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Grapes

Cold-climate vines

Grapes in North Dakota? You bet. Our vines were bred to handle cold winters and still give sweet, aromatic grapes from mid August into September.

  • SeasonMid August – mid September
  • FlavorSweet, grapey and aromatic
  • Best forJuice, jelly and fresh eating
Get to know it

What is it, anyway?

Regular wine and table grapes can't survive our winters. Cold-climate grapes come from crossing them with wild riverbank grapes, which grow native right here along Dakota rivers.

Breeders at South Dakota State and the University of Minnesota have led the way. Valiant, a very hardy Concord-style grape from SDSU, has been a prairie favorite for decades.

Northern grapes tend to be smaller, with seeds and a slip-skin, like a Concord. They have big, old-fashioned grape flavor that makes the best homemade juice and jelly you'll ever taste.

Tasty and good for you

Health benefits

  • ResveratrolDark grape skins contain resveratrol, a compound studied for heart health.
  • AntioxidantsPurple grapes are rich in anthocyanins and other polyphenols, especially in the skins and seeds.
  • Vitamin KGrapes provide vitamin K, which helps with blood clotting and bone health.
  • HydratingGrapes are over 80% water, which makes them a refreshing snack on a warm day.

This is general nutrition info, not medical advice. Talk to your doctor about your own diet.

From our kitchen to yours

Favorite recipes

Homemade Grape Juice

Deep purple, pure grape flavor. Once you make your own, store-bought just won't compare.

About 2 quarts

You'll need

  • 6 pounds grapes, stemmed and rinsed
  • 1 cup water
  • Sugar to taste (optional)

How to make it

  1. Crush the grapes in a large pot with a potato masher.
  2. Add the water and bring to a simmer. Cook gently for 10 minutes. Don't boil hard.
  3. Pour into a jelly bag or a colander lined with a few layers of cheesecloth set over a bowl. Let it drip for a few hours.
  4. Refrigerate the juice for 24 to 48 hours. Harmless crystals (tartrates) will settle to the bottom.
  5. Carefully pour the clear juice off the top, leaving the sediment behind. Sweeten to taste if you like.
  6. Keep refrigerated up to a week, or freeze.

Tip: Save the juice for jelly! Use it with the jelly directions in your box of pectin.

Roasted Grapes with Honey & Thyme

Roasting makes grapes jammy and sweet. Pile them on toast with ricotta, or serve them next to cheese and crackers.

Serves 4 to 6

You'll need

  • 3 cups grapes, stemmed
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • A few sprigs fresh thyme
  • Pinch of salt

How to make it

  1. Heat the oven to 425°F.
  2. Toss the grapes with olive oil, honey, thyme and salt on a rimmed baking sheet.
  3. Roast 20 to 25 minutes, until the grapes are blistered and starting to burst.
  4. Serve warm or at room temperature.

Tip: If your grapes have seeds, just warn your guests. It's part of the old-fashioned charm.

Picking & storage tips

  • Taste before you pick. Grapes don't ripen any more once they're off the vine.
  • Ripe clusters are fully colored, and the seeds turn brown instead of green.
  • Snip clusters off with scissors or clippers instead of pulling.
  • Refrigerate unwashed clusters in a bag. They'll keep a week or two.
Come pick your own

Is it ready yet?

The typical season is Mid Aug – mid Sept, but Dakota weather likes to keep us guessing. We post what's picking, times and prices on our Facebook page first.

Follow our Facebook page See what's picking
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