I wonder about the box of muscadines you purchased. There is a lot of variation between the different muscadines in sweetness, tartness and flavor, but I have never had one that had just a 'hint' of foxiness; they have all been very foxy or dare I say musky? Chlorine has never been a flavor detected by me in my various vines, so again I wonder about the box of muscadines you purchased.
Before the realization that the skins were just loaded with antioxidants, most people would use the bite, suck, spit method of eating. Bite off one end, suck out the pulp then spit out the seeds. You lose a lot of bitterness and for many, the unpleasant skin.
As farmerdill mentioned, the taste might not be for some; like cilantro. But as the main grape of the Deep South, millions of folks grew up with fresh muscadines picked when exactly ripe, muscadine jelly spread across a buttermilk biscuit, and my favorite, sweet muscadine wine sitting on the porch as the sun goes down. Perhaps the social experience surrounding my consumption has led to an appreciation of the different flavors.
