A long-time summertime treat in the South, scuppernong is a large muscadine grape that is bronze or lighter in color, according to the North Carolina Wine and Grape Council. First discovered in the 1500s growing wild, the scuppernong is becoming more popular and is now widely cultivated.
Types
The southern United States has both muscadines, which are black or purple grapes, and scuppernongs, which are a bronze, or lighter color. Scuppernongs are larger than muscadines.
History
Scuppernongs were originally discovered by French explorers in the 1500s to be growing abundantly in the wild in the southern United States.
Scuppernong Named
Scuppernongs were not named officially until 200 years later, in 1755, when they were re-discovered near Scuppernong Lake in North Carolina by hunters, according to Loyd Auman of Auman Vineyards in Fayetteville, North Carolina (see link in Resources). Before that, they were referred to as "the big white grape."
Eat
Scuppernongs have seeds and thick skins. Squeeze the pulp and juice out, but leave the skins, which are bitter.
Storing
Like any grape, the scuppernong needs to be refrigerated, without washing, until it is ready to use. They will last a week but are best if eaten within a few days of refrigeration.
Nutrition
A cup of scuppernongs has about 100 calories. They contain Vitamin C, trace minerals, Vitamin B and potassium.
Tags: North Carolina, 1500s growing, bronze lighter, bronze lighter color, lighter color, Scuppernongs were, southern United
