Coccoloba uvifera
Sea grape is a coastal Caribbean fruit that grows in large, grape-like clusters on trees along beaches and dunes. The fruits turn from green to deep purple when ripe and have a mildly sweet, wine-like flavor. Traditionally eaten fresh, made into jellies, or fermented into homemade wine.
Eat ripe purple fruits fresh by sucking the pulp from the seed, or cook down with sugar and water to make a thick sea grape syrup or jelly. Traditionally fermented into homemade wine along Caribbean coasts.
Fresh sea grapes should be kept refrigerated and consumed within 3–4 days. Syrups, jellies, and wine have a much longer shelf life when properly bottled.
Contains vitamin C, iron, fiber, and polyphenol antioxidants. Lower in sugar than table grapes, with about 60 calories per 100g.
.jpeg)
A traditional Caribbean homemade sea grape wine — deep ruby-red, fruity, and slightly tart. Brewed from wild-harvested coastal sea grapes using an authentic island winemaking method passed down through generations.
A deep-purple sea grape jelly — sweet, slightly tart, and uniquely Caribbean, perfect on toast or with cheese.
See how Sea Grape stacks up against other tropical fruits — nutrition, taste, and uses side by side.
Open Comparison Tool →Soursop vs Sweetsop? Papaya vs Banana? Discover which Caribbean superfruit is your perfect match.
Find Your Match →Think you know Caribbean fruits? Take our 5-question quiz and unlock a special reward!
Take the Quiz →The ultimate ebook with 50+ fruit profiles, 100+ recipes, nutrition facts, and seasonal guides. Your complete tropical fruit encyclopedia.
