Bronze-skinned muscadine grape native to the Southeast. Grew on fence rows in Black family yards. Scuppernong jelly and wine are Carolina traditions with roots older than the country.
Scuppernong grapes grow wild across the Carolinas, Georgia, and Virginia — and Black families grew them on fence rows, trellises, and arbors in yards where they needed minimal attention and produced abundantly every fall. The name Scuppernong traces to the Algonquin Scuppernong River in northeastern North Carolina, the first place European colonizers documented the grape. Black families in those same counties were pressing that fruit into jelly and wine for generations. The grape is Native, the knowledge is shared, and the tradition belongs to the South.
Muscadine grapes contain 6-8x more resveratrol per grape than European Vitis vinifera varieties — the compound associated with cardiovascular protection, anti-inflammatory action, and potential anti-cancer activity. The thick skin and seeds, which are eaten in scuppernongs unlike European grapes, deliver ellagic acid with documented Phase II enzyme induction — supporting liver detoxification. The glycemic index is moderate (~43) but the fiber and polyphenol matrix slows glucose absorption. The ellagic acid content specifically shows cancer-protective activity in colon and esophageal cancer models — relevant to Black Americans' elevated colorectal cancer mortality.
Fresh eating: pop the grape skin and squeeze the pulp into your mouth; the skin is edible too and contains most of the polyphenols — chewing both skin and pulp is optimal. Jelly: cook muscadines with water until skins burst; press through a jelly bag; add pectin and sugar; process into sealed jars. Wine: muscadine wine is the traditional Southern homemade wine; the thick skin produces a wine distinct from European varietals — sweeter and more tannic. Juice: press fresh and refrigerate; naturally sweet and tart.
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