The muscadine grape vitus rotundifolia, is native to the Southeast United States. Some refer to it as Scuppernong, which is a variety of muscadine known to grow wild. All muscadines have an amazing taste and fragrance and a hardiness necessary to survive the hot and humid south. Folk tales and home recipes refer to muscadine jelly, juice and wine, and even muscadine pie. High in resveratrol and ellagic acid, muscadines are a source of many antioxidants, especially concentrated in the skin and seeds of the fruit.

Post Vineyards offers a taste of this unique southern grape in award-winning wine and juice. The juice is packaged in convenient and attractive 750 ml bottles with stelvin cap closure. No water or sugar is used and absolutely no concentrate.This is 100% pure grape juice! The juice is great used as a mixer in drinks, and makes a great spritzer when cut 1:1 with sparkling water and served over ice with a slice of lemon or lime.

Order muscadine juice here. Shipped directly in the continental United States only: online store.

 

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For a closer look at the economic and scientific value in the muscadine, read The Muscadine Experience: Adding Value To Profits by Justin R. Morris and Pamela L. Brady, U of A Division of Agriculture, Fayetteville, AR., Sept 2004. Click here to view a downloadable .pdf. 
 

Muscadine Recipe:

Muscadine Pound Cake

1 box yellow cake mix
1 box instant vanilla pudding
1/2 cup melted butter (1 stick)
4 eggs
1 1/4 cup Post Muscadine Juice

Preheat oven to 350 degrees. Mix all above ingredients and beat 4 minutes. Pour batter into well-greased and floured bundt pan. Bake 40-50 minutes until toothpick comes out clean. Cool slightly, turn out while still warm, and glaze (4 tbls. Post Muscadine Juice and 1 1/4 cup powdered sugar). Poke tiny holes into cake with a toothpick to allow glaze to seep in.