The seagrape originally grew along the coast of the Caribbean and is resistant to salt and wind because of its rugged, leathery leaves (25 cm). The 2 cm wide fruits grow in clusters, like a true grape, and turn red when ripe. They taste sour and can be eaten fresh, but, for example, also be processed ​​into jam, juice or wine. The species can also be kept as a houseplant and is easy to take care off. You just have to provide a bright spot and some sun.
Sowing instructions: First soak the seeds in water for 48 hours. Then sow them in sowing mix and let them germinate at 25 to 30 degC. Keep the soil constantly moist.
Family: Polygonaceae Scientific name: Coccoloba uvifera Common name: Seagrape Native to: Caribbean