These are both meaty Southern grapes, the scuppernong being a variety of the muscadine. Muscadines are thick-skinned and dull purple in color. You usually eat them whole and spit out the seeds and skins. The fragrant sweet, juicy meat is worth the trouble.
Scuppernongs are silvery and amber-green, also with thick skins. They are named after a North Carolina river. Both grapes are made into jams, jellies, and wine.
