The muscadine, or its golden green cousin, the scuppernong, is a mysterious and magical fruit that has a tart, earthy flavor.

These globe like grapes are creeping into season, signaling the very early start of fall produce. So if you’ve only got a few, no worries. There are many recipes to make with a small quantity of muscadines, if you know a few tricks and you’ve got the time.

To peel, cut a slit or an “X” in each muscadine and squeeze out the pulp. The seeds are tiny; use the tip of a knife to remove them. You can also press the pulp through a sieve to extract the smallest seeds.

When cooking muscadines, many recipes call for cooking the skin or hull separately from the pulp. That’s because the skin takes longer to cook until tender and sweet.

In addition to great taste, muscadines are good for us. Rich in fiber, zinc, iron and calcium, they’re a great source of antioxidants.

Inside are two recipes to use when you have a handful of muscadines you want to transform into something delicious.