Scuppernongs and muscadines are both “native” grapes, and more like Concords than the other sorts of grapes you find in the grocery store, but otherwise not too similar.
They are, in my experience, very much a southern thing, as they presumably don’t grow too far north.
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I eat them out of hand, and they are worth the trouble. There is a trick to it, though…
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Eat only grapes that you know to be ripe. The less ripe ones will continue to ripen in the container, so just wait until tomorrow (or the next day) for them to be ready. The ones that are ready will be softer than the others, such that the skin is just a bit loose. The ones that are greenish (usually called Scuppernongs, but this varies) will have acquired a bronze, often speckled tone. The purple ones undergo a similar change, but it’s harder to see against the background color.
1.Bite into one just enough to detach the skin and peel about half to one third of the skin off. Scrape the sweet pulp off the interior of the skin with your teeth and discard the skin itself. Under no circumstances should you skip this part, as it’s the best part of the grape, the most flavorful and juiciest. It’s not like this part of a Concord, which I find intensely grape-flavored but not juicy.
2. Bite into the grape’s interior until you encounter the seeds. Don’t crush them, as they’re bitter, but if you’ve picked a ripe grape they will shell out very very easily. Discard seeds and eat the grape interior.
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3. Repeat the scraping of the remainder of the skin, everting it to do so.
When you’re done you’ll have a pile of grape skins and seeds. When very ripe the skins become less bitter and thinner, and you can eat them if you’d like, though I usually don’t.
My grandmother used to make juice out of them, but she grew her own, and the ones in the supermarket are way too expensive. You can find all sorts of preserves and so forth made out of them if you’re in an area that grows them. I’ve not had scuppernong pie, but it sounds disgusting.
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Category: WHY
