Have you ever been to a sea buckthorn harvest? Now you can!

Sea buckthorn is grown on nearly 500 hectares in Hungary today. Its fruit is a berry fruit, radiant, bright orange in color. It contains a lot of vitamins and antioxidants, which is why it is a natural ally of our immune system in the fight against invading bacteria and viruses. After rose hips, sea buckthorn fruits have the highest vitamin C content. Due to its medicinal effect and “undemanding” (it lives on any soil) it is now spread almost all over the world. Depending on the weather, the sea buckthorn fruit ripens from the beginning of August to the end of September, when the harvest and processing take place. Sea buckthorn berries have a pleasant, sour taste and are often used to make jam, syrup or juice.

Attila Kiss and Zsíros Tünde, a married couple farming their six-hectare organic plantation in Tápiószentmárton, have been producing processed sea buckthorn products, various flavored juices, chutneys, jams, and syrups since 2020. The version of the latter mixed with elderberry was awarded a gold rating by the expert jury at the most recent Hungarian Flavors Competition, where their chutney wine jelly, their apple-honey sea buckthorn jam, and their honey and “plain” sea buckthorn marrow also received recognition. Not only at home, but also at one of the world’s most famous food accreditation competitions, the English Great Taste, Hungarian sea buckthorn specialties were noticed. Last year, their chili plum chutney, and this year their wine jelly and mango syrup were each enriched with a precious star indicating quality.