the fruit raw is to perform the “pop and spit” method. Hold a single grape between your thumb and forefinger and gently squeeze the berry to pop the soft, jelly-like pulp directly into your mouth, leaving the thick, tough skin behind.
Once the pulp is in your mouth, separate the seeds from the flesh using your teeth and tongue. The seeds should not be swallowed; they are spat out before chewing and swallowing the remaining pulp. The separated skin can be discarded, but some people enjoy chewing the skin, as it contains the most intense flavor and beneficial antioxidants, though it is considerably more bitter and chewy than the pulp.
Culinary Uses Beyond Fresh Eating
While they can be enjoyed raw, Concord grapes are most traditionally used in preparations that utilize their intense flavor and high pectin content. Their robust profile gives commercial grape juice and jelly its characteristic taste, and the slip-skin characteristic makes them ideal for processing. The first step in most recipes is to separate the pulp from the skins.
The pulp is then heated briefly, which helps liquefy the gelatinous flesh and loosen the seeds, allowing the mixture to be pressed through a sieve or food mill. This produces a seedless purée that can be recombined with the skins, which are rich in color and flavor compounds, for cooking into preserves. This method is the basis for making clear, smooth Concord grape jelly, chunky jams, or vibrant, intensely flavored sauces for baked goods.
Selection and Storage Tips
When selecting Concord grapes, look for clusters with a deep, uniform bluish-purple color, as the fruit does not ripen further after being harvested. A visible, dusty-white coating known as “bloom” indicates freshness. The grapes should be plump and firmly attached to pliable green stems; avoid any clusters that show signs of shriveling, stickiness, or decay.
For storage, grapes should be kept unwashed in the refrigerator, preferably in the crisper drawer. Washing the grapes before storage removes the protective bloom and introduces moisture, accelerating spoilage. Stored properly, the grapes will maintain their peak quality for about one to two weeks, but they should be washed gently just before consumption or processing.