sea grapes Caulerpa racemosa, one of the green seaweeds, with ‘plastic-looking grapelike nodes borne on branches’. The green is not just green, but vibrant green. This seaweed is always eaten fresh, and should be consumed within hours of being harvested (although Patricia Arroyo Staub, 1982, comments that sea grapes can be kept successfully in a refrigerator for a few days, provided that they are not washed until taken out for consumption). In the Philippines it is usual to eat them with fresh onions and tomatoes. In Indonesia they may be coated with sugar; in China, added to noodle soup; in Taiwan, quick fried or boiled.
