Despite Marcus' vote of confidence, I really don't know what kind they are or what to do with them. Can you help?
The grapes are green and smaller than the usual grocery store table grapes. They're sweeter, too, with a chewier skin. The pulp is somewhat slimy but in a good, juicy way and they're seedless. They have a nice floral perfume but lack the muskiness of a Muscat grape.
They make really good eating grapes. I've certainly eaten a few bunches myself and handed out several more around the office. Still, as I said, that was one big bag. The only thing I can think of to do with them is to make a nice clear jelly, perhaps with a touch of basil or mint. Any ideas about their name and suggestions for use would be greatly appreciated.
(Image: Dana Velden)