Which grape is sweeter and tastiest

Sunshine Rose, Jufeng, Hongti, Xiahei, and Rose Fragrance are grape varieties with high sweetness and good taste.

1. Sunshine Rose

Sunshine Rose grapes have large and yellow green fruit grains, with a sugar content of over 20 degrees and a rose aroma. The flesh is crispy and seedless. This variety is resistant to storage and suitable for fresh consumption or making desserts. When planting, attention should be paid to controlling the yield to ensure sweetness, and sufficient light is needed during the maturity period.

2. Jufeng

Jufeng grapes are purple black in color, with an average sugar content of about 18 degrees. The flesh is juicy and slightly sour, with a typical grape flavor. This variety has strong adaptability and is easy to thresh after the fruit matures, making it suitable for immediate harvesting and consumption. When choosing, it is best to have even fruit powder and fresh green fruit stalks.

III. Red Grape

Red grape fruits are elongated in shape, with a sugar content of about 16-19 degrees, thin skin, crispy flesh, and are resistant to transportation. Keeping fruit powder during storage can extend the shelf life and is suitable for making fruit platters. Some varieties need to be planted with rootstocks to enhance sweetness.

4. Summer Black

Summer black grapes mature early, seedless, and have a stable sugar content above 17 degrees. The skin is purple black and shiny. This variety has strong disease resistance, compact fruit that is not easily dropped, and is suitable for home planting. Refrigerating for two hours before consumption can enhance the flavor level.

Fifth, Rose Fragrance

Rose fragrance grapes have small but concentrated sweetness, with a sugar content of up to 22 degrees and a rich floral aroma. This variety has thin skin and is prone to breakage. It is recommended to buy and eat it now. It can retain a unique aroma during brewing and can also be used to make raisins. When selecting grapes, in addition to the variety, attention should be paid to the plumpness of the fruit, the integrity of the fruit powder, and the freshness of the fruit stem. The maturity period of different varieties extends from July to October. Early maturing varieties can be selected in summer, while late maturing varieties in autumn have better sweetness. Soaking with starch water before eating can effectively clean the residue of fruit powder, and diabetes patients need to control the single intake. When storing, keep the fruit stems and seal them in a fresh-keeping bag for refrigeration, which can maintain the flavor for 3-5 days. Paired with cheese or nuts, it can balance the sour and sweet taste. When making juice, extracting the skin can increase the anthocyanin content.