the muscadines are finally ripe. we picked some up the other day at the farmers market in greensboro. muscadines are a little bigger than regular grapes and eating the seeds and skin is not recommended. i like to squeeze the grape and let the flesh pop into my mouth…then spit the seeds. another southern tasty treat!
Oh! Thanks for the info.
Have you ever made a muscadine pie? They are so so good–to me they taste just like cherry pie.
here’s the recipe:
4 c purple muscadines
1 cup sugar (I think 1/2-2/3 cup is PLENTY)
pastry for 2-crust pie
2 T cornstarch (or try arrowroot)
3 T butter
cinnamon (to taste)
Wash grapes and squeeze pulp/seeds into one pan and place hulls in another. Cover hulls with water and cook until tender, drain. Cook pulp until soft enough to run through sieve to remove seeds. Add to hulls. Mix sugar & cornstarch & cinnamon. Add to grape mixture and put in pie shell. Dot with butter. Cover with lattice crust. Bake until filling bubbles and crust is browned.
YUM.
the skins and seeds actually are the moth health benefiting parts of the muscadine. they recommend not eating them because some folks don’t like the bitterness of the tannins in the skin. i love the skins too!
Ack! First, those look delicious. And second, why is it not recommended to eat the skins? That’s my favorite part. I actually like to spit out the slimy inside, but I could crunch those skins all day!