Scuppernong

Scuppernong is a bronze-skinned cultivar of Vitis rotundifolia, the muscadine grape, and one of the most widely grown grape varieties in the southeastern United States. The name is most closely associated with North Carolina, where the Scuppernong River region gave early rise to the cultivar, though the exact origin of the term is uncertain. Scuppernong grapes are typically large, with thick skins and sweet, aromatic pulp; most berries contain seeds. The vines are vigorous and well suited to hot, humid climates, and they tend to be more disease and pest tolerant than many Vitis vinifera cultivars. They require a long growing season to reach full sweetness and typically ripen in late summer to autumn, with harvests extending into October in warmer regions.

Uses: Scuppernong can be eaten fresh when fully ripe, and is commonly processed into juice, jelly, jam, or syrup. It is also used to make wine, particularly Scuppernong wine, a traditional beverage in the Southeastern United States. The grape's thick skin and juice complement blends in artisanal wines and regional sweet drinks.

See also: Muscadine, Vitis rotundifolia, Scuppernong wine.