Green grape

Green grape is a variety of grape characterized by its light color, which can range from yellowish tones to a bright green. This sweet and juicy fruit is widely used in cooking, both for fresh consumption and in the preparation of juices, desserts, salads, and white wines.

The origin of the green grape is found in the Mediterranean region, where it has been cultivated since antiquity and later spread to different parts of the world, including Latin America. Its cultivation adapts well to temperate and dry climates, which favors the development of its sweet flavor and crunchy texture.

Regarding its properties, the green grape is an excellent source of antioxidants, especially resveratrol and flavonoids, which help combat cellular damage. In addition, it provides vitamins such as C and K, minerals like potassium, and a high water content, which contributes to hydration and overall well-being.

In different regions of Latin America, the green grape may also be known as white grape, apple grape, or simply light grape. These synonyms are used to differentiate it from pink or purple grapes used in various culinary preparations.