History

The first recognized muscadine cultivar was a bronze selection, found before 1760 by Isaac Alexander in Tyrrell County, NC. It was first known as the ‘Big White Grape’, and was later named ‘Scuppernong’ after the area in which it was found. With time, the name scuppernong became generic with all bronze muscadines, However, this is incorrect nomenclature, since ‘Scuppernong’ is only one of many cultivars of muscadine grapes.

How to Eat a Scuppernong

Scuppernongs like all muscadines have thick skins and contain seeds. To eat a scuppernong, first… hold the grape with the stem scar up; second… put the grape with the stem scar facing upward in your mouth and squeeze or bite the grape; third… the pulp and juice will burst through the skin into your mouth; fourth… 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 North Carolina 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.