Recipes & Tips
View North Carolina Wine and Grape Recipes for tasty recipes including Scuppernong juice, jelly, grape butter, grape ice, ice cream, grape hull pie, dump cake, grape juice sherbet floats, cider, fondue, and sweet and sour glaze.
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:
- Hold the grape with the stem scar up
- Put the grape with the stem scar facing upward in your mouth
- Squeeze or bite the grape….the pulp and juice will burst through the skin into your mouth
- Savor the fruity flavor, but chewing the skin can be bitter. You may want to spit out the skin and seeds; however, some people simply swallow them.
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.
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.