Marroo Grapes
Estimated Inventory, lb : 0
Description/Taste
Marroo grapes grow in large, conical, tapered bunches extending 25 centimeters in length and average 0.8 to 1 kilogram in weight. The bunches are uniform, comprised of medium to large berries with a round to oval shape. Each berry ranges from 4.5 to 6 grams in weight and showcases a saturated, dark purple-red hue, appearing almost black. The berries are enveloped in a powdery, blue-grey bloom, which is a natural protective coating developed on the fruits during cultivation to shield against insects and moisture loss. This bloom is edible and can be easily wiped away by hand. Underneath the surface, the translucent, aqueous flesh is crisp, succulent, and snappy. The flesh is also seedless, sometimes containing a few undeveloped and unnoticeable seeds. Marroo grapes are edible raw once ripe and have a sweet flavor with subtle fruity and floral nuances.
Seasons/Availability
Marroo grapes are harvested in the late summer through fall.
Current Facts
Marroo grapes, botanically classified as Vitis vinifera, are a black table grape belonging to the Vitaceae family. The variety was developed in Australia and released in the late 20th century as a commercial, seedless grape. Marroo grapes ripen as an early mid-season cultivar and were specifically bred to have a uniform appearance, large berry, and sweet flavor. They were also bred to have improved disease resistance, high yields, and seedless flesh. Marroo grapes are sometimes labeled as Marroo Seedless in commercial markets and are noted among growers as they do not require gibberellic acid to enhance the berry size, an acid commonly used on seedless varieties. Marroo grapes have expanded beyond their Australian origins and are a table grape grown worldwide, especially in California, where it is one of the most produced black seedless varieties for fresh eating and various cooked culinary preparations.
Nutritional Value
Marroo grapes have not been studied for their nutritional properties. Black seedless grapes, in general, are known for their pigmented nature, coloring due to the presence of anthocyanins in the skin. Anthocyanins are organic compounds with antioxidant properties to reduce inflammation and protect overall bodily health. Black grapes also provide fiber to aid digestion and vitamins A, B, C, E, and K to maintain healthy organs, contribute to energy production, strengthen the immune system, guard the cells against free radical damage, and support faster wound healing. Beyond vitamins, black seedless grapes contain minerals in varying amounts, including calcium, copper, iron, magnesium, manganese, phosphorus, potassium, and zinc. These minerals help the body support bone and teeth development, build red blood cells, control daily nerve functions, and balance fluid levels.
Applications
Marroo grapes have a sweet, subtly floral, fruity taste suited for fresh and cooked preparations. The variety is primarily eaten out of hand as a table grape and is enjoyed as a snack, with cheeses, or as an edible topping over parfaits, oatmeal, and other breakfast dishes. Marroo grapes are also tossed into salads or halved and mixed into fruit medleys. The grapes can be dipped whole into melted chocolate and chilled as a healthy dessert or blended into various juices and smoothies. Try blending and freezing grapes into a homemade sorbet. In addition to raw preparations, Marroo grapes are sometimes roasted to develop caramelization and are served on cheese boards or used as an accompaniment to meat mains. Grapes can also be baked into tarts, clafoutis, cakes, and muffins, or dipped in melted sugar and hardened into a crisp, candied snack. Simmering grapes into jellies, jams, and preserves is a favored method for preservation, or the fruits can be fermented in grape-based alcohols like grappa and served with ice cream. Marroo pairs well with cheeses such as camembert, brie, goat, and cheddar, herbs like sage, oregano, rosemary, and thyme, and nuts, including pecans, walnuts, almonds, and pistachios. Whole, unwashed Marroo grapes will keep for 1 to 2 weeks when stored in a ventilated container in the refrigerator’s crisper drawer.
Ethnic/Cultural Info
Marroo grapes were the first table grape variety to be released through the breeding program within the Commonwealth Scientific and Industrial Research Organization, also abbreviated CSIRO, in Australia. CSIRO’s grape breeding program was established in the 1960s to develop new table grapes that were seedless, produced high yields, improved flavor and appearance, and had other favorable characteristics for commercial cultivation. CSIRO has also centered research and breeding efforts around wine grapes and varieties grown for drying to expand and increase market diversity. Four notable table grapes have been released to commercial markets by CSIRO, known under the brand names Marroo Seedless, Magic Seedless, Millenium Muscat, and Mystic Seedless.
Geography/History
Marroo grapes were developed in Australia through the Commonwealth Scientific and Industrial Research Organization’s Division of Horticulture, based in Merbein, Victoria. The variety was created from an interspecific species hybrid between Ruby Seedless and Blackrose grapes, and around fifty seedlings were planted at the research station in 1978. One seedling was eventually selected from the planting and was reproduced from cuttings in 1982. The new variety was called MS23-7 and later renamed Marroo grapes for commercial release in 1988. After their debut in Australia, Marroo grapes were introduced to South America and were planted in Chile. The variety was also spread from Chile to California in the late 20th century, where it became a popular table grape. Today, Marroo grapes are cultivated worldwide, and fresh bunches are sold through select retailers and wholesalers when in season.
