Many first-time tasters are surprised by how sour sea buckthorn is. Understanding what does sea buckthorn taste like requires looking at why this berry has such a strong acidity.

Sea buckthorn is naturally high in organic acids, particularly malic and quinic acids. These compounds are responsible for the intense tartness that defines its flavor profile. Unlike cultivated sweet fruits, sea buckthorn evolved in harsh climates, where high acidity helps protect the fruit from pests and spoilage.

Sugar content in sea buckthorn berries is relatively low. This lack of natural sweetness means the acids dominate the taste, creating a sharp and concentrated flavor.

The berry’s skin and seeds also contribute bitterness, especially when crushed or blended. Improper processing can exaggerate these bitter notes, making the juice taste harsher than necessary.

So, what does sea buckthorn taste like in its natural state? It is unapologetically sour, with bitterness and earthiness layered underneath. This intensity is precisely why it is rarely eaten raw and instead prepared carefully.