Science and the Sea Podcast
The University of Texas Marine Science Institute
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Sea Grapes
Biting into a bunch of sea grapes is a bit like having a mouthful of Pop Rocks-lots of little “pops,” followed by bursts of flavor. But in the case of the sea grapes, it’s the briny flavor of the ocean. Sea grapes aren’t really grapes at all. They’re a form of seaweed-a type of green algae that’s especially common in parts of Asia and the western Pacific Ocean. It grows in shallow waters near the coast-usually at depths of no more than 10 feet or so-and usually on rocky bottoms. It can form large beds or meadows. A sea grape organism anchors itself to the bottom. Horizontal stems branch outward, growing “fronds” that are spaced a few inches apart. Each frond can be a foot long, and is packed with grapes-delicate bulbs of liquid about a millimeter across. The size of the bulbs has earned them another name: sea caviar. Sea grapes have been cultivated in the Philippines since the 1950s, and in Japan since the ’60s-especially the island of Okinawa. They’re known by several names in Japan, including lato and umibudo. And they’re a popular delicacy. The grapes are eaten in salads and sushi, as a garnish, or on their own as a treat. Sea grapes are good sources of vitamins, minerals, fiber, and antioxidants. They have antifungal and antibiotic properties, and they appear to lower blood pressure. They also have potential uses in skin-care products. Perhaps best of all, they continue to provide little bursts of flavor for their many fans. The post Sea Grapes appeared first on Marine Science Institute. The University of Texas at Austin.. ]]>
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