Usually used for making Jams, Jellies and Wine, the Muscadine grape is a Southeast specialty. These large grapes have a thick skin and large seeds making them less desirable eating grapes; however, they are heavy with juice which makes them great for other applications.
A seasonal item, you can usually find these at our store for a few months starting in late summer (August).
Origin: The muscadine grape is native to the southeastern United States, found in the wild from Delaware to the Gulf of Mexico and westward to Missouri, Kansas, Oklahoma, and Texas. Many older varieties were selections from the wild, but the Georgia Agricultural Experiment Station and the U.S. Dept. of Agriculture have introduced a number of improved varieties that have become standard cultivars. The earliest named variety was Scuppernong, found growing wild in northeastern North Caroline in 1810 by Dr. Calvin Jones. Scuppernong has become another name for all muscadine grapes. Commercial production of muscadine grapes is essentially limited to the U.S. Southeast.
Adaptation: Muscadines are well adapted to the warm, humid conditions of the southeastern U.S., where the American and the European grape do not prosper. Its lack of frost hardiness also limits it to this same region, except for some West Coast locations. The plant may be injured by minimum winter temperatures of 0° F, and should not be grown in regions where temperatures frequently go below 10° F. Muscadines can be grown in California and adjacent areas, but are not as well adapted as other cultivated grapes. In coastal areas of the West the lack of sufficient summer heat produces berries that tend to be small and generally lacking in sugar. The vines also do not fare well in the low humidity of many interior sections. On the other hand muscadines perform satisfactorily in the warmer grape growing regions of California, Oregon and Washington.