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Originally written by Kimberly Cripps , former SDSU Extension Family & Community Health Field Specialist, with contributions by Megan Erickson, former SDSU Extension Nutrition Field Specialist, and Hope Kleine, former SDSU Extension Health Education Field Specialist.

Pick it!

  • Table grapes come in black, blue, golden, red, green, purple and white, and can have seeds or be seedless.
  • Grapes are grown for making wine, each type of wine comes from a specific variety of grapes.
  • Select grapes that are plump, firm and still attached to the stem.
  • Avoid any grapes that are shriveled or sticky.

Try it!

  • Can be stored in the fridge for one week.
  • Cut stem to separate grapes from bunch, then wash thoroughly.
  • Grapes are great snacks, and can be added into salads with both fruits and vegetables.
  • Grapes can be canned as jams/jellies, made into wines/juices, or dried as raisins.
  • Freeze grapes and run under lukewarm water to peel.

Like it! Magical Fruit Salad


  • 4 cups assorted fruit, fresh and/or canned: apples, bananas, oranges, pineapple, variety of grapes.
  • 1 small package (3.25 oz) instant lemon or vanilla pudding (sugar-free and/or low-fat is best)
  • 1 ¾ cups cold milk (use non-fat or 1%, or mix nonfat dry milk with water)


  1. Rinse fresh fruit. Chop into bite-sized chunks.
  2. Open and drain canned fruit.
  3. Sprinkle pudding mix over fruit. Add milk and toss well.
  4. Refrigerate for 5 minutes.
  5. This salad is best if eaten as soon as it is ready. Refrigerate leftovers within 2-3 hours.

Yield: 6 servings

Nutrition Facts per Serving: Calories 110; Fat 0.5g; Sodium 170mg; Carbohydrates 24g; Fiber 1g; Sugars 10g; Protein 2g

Source: Produce for Better Health Foundation

Program Materials

Colorful fact sheets, recipe cards and educational videos provide educators and families with fun, engaging tools to enhance any dietary curriculum in a variety of settings.

Quick resources are available in the fact sheets below. Download the zipped folder to use the lesson plan, sampling instructions, recipes and display materials in your educational program.

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