Sea grapes grow in coastal areas from south to central Florida. They’re edible, although tart with a big seed. The key is to simmer and strain them for syrups and jams.The toughest part is finding ripe sea grapes. First, they’re dioecious, so they require a tree with male flowers and another tree with female flowers to bear fruit. 
The other challenge to finding ripe fruit is that we’re not the only species out there waiting for them to ripen in late summer or fall. It was prime time while we were in Big Pine Key. I spotted long stems that had been stripped of fruit, likely by key deer. 
I figured I was out of luck.
As we were heading out on the boat one day, I spotted some! The sea grape was hanging over the water, dripping with fruit. Apparently the deer couldn’t reach them. Our neighbor said go ahead and pick them, so we pulled the boat next to the sea wall. 
The ripe fruit is pinkish purple. If you run your hands gently down the long bunches, they fall off with the slightest touch. These landed on the deck of the boat and rolled all over the place. If you’re on land, you can put a big sheet underneath the tree and shake it to collect them.
You can find lots of recipes for sea grape jelly out there. For more bold sea grape flavor (which to me is like a slightly salty, tart muscadine grape), try this quick and easy sea grape jam. There’s plenty of pectin in the fruit, so you won’t need anything but water and sugar. 
- 3 cups ripe sea grapes
- 1 1/2 cups water
- 1 cup sugar
- Bring the sea grapes and water to a boil and reduce to a simmer for about 30 minutes, smashing them with a potato masher or the back of a big spoon every once in a while. The seeds will begin to separate.
- Place a mesh strainer over a large measuring cup or bowl. Strain the juice through the strainer and use a spoon to press some of the pulp through as well.
- Combine one cup of the strained juice/pulp and one cup of sugar in a pot over medium heat. Bring it to a boil, reduce the heat and simmer for a few minutes. Transfer it to a jar. Allow it to cool at room temperature and then move it to the refrigerator to firm up even more.
- Use the jam in two weeks or freeze it.
- 3 cups sea grapes
- 3 cups water
- 1 cup sugar
- lime wedges
- coarse salt and/or sugar, for the rims
- 2 1/2 ounces sea grape syrup
- 2 ounces tequila
- 3 ounces lime juice
- splash of Grand Marnier (optional)
- Bring the sea grapes and water to a boil in a pot over medium heat, smashing occasionally with a potato masher or a large spoon to separate the fruit from the seeds. Reduce the heat to simmer for about 30 minutes. Place a mesh strainer over a large measuring cup or bowl. Pour the liquid through the strainer, but don't force the fruit through. Return the liquid to the pot along with the sugar and simmer until the sugar has dissolved. Pour it into a jar or measuring cup and allow it to cool.
- First, pour salt and/ or sugar on a small plate (wide enough for your glass rim). Run a lime wedge along the rim of the glass, then dip it in the salt or sugar.
- Fill a cocktail shaker with ice. Add the sea grape syrup, tequila, lime juice, and Grand Marnier. Shake it up and strain into the glass. Repeat.
The thing I love most about reading your blog is that you introduce me to so many interesting varieties of tropical fruits and vegetables I’ve never heard of! These are so interesting and that picture of you picking the fruit is adorable! You should offer wild Florida foraging classes!
Thanks, Coley! I’d love to know more about foraging here. I’ve only scratched the surface. p.s. I’ve got 4 of your Sun Gold tomato plants growing strong. yay!
Wow! I had no idea that sea grapes were edible! Learn something new everyday!
I wish they were better to eat straight off the vine. What a perfect beach snack that would be!
Thank you very much for your information on the Sea Grapes, actually it is something new to me until someone show me a leave and ask me if I knew anything about it & you are right, no clue at all!..then anther picture with fruits on the Instragram tell me I need to check this out & so it is after all an edible plant..will share it with my close friend about it..Thank you for sharing & please keep it up. Happy day!
I’m so glad you found the recipes! Enjoy the sea grapes. 🙂
Great jam recipe! I love how you don’t even need pectin and it’s still thickens! We’ve been adding a hot pepper to give it some kick for crackers and cream cheese! Amazing!
One question: I feel like I never have a cup of juice and pulp… works out using a 1:1 proportion though!
Thanks for the hot pepper tip! I’ve got a crop of sea grapes ripening now. I’m going to check out those proportions.