By Lorin Gaudin

August heralds the final phase of summer (hopefully) and muscadine season. “Ahh, muscadines,” muses most Southerners. Evoking childhood memories, my father-in-law (Big Pete) remembers muscadines well and speaks of them often.

As a transplanted Yank of the city variety, I can only travel down his memory lane for the wonders of country living. Like most Southerners of an age, he recalls picking and gorging on grapes from wild roadside vines and the variety of food items “Nanny” made from the grapes like pies, jellies, preserves and of course, muscadine wine. Fast forward to the present and we find that home growing the vines has increased in popularity and even Big Pete, not really known for gardening, has successfully tried his hand at viticulture.

What is it about this grape that has turned a native wild fruit into a booming industry? Some may say that it’s the desire to preserve food heritage of America, but suspiciously, things that taste good seem to have sticking power.

Muscadines are truly a native Southern grape. While unfamiliar to those born north of the Mason-Dixon, they are as Southern as persimmons and okra. Known by many names (muscadine, scuppernong, bullace or swamp grape) the grapes have been cultivated for more than 400 years. Native Americans preserved muscadines as dried fruit long before the Europeans came to this continent.  Muscadine juice is not only the base for wine, but is also used to make jelly, ice, and sauces.  

There are many different color varieties from black to purple, bronze or white. Similar to regular eating grapes, muscadines are round, with tough skins and are a little more tart.

Researchers have discovered that muscadines and muscadine products contain high levels of “resveratrol”, a phenolic compound that helps grape and other plants defend themselves against diseases. Resveratrol is also the substance proven to be effective in reducing cholesterol levels and coronary heart disease (you know, that French paradox thing regarding drinking red wine and good health). Muscadine grapes contain 95-100 calories per cup. They are high in Vitamin C and contain potassium, Vitamin B, and trace minerals. They are naturally low in sodium fat and cholesterol free.

If you do not grow your own, many markets (Super or Farmers) as well as the Internet will have them beginning this month. The crushing question is what to do with them other than the obvious. From the traditional to the contemporary, there is a recipe to satisfy everyone. Those lucky enough to get their hands on some scuppernongs will enjoy the time-tested recipes below. Muscadines truly are amazing grapes-so sweet and round, they lured a Yank like me.

Filed Under: Food Talk