As we roll into November, or drag our heels at the thought of fall arriving, we are in the peak of the California table grape season. They're the ones in the grocery stores versus those grown for wine. Since grapes arrive in our stores pretty much year round, I don't usually think of them as seasonal, but they are. Right now, and through December we'll see the greatest variety of the year.

No longer just green, red or black (purple), grapes now come to use with a fascinating range of subtle flavors and some surprising shapes and textures. “Cotton Candy” and “Gum Drop” really taste like their names. I love the green “Autumn Crunch” that snap when I bite into them and the weird, almost finger-shaped purple “Moondrop” grapes taste very sweet and, well, like grapes.

While we usually think of grapes for snacking or in a fruit salad, they can be cooked as well. Check out www.grapesfromcalifornia.com for creative recipe ideas, and a lot of interesting information about grapes.

Nutrition-wise, I don't consider grapes superstars, but they do contribute small amounts of vitamin C and Vitamin A, lots of water and a bit of fiber. One cup (my infamous “handful”) provides around 60 calories coming from about 15 grams of carbohydrate. They also contribute some of those phytonutrients being studied for their possible protective effects against all kinds of maladies including heart disease, Alzheimer's disease, colon cancer and more.

I don't believe that they're going to find eating grapes a practical way of protecting us from every conceivable nasty disease out there, but the research may find useful components in grapes, Typically, those powerful chemicals must concentrated to be effective.

Moving back to everyday practicality, grapes might help satisfy a sweet tooth with fewer calories. They add variety to our fruit choices and they are just plain pretty. Enjoy the grape season by keeping some washed and ready to eat in the refrigerator. Blessings on those who grow and harvest grapes for our enjoyment.