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."

How to 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.