Muscadine grape is located in over 17 states along the east coast of the United States (Kartesz, 1999).
View the herbarium specimen image of the University of Florida Herbarium Digital Imaging Projects.
Muscadine grapes are pleasant enough to eat out of hand despite the seeds and somewhat tough skin of some culivars. They come into their best, however, in making distinctive jellies, jams and juices.
Muscadine Grape
Prepared by Bob Polomski, Extension Consumer Horticulturist, Nancy Doubrava, HGIC Information Specialist, Greg Reighard, Associate Professor of Horticulture, Clemson University; and John R.
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Muscadine grapes prefer acidic soils and have few limitations. American-type grapes such as Champanel, Black Spanish and Favorite are resistant to Pierce's Disease. A few French-American hybrids have some resistance to black rot and mildew.
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The muscadine grape, or just plain muscadine, grows on a large vigorous vine that climbs and clings with coiled tendrils that wrap tightly around anything they can reach. The vines are woody, and the slightly lobed triangular leaves are deciduous.
Raspberries, blueberries, blackberries, strawberries, and muscadine grapes appear to have cancer-fighting potential.
 See also: Grape, Fruits, May, Vine, Vitis
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