Muscadines get ripe at different times of the year. These apparently are the mid-fall type. Some people call them scuppernongs. My mother made the best muscadine preserves. You might even call it muscadine marmalade as she included the tart skins. It was bursting with intense flavor. There was nothing better to put on a buttered high-rise biscuit.

I enjoyed bringing out the texture of the leaves as they came in and out of the shadows. I used quinacridone deep gold as the main color for the ripe fruit.