Commodity Articles
It's Time For Muscadines
August 2007Reminiscing on my days as a child growing up in the South brings back memories of exploring through thick woods, stopping to pick wild scuppernongs or fox grapes along the way. These spicy-sweet, thick-skinned Florida grapes are still a treat today.
Modern breeding has brought us a wonderful range of varieties: wine grapes for the home and professional vintner, and delicious fresh-eating muscadines that can grow as large as golf balls!
There are many wild and cultivated species native to Florida. They thrive with little care, and the vines can remain productive for many, many years. Although large markets for grape products exist in our state, the species used to produce traditional table wines is not adapted to grow in our semitropical climate. However, there are many wild and cultivated species native to Florida.
Floridians have capitalized on the many native varieties of muscadine grapes and some of the uses include jellies, jams, pies, sauces, and Florida wines. The muscadine grape is one of nature's best source of powerful natural antioxidants including resveratrol. It has more antioxidant power than pomegranates, cranberries, red wine grapes, or even blueberries based on USDA findings. Here are a few of my favorite recipes with muscadines for you to try.
- Recipes featured with this article:
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