Canadice (grape)

Canadice is a seedless table grape variety developed at the New York State Agricultural Experiment Station in Geneva, New York. It is a hybrid of 'Bath' and 'Himrod', released in 1977. Canadice grapes are known for their red skin, medium size, and crisp texture. The flavor is often described as having a slight spiciness, in addition to its sweetness.

Canadice vines are considered relatively hardy and productive. They are typically early to mid-season ripening, making them suitable for cooler climates. The fruit clusters are generally medium-sized and somewhat loose.

Canadice grapes are primarily grown for fresh consumption and are often found in supermarkets and at farm stands, particularly in the northeastern United States. They are not typically used for winemaking.

The variety is moderately resistant to fungal diseases, which contributes to its popularity among home gardeners and small-scale growers. However, proper vineyard management practices are still recommended for optimal fruit quality and yield.