Bromatological Analysis and Food and Gastronomic Value Proposals of Seagrape (Coccoloba uvifera)

Abstract

Seagrape or baygrape (Coccoloba uvifera) is a fruit distributed throughout the Caribbean that exhibits bioactive properties and nutrients of interest for the food sector. This characteristic represents an opportunity for the development of new food products with nutritional value and for enhancing its economic value for small producers. The present study aimed to perform a proximate analysis of sea grape pulp and seeds under both wet and dry conditions. Additionally, five food product proposals based on sea grape were developed to promote local development, including technological, culinary, and beverage applications. The results showed protein contents ranging from 4–5%, crude fiber from 18–20%, and fat from 1.6–1.8% in dry samples, with similar values between pulp and seeds. In wet samples, the proximate composition decreased due to the high moisture content, particularly in the pulp (82%). These findings highlight the nutritional and culinary potential of sea grape in products such as fruit pastes, beverages, and jams, as well as its incorporation into regional Mexican cuisine, including sauces such as pipian and innovative desserts such as sea grape cheesecake. The use of this fruit represents a sustainable alternative that promotes the utilization of an underexploited resource in the Mexican Caribbean.