Sea buckthorn is a fruit that grows in Europe, even in my own country, and yet I had never heard of it until I saw bottles of its juice here in Chinese supermarkets. That’s probably because, at least according to Wikipedia, the fruit is very acidic and unpleasant to eat.
They’re also difficult to harvest due to the abundance of thorns on the plants. You can, however, use the fruits to make juice or jams if you just add enough sugar. That’s how the once sour, almost inedible berry found its way to my kitchen.
The juice still had to touch of sourness, which reminded me of a green apple, but there was also a sweetness that I would swear resembles pineapple. It was nice to find multiple layers of flavor in the juice of only one fruit. That’s something you normally only find in a blend of juices. It’s good for you too, as it’s high in vitamin C.
Fear Factor – 0 / Taste Test – 9