Back where I come from, it wasn’t uncommon to pick a grape off its stem and pop it right into your mouth without a second’s thought. The very idea of peeling a grape was something along the lines of a diva demanding a bottled-milk bath while dining on a bowl of only red-colored Skittles.
However, in Japan, where many varieties of grape have thick or rubbery skins, peeling them is pretty much standard. In fact, whenever I eat a grape with its skin intact, I’m stared at as if I had just plucked a live spider off the wall and ate it.
That’s probably why 7-Eleven can get away with marketing their frozen bags of grapes as having “edible skins” here.