Scuppernongs

"Scuppernongs? I need a definition please." --my non-southern friends

According to www.wikipedia.org, a scuppernong is defined as "a large variety of muscadine (Vitis rotundifolia),^[1] a species of grape native to the southeastern United States. It is usually a greenish or bronze color and is similar in appearance and texture to a white grape, but rounder and larger and first known as the 'big white grape'.^[2] The grape is also commonly known as the "scuplin" in some areas of the Deep South." My mama always called them "bulluses."

Now, I am sure my northern friends and the rest of you not from the South but from other parts of the land, have heard of a muscadine, right? Well, a scuppernong is very similar to a muscadine except it's green and larger...and oh so tastier! It grows on a vine and has seeds just like a grape. Here's what Katie Hendrick had to say about scuppernongs in her article published in the August/September 2009 edition of Garden and Guns magazine:

Think of the scuppernong as the South’s supergrape. It outlasts scorching temperatures that would shrivel the pinot, chardonnay, or gamay (and provides forty times more antioxidants). Its unusually thick skin keeps the bugs at bay. And it makes a robust jelly or wine, perfect accompaniments to duck, pork, or even fried green tomatoes. Although its range spans from southern Virginia to Florida, this golden variety of muscadine is most closely associated with North Carolina, where it was first cultivated and still sprouts up in backyards each August in clusters of jawbreaker-size goodness. The scuppernong’s sweetness has also made it a favored ingredient in treats such as sorbet and pie, but many North Carolinians will tell you there’s no need to tamper with perfection. To really eat one like a local, just pluck it from the vine, bite a small hole in the skin, and suck out the good stuff.

There is a sweet family in Wadley, the Carters, who have been growing scuppernongs in their backyard for as long as I can remember. They set up a roadside stand in their driveway during the summer months and sell scuppernongs that have either been hand-picked by them or that you've picked yourself. Once they've weighed your pickings and you've exchange money, you drive away happy, and hot, but still happy because you know that you are about to make a glutton of yourself consuming this sweet, southern fruit. One hour later, you're still happy because you can recall the goodness that was recently devoured, regardless of whether you're suffering from a raw tongue or keeping the John company with a magazine in hand. It's all good in the mornin' time!

How To Properly Eat a Scuppernong

First you will need a napkin, paper towel, plate, etc. for expectorating, aka "spitting", the seeds. To begin, remove scuppernongs from the recycled, plastic grocery sack that held last week's raw chicken and ground beef purchases. Give the scuppernongs a quick rinse with tap water just for good measure. Place one scuppernong in your mouth nestling it between your top and bottom molars. Gently press down until you feel the scuppernong pop and can taste its juice. Remove from mouth and suck out the "good stuff" from inside of the skin (no need to define "good stuff"; you'll see what I mean). Manipulate the "good stuff" around in your mouth, using your tongue and teeth to remove the seeds. There will be anywhere from 2-5 seeds. Spit out--oh, sorry, I mean expectorate--the seeds into the aforementioned napkin, paper towel, plate, etc. Swallow remaining "good stuff" and repeat above steps.

Scuppernongs and muscadines make good jelly, jam, and wine.

Comment below with your take on scuppernongs; we want to hear from you!

Marie