Grapes

‘Buffalo’ is a prolific fruiter with black bunches for eating fresh, juicing or making classic American-style grape jelly. The large, sweet, aromatic fruit ripens from mid-March. ‘New York Muscat’ has small purple fruit with to-diefor sweetness and a rich raisin flavour. A multipurpose grape for eating fresh, drying in bunches for cheeseboard platters and making your own wine. Lynda Hallinan, Hunua ‘Schluyer’ is the spitting image of ‘Albany Surprise’ but ripens up to a month earlier. It’s ideal for cooler climates. The blue-black fruit hangs in long bunches and has a rich fruitcake flavour. ‘Albany Surprise’ is the king of Kiwi purple grapes with large, almost black fruit that has a sweet and spicy flavour, a rich aroma and a scrumptious jellylike texture. One well-grown vine is all you need as it’s a heavy cropper. ‘Niagara’ has pale green fruit with a distinctive white bloom. One of the first varieties to ripen, the fruit is super sweet when fully ripe. ‘Candice’ appeals to those who don’t want to spit