North Carolina is the home of our nation's first cultivated grape. The earliest written account of the "White Grape," as it was called by our colonists, occurs in Giovanni de Verrazzano's logbook. Verrazzano, the Florentine navigator, who explored the Cape Fear River Valley for France in 1524, wrote that he saw "...Many vines growing naturally there..."

"Grapes of such greatness, yet wild, as France, Spain, nor Italy hath no greater"

Sir Walter Raleigh's explorers, captains Phillip Amadas and Arthur Barlowe wrote in 1584, that the coast of North Carolina was "...so full of grapes as the very beating and surge of the sea overflowed them...in all the world, the like abundance is not to be found."

Of the bounteous store of natural gifts that have rolled forth upon the soil of North Carolina, few have been more celebrated than the scuppernong grape. It is a sport of the species Vitis rotundifolia, commonly called muscadine, which is native to the southern states and grows nowhere else save as an exotic.

The scuppernong variety of muscadine has a tough skin and is bronzy green in color, rather than black or purplish as its ancestors. To use traditional Tar Heel parlance, its size is "about that of a hog's eye." The fruit does not grow in conventional bunches, and when ripe, it can be readily shaken from its vine.

At first it was simply called the Big White Grape. The name scuppernong was not applied until after its choice qualities and immense productiveness became known in the Tidewater region of North Carolina. It came to particular notice in 1755 after one of the two local hunters penetrated the dense thickets surrounding it and "discovered" it in Tyrrell County, along the banks of a short stream, which was also called Scuppernong Lake.

Muscadine grapes are native to North Carolina and the southeastern United States. These large, thick-skinned and seeded grapes grow in small, loose clusters and are often harvested as individual berries. They can be bronze or black in color. The most well known bronze variety, Scuppernong, was named the official state fruit in 2001.

In North Carolina, there were 275 acres of bronze muscadines and 71 acres of black muscadines in 2001. In 2002, 23 acres of bronze and 15 acres of black were planted, bringing the total acreage to 384.

Muscadine grape harvest in North Carolina occurs in late August through early October. The grapes are generally packed in clamshells or sold in bulk boxes for custom packing. The Produce Electronic Identification Board has recently created six Universal Product Codes (UPC) for bronze and black muscadines in pint, quart and pound packages.

Muscadine bloom occurs in mid-May. Warm and dry conditions lead to a good fruit set. Late summer hurricanes can sometimes threaten the muscadine harvest. While rain is necessary for young grapevines to become established, hot and dry conditions maximize sugars and flavors in the grapes.

These resources provide information on growing this popular variety:

Documents

• Muscadine Grapes in the Home Garden
• Muscadine Grape Production Guide

•  Muscadine Grape Integrated Management Guide

Links

• NC Cooperative Extension - Muscadine Grapes website

• NC State University Horticultural Leaflet: Muscadine Grapes in the Home Garden

• The Southern Region Small Group Consortium: Establishing Muscadine Grapes for NC

• University of Georgia College of Agricultural and Environmental Sciences: Home Garden Muscadines

Historically, physicians have recommended wine for:

• The treatment of iron deficiency
• To help vegetarians increase their mineral absorption
• To help reduce the incidence of troublesome sleep disorders.

The traditional use of wine with meals offers many benefits including:

• Aiding the digestive process
• Stimulating the intake of nutrients
• Helping reduce the risk of coronary heart disease by reducing cholesterol.

You may have heard the term "French Paradox", which refers to the phenomenon that despite per capita wine consumption and saturated fat intake in France being very high, levels of coronary heart disease are relatively low. Researchers have discovered that one reason for the French people’s low rate of coronary heart disease is the presence of phenolic compounds or antioxidants such as resveratrol in wine, especially red wine.

Studies show that resveratrol lowers LDL cholesterol (the so-called "bad") while elevating HDL cholesterol (the "good") levels, which helps to clear arterial walls of harmful deposits (Mississippi Agricultural & Forestry Experimental Station, Vol. 58, No. 2).

In fact, recent studies have found muscadine grapes and their resulting products contain more resveratrol and other antioxidants than any other types of grapes. Muscadine grapes contain antioxidants in skins, seed, pulp, juice and wine.

Indeed, scientific researchers have found repeatedly that moderate daily wine consumption actually appears to be more beneficial than either zero consumption or over-consumption. A healthy lifestyle also includes regular exercise and a diet low in fat and high in fresh fruit, vegetables, and grains.

For those adults who include wine in their lifestyle:

• Wine should be consumed only in moderation, and preferably around mealtime.
• Wine consumption should be part of social, family, celebratory or other occasions, but not as their central focus.
• Excessive consumption should be discouraged, and the choice of abstinence for religious, health or personal reasons must be respected.

Check out this article on Muscadines and health:  MD News Article

This summary was compiled by Betty Ector, Mississippi State nutritionist:

Prior to analysis the seeds were removed and the muscadine juice, pulp and skins were pulverized in a blender. We actually measured 0.4 g fat, which is considered to be 0 g for labeling, since it's below 0.5 g per serving.

Serving size: 100 grams (fresh weight), 10-12 large grapes

References

Ector, B.J., A.S. Welch, E. Harkness and C.P. Hegwood. 1993a. Nutritional components of bronze muscadines: Levels of protein, carbohydrate, fat, dietary fiber, pectin and selected minerals and vitamins. Miss. Acad. Sci. 57th An. Meet., Abstr. 38:23.

Ector, B.J., A.S. Welch, E. Harkness and C.P. Hegwood. 1993b. Nutritional components of red muscadine grapes: Levels of protein, carbohydrate, fat, dietary fiber, pectin and selected minerals and vitamins. Southern Assoc. Agric. Scientists, Food Sci. Human Nutr. Sec., Abstr. 30:32.

Ector, B.J., J.B. Magee, C.P. Hegwood, and M.J. Coign. 1996a. Resveratrol concentration in muscadine berries, juice, pomace, purees, seeds, and wines. Am. J. Enol. Vitic. 47(1):57-62.

Lursinsap, T. 1994. A comparison of the physicochemical, proximate composition and selected minerals in bronze and red muscadines. Thesis, M.S. in Nutrition, Mississippi State Univ., Mississippi State, MS 39762.

Muscadine Terminology

Scuppernong is the original variety of bronze muscadine discovered growing in the wild. Today even though improved bronze varieties such as Carlos and Magnolia have been developed for commercial plantings, most southerners still refer to bronze muscadines as Scuppernongs. Purple or black varieties are commonly called muscadines.

How to Eat a Scuppernong

Like all muscadines, scuppernongs have thick skins and contain seeds. To eat a scuppernong:

1. Hold the grape with the stem scar up
2. Put the grape with the stem scar facing upward in your mouth
3. Squeeze or bite the grape….the pulp and juice will burst through the skin into your mouth
4. Savor the fruity flavor, but be sure not to chew the skin since it is bitter.

You may want to spit out the skin and seeds; however, some people simply swallow them.

Storage

Keep Scuppernongs in a covered shallow container in the refrigerator for best results. Do not wash them until you are ready to use them. They will keep for up to a week depending upon their original condition, but are best if utilized within a few days. Inspect the grapes periodically and remove any showing evidence of decay.

Nutritional Information

Scuppernong grapes contain 95-100 calories per cup. Scuppernongs are high in Vitamin C and contain potassium, Vitamin B, and trace minerals. They are naturally low in sodium and free of fat and cholesterol. When measuring, 2 cups of scuppernongs equals 3/4 pound.  For more details, see Muscadine Grape Nutrition  section below.

Recipes

Scuppernong Juice

Crush thoroughly 3 pounds (about 9 cups or 4 pints) fully ripe scuppernongs.

Add 1 cups water. Cover and simmer 10 minutes.

Strain through jelly bag or cheese cloth.

Refrigerate and serve, or use in recipes that follow.

Scuppernong Jelly

Measure 7 cups sugar and set aside.

Put 4 cups scuppernong juice and 2 tsp. lemon juice in large saucepan.

Mix in 1 box Sure-Jell. Bring to a boil stirring constantly.

Add sugar. Bring to a full rolling boil and boil hard for 1 minute, stirring constantly.

Remove from heat.

Skim off foam with metal spoon.

Pour at once into prepared jars. Yield: 8 half pints.

Wine Jelly

3 cups sugar

2 cups dry red North Carolina wine

1 (3-ounce) package liquid pectin

Combine sugar and wine in a large saucepan or Dutch oven.

Cook over medium heat; stir until sugar dissolves (do not boil).

Remove from heat, stir in pectin.

Skim off foam with metal spoon.

Quickly pour hot jelly into sterilized jars, cover and process. Yield: 4 half pints.

Scuppernong Grape Butter

5 pounds scuppernong grapes

5 cups sugar

1/8 tsp. ground cloves

2 tsp. ground mace

2 tsp. ground cinnamon

Wash grapes; drain and remove stems. Plunge grapes into rapidly boiling water to cover; boil 2 minutes. Drain well.

Slip off grape skins and grind or chop skins finely, reserving pulp; set aside.

Place pulp in a heavy saucepan; cook over medium heat 10 minutes or until seeds begin to separate from pulp. Press pulp through a sieve to remove seeds; discard seeds.

Return pulp to saucepan; add reserved skins and remaining ingredients.

Cook over medium-low heat, stirring constantly, 30 minutes or until mixture thickens.

Quickly ladle butter into hot sterilized jars, leaving -inch headspace.

Cover at once with metal lids and screw bands tight. Process in boiling water bath 5 minutes. Yield: 8 half pints.

Scuppernong Grape Ice

2/3 cup sugar

1 cups water

1 cup lemon juice

1/4 cup orange juice

1 cup fresh scuppernong grape juice or sparkling scuppernong grape juice

Combine sugar and water in a heavy saucepan; bring to a boil, stirring frequently.

Boil 5 minutes.

Remove from heat and add remaining ingredients, stirring well. Cool.

Pour juice mixture into a flat tray or pan.

Freeze until mixture reaches consistency of a sherbet, stirring occasionally during freezing.

Scoop into sherbet dishes, and serve. Yield: about 1 quart.

Scuppernong Ice Cream

3 cups sugar

2 cups whipping cream

1 quart light cream

2 cups chilled scuppernong juice

1/2 cup lemon juice

Combine sugar, whipping cream and light cream in a large mixing bowl

beat on medium speed of electric mixer 1 minute or until sugar dissolves.

Add juices and beat well.

Pour mixture into 1-gallon size freezer can.

Freeze according to manufacturer's directions.

Grape Hull Pie

5 cups muscadine grapes, rinsed

1 cup sugar

1/4 cup flour

1 tbs. lemon juice

1 tbs. Grated orange rind

pastry for 2-crust pie

2 tbs. margarine

Separate pulp from skins.Set skins aside.

Boil pulp until seeds loosen, then press through a sieve to separate pulp from seeds.

Cook pulp with skins until tender.

add sugar, flour, lemon juice, and orange rind. Mix well.

Put in pastry-lined 9-inch pie plate. Top with margarine.

Add top pastry. Seal edges and slit top.

Bake at 400 degrees about 40 minutes.

Muscadine "Dump Cake"

1 cup prepared grapes

1/2 stick butter

1 cup self-rising flour

1 cup milk

1 cup sugar

To prepare grapes, remove pulp; cook pulp until seeds loosen, then press through sieve to remove seeds. Add pulp to skins and cook until tender. Add sugar to taste, some grated lemon peel and a sprinkle of apple pie spice.

Melt butter in glass pie plate. Mix flour, sugar and milk in another bowl. Pour flour mixture over butter. Carefully pour prepared grapes over the top. Bake at 350 degrees for 30 minutes. Do not open oven until baking time is up. Cake should be brown on top. Yield: 8 servings.

Grape Juice Sherbet Floats

1 quart pineapple or lime sherbet

2 cups fresh strawberries or seasonal fruit

fresh or sparkling scuppernong grape juice

Spoon sherbet equally into 4 stemmed glasses.

Top each with 1/2 cup sliced fruit.

Just before serving, pour several tablespoons grape juice over the top. Yield: 4 servings.

Mulled Muscadine Cider

1 quart muscadine grape juice

Dash of ground allspice

2 (4-inch) sticks cinnamon

1 lemon, sliced

1 orange, sliced

Combine all ingredients in a saucepan.

Bring to a boil; reduce heat, and simmer 5 minutes.

Serve warm. Yield: 8 half-cup servings.

Cheddar, Crab & Wine Fondue

6 oz. crabmeat, fresh, frozen or canned

20 oz. cheddar cheese, shredded

2 tbs. flour, all purpose

3/4 cup Scuppernong, Riesling, or other sweet white wine

1/8 tsp. caraway seeds

Drain crabmeat well and flake.

Toss together cheese and flour.

In a saucepan, heat wine until bubbles rise.

Over low heat, add cheese, 1/2 cup at a time, stirring after each addition until cheese is melted.

Add caraway seeds and crabmeat. Transfer to a fondue pot.

Serve with French bread cubes or vegetables for dipping. Yield: 2 1/2 cups.

Sweet & Sour Glaze

2 cups muscadine jelly

2 tbs. prepared mustard

2 tbs. lemon juice

1/2 tsp. ground cloves

Combine all ingredients in saucepan.

Bring to boil over medium heat, stirring occasionally to desired consistency.

Use as a glaze to baste ham, chicken, fish or vegetables, or serve as a sauce.

 Printable pdf of recipes

For those that want to experience the vineyard first-hand or are looking for a fun family outing, you can visit a pick-your-own vineyard and harvest your grapes yourself. 

See the vineyards in your area listed by county.

 Pick-Your-Own Muscadine Vineyards