Sweet, sour and distinctly southern

Ever eaten a scuppernong?  We've noticed lately that a lot of folks around here haven't, and that's a shame.  Scuppernongs are a relative of the more commonly known muscadine grape.  They are larger than muscadines and greenish-bronze in color.  They grow really well here in the south and have been cultivated for more than 400 years.  They are often used to make wine, jams and jellies, but they are absolutely delicious raw.

If you are one of the many folks that has yet to try a scuppernong, make sure to try one when you stop by the stand or market.  Here are some tips on how to enjoy your very first scuppernong experience.

Get hands on:  Scuppernongs (and muscadines) have quite thick skins.  When you grab a 'nong, hold the whole thing in your mouth with your thumb and forefinger and bite down on the end until the fleshy insides "pop" out of the thick skin.  The "pop" is what makes this fruit so fun to eat.  You'll get a rush of sour sweet flavor.
Savor the flavor:  Scuppernongs are like table grapes on steroids.  They are thicker, heavier, sweeter and more sour.  You'll want to chew slowly so you can sort out the seeds from the yummy flesh.  It  won't hurt you if you swallow them, but they do impart a bitter flavor if you accidentally take a bite.
Give back to Mother Nature:  Like all the best fruits of summer, scuppernongs give back to the earth in the form of seeds and skins.  We believe they are best enjoyed on a porch where you can just toss the skins and spit the seeds, but they are actually quite delightful anywhere, as long as you've got somewhere to stash the debris.

Hope you'll consider giving this native grape a try!