The grape is one of the oldest and most lovingly cultivated fruits. Grapes have been referred to in the Bible and have been depicted in ancient Egyptian mosaics as well.

A lot has been written in praise of wine, in contrast to the joys of the simple, unprocessed table grape. There are many varieties of grapes ? white grapes vary from green to yellow and black grapes from pretty pink to nearly blue. There is a similar variation in size and flavour, from tiny seedless grapes to the big Muscat or Muscatel grapes. Grapes grown for the table are generally different to those used in wine-making

As a food source, the fresh and dried fruit and juice of the grape have made major contributions across much of the globe. Table fruit, raisins, fresh juice and wine are consumed throughout the world. Even the leaves of the grape are used for food, north and south of the Mediterranean Sea.

Besides being delicious, grapes and raisins are packed with nutritional goodness. Grapes contain good amounts of fibre, potassium, vitamin A, the B vitamins, and vitamin C. At about 100 calories per cup, they contain less than a gram of fat and are very low in sodium. Grapes are also high in energy-giving carbohydrates. Raisins, the dried fruit of the grape, have higher concentrations of the same nutrients, are high in iron, and contain a small amount of protein. Like all dried fruit, raisins are higher in carbohydrates than their fresh counterparts.

When buying grapes, look for firm, plump fruit with good colour attached to pliable stems. Fully-ripe grapes are soft and tender.

Grapes are best when served chilled. Fresh grapes keep well for two to three days in the refrigerator. Store in a covered container or plastic bag. Just before use, wash the grapes under water, drain and pat dry. Table grapes are at their best served slightly chilled to enhance their crisp texture and refreshing flavor.

Thai chicken and grape salad

Ingredients: 400 gms cooked shredded chicken; 175 gms grapes; 2-3 red chillies; 4 cloves garlic, sliced; 1 piece ginger, approx. 1inch; 6 sprigs of fresh coriander and 3 tbs chopped coriander; 1 sprig fresh mint and 3 tbs chopped mint; 3 tbs fish sauce; 3 tbs lime juice and 1 grated zest of lime; 2 tsp light-brown sugar; 4 stems lemongrass, finely sliced; 6 kaffir lime leaves, finely sliced; 150 gms rocket leaves

For garnish: 1 tsp sesame seeds; 1 tsp fresh chopped chives

Method: To make the dressing, blend the chillies, garlic, ginger and sprigs of coriander and mint in a processor until finely chopped. Then add the fish sauce, lime juice and sugar and whiz again to blend everything. Pour the dressing over the chicken, then sprinkle the lemongrass, lime leaves (if using), lime zest and remaining herbs over this. Add the rocket leaves and grapes and toss everything together. Scatter the garnish over the salad and serve.