Muscadines, sometimes called scuppernongs, are perennial woody vines native to the Southeastern United States. This species of grape (Vitis rotundifolia) is distinct from the common table grapes found in most grocery stores. Their native range extends from Delaware down to Florida and west to Texas and Oklahoma, thriving in warm, humid conditions where other grape species often struggle. Muscadines have been cultivated in North America since the 16th century, establishing themselves as a resilient fruit crop in the region.
The Muscadine Vine
The confusion about muscadines growing on trees arises because mature vines develop a thick, woody trunk and can climb 60 to 100 feet in the wild, often ascending into tree canopies. The vine’s bark is typically tight and non-shedding, contributing to its sturdy, woody appearance.
Muscadine vines differ botanically from Vitis vinifera (European) and Vitis labrusca (American bunch grapes). Muscadines belong to their own subgenus, Muscadinia, possessing 40 chromosomes compared to the 38 found in other cultivated grapes. A distinguishing feature is their simple, unbranched tendrils, which they use to attach to support structures.
In cultivation, the vine’s sprawling nature necessitates a sturdy support system, such as a trellis or arbor. A mature muscadine vine is highly productive and heavy, requiring a durable structure built with materials like pressure-treated posts and strong galvanized wire. The support structure is essential for keeping the fruit off the ground, maximizing sunlight exposure, and managing the vine’s significant weight.
Identifying and Using Muscadines
Muscadine berries are round and relatively large, typically ranging from one to one-and-a-half inches in diameter. Their color varies, including dark purple, black, or bronze. The fruit is characterized by a thick, tough skin and a few large, oblong seeds encased within a sweet, translucent pulp.
The flavor is notably sweet with a unique musky aroma, though modern varieties have been bred for a fruiter taste. The resilient skin is packed with beneficial polyphenols, making the fruit high in antioxidants and fiber.
While muscadines can be enjoyed fresh, their thick skin and seeds mean they are frequently processed. The fruit is popular for making jellies, jams, juices, and wine, particularly in the Southern US. Their natural resistance to many pests and diseases makes them a sustainable and reliable crop.
Cultivating Muscadines
Muscadine cultivation requires the right environment and structure. These plants perform best in full sun exposure and prefer fertile, well-drained soil, as standing water can cause root death. A simple single-wire trellis system is often recommended for home growers, with posts spaced about 20 feet apart and a wire stretched five to six feet above the ground.
The vine requires a permanent training system to develop a single trunk and two long, horizontal arms, known as cordons, along the wire. Muscadine vines produce fruit on new growth from last year’s wood, making annual dormant-season pruning necessary to maintain productivity. Growers use a spur pruning technique, cutting back side shoots along the cordons to two to three buds each year.
Pollination is a factor when selecting varieties, as muscadine cultivars have different flower types. Female varieties, which only have pistils, require a separate self-fertile cultivar nearby to provide pollen. Self-fertile varieties possess both functional stamens and pistils, allowing them to produce fruit on their own and serve as a pollen source.