Red grapes (Vitis vinifera) are juicy, sweet-tart fruits with thin red, burgundy, or reddish-purple skins and crisp to tender flesh. Their colorful skins provide anthocyanins along with quercetin, myricetin, resveratrol, and other polyphenols, while grapes also contain flavan-3-ols and proanthocyanidins. Red grapes are delicious eaten fresh and can also be added to salads, grain bowls, yogurt, cheese boards, roasted dishes, and fruit salads. Different red grape varieties vary in sweetness, texture, color, and phytonutrient composition, making them an easy way to add greater plant diversity to meals and snacks.