This woody species produces small clusters of hard green fruit that ripen into soft 3⁄4-inch (2 cm) dark purple berries between July –September.
They have a thick outer layer of flesh and on average contain four heart-shaped seeds. This variety of grape is recognized by the leaves that have a white velvet-like underside and lobed, cordate shape. These vines often cover trees, shrubs, fences and other objects that it grows near.[3]
V. mustangensis is dioecious, with only female vines bearing fruit.[4]
Culinary use
The fruit can be potentially irritating to the skin when handled, and are mildly unpleasant to eat raw because of bitterness and a high acidity content.
This grape has a list of culinary use as jelly, pie-filling, wine and grape juice, all of which are typically processed with heat and sweetened with sugar. [4]
Mustang grapes have been used to make mustang wine since before the Civil War.[5]
The fruit and leaves of Mustang Grapes may also be used to dye wool.[6]
^C. Allan Jones, Texas Roots: Agriculture and Rural Life Before the Civil War, College Station, Texas: Texas A&M University Press, 2005, pp. 148-149 [1]
^Tull, Delena. Edible and Useful Plants of Texas and the Southwest: A Practical Guide. University of Texas Press, 1987, pp. 206-208.
