Each fall, I can't resist buying a pint of local muscadine grapes. Also known throughout North Carolina as scuppernogs, few foods have such a strong local connection. In addition to the numerous NC wineries that feature muscadines, NC State University's Cooperative Extension website explains Carolinians' unique love affair with this spunky fruit:
Muscadine grapes are well adapted to the Coastal Plain of North Carolina, where temperatures seldom fall below 10°F. Considerable injury generally occurs where winter temperatures drop below 0°F. Some of the more hardy cultivars such as 'Magnolia', 'Carlos' and 'Sterling' survive northward to Virginia and westward to the foothills of the Blue Ridge Mountains. Muscadines have a high degree of tolerance to pests and diseases that makes the production of bunch grapes nearly impossible in eastern North Carolina. There is no other fruit with such strong personal associations for so many native North Carolinians. The fruit has a distinct fruity or "musky" aroma, while the juice by itself is sweet with a light taste and aroma. The fruit is very popular with native Southerners for making into wine, pies and jellies.
I'm a big fan of the muscadine's sweet, mild flesh, but its tough skin and numerous seeds (there can be as many as five in each berry) can be a challenge. I found a way around the skin and seeds tonight by substituting muscadines for the raspberries in my dad's dessert recipe. We strained the sauce, then poured it over a bowl of vanilla ice cream and sliced banana.
If anyone has a favorite way to use muscadines, leave a comment!
Muscadine grapes are well adapted to the Coastal Plain of North Carolina, where temperatures seldom fall below 10°F. Considerable injury generally occurs where winter temperatures drop below 0°F. Some of the more hardy cultivars such as 'Magnolia', 'Carlos' and 'Sterling' survive northward to Virginia and westward to the foothills of the Blue Ridge Mountains. Muscadines have a high degree of tolerance to pests and diseases that makes the production of bunch grapes nearly impossible in eastern North Carolina. There is no other fruit with such strong personal associations for so many native North Carolinians. The fruit has a distinct fruity or "musky" aroma, while the juice by itself is sweet with a light taste and aroma. The fruit is very popular with native Southerners for making into wine, pies and jellies.
I'm a big fan of the muscadine's sweet, mild flesh, but its tough skin and numerous seeds (there can be as many as five in each berry) can be a challenge. I found a way around the skin and seeds tonight by substituting muscadines for the raspberries in my dad's dessert recipe. We strained the sauce, then poured it over a bowl of vanilla ice cream and sliced banana.
If anyone has a favorite way to use muscadines, leave a comment!
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