In the heart of the Sila National Park, among pine woods and clean air, the Pupo family grows blueberries, strawberries, blackberries, raspberries and currants using natural methods. Every fruit is hand-picked at the right moment of ripeness.
Wild Berries
Grown at 1,250 metres of altitude, our wild berries ripen slowly, concentrating aromas and flavours the lowlands never know.
The Blueberry
The blueberry (Vaccinium Myrtillus) is the heart of our production. Thanks to its antioxidant, anti-inflammatory and vasodilatory properties, it is one of the most precious fruits Sila can offer.
The berries contain natural acids, vitamins A and C, tannins and anthocyanin glycosides – the pigments that give the fruit its characteristic blue-purple colour and make it a natural ally for circulation and eye health.
Sila Strawberries
Sila strawberries grow in a pristine highland environment, where the rich soil and cool climate enhance their flavour and nutritional properties. The season runs from May to July.
Rich in vitamin C and antioxidants, they reduce cardiovascular risk and inflammation. Their intense, sweet flavour makes them perfect fresh, in jam or as a topping for our frozen yogurt.
Blackberries
Blackberries are rich in vitamin C and antioxidants, useful in countering age-related conditions.
They belong to the Rubus genus and have a tart flavour that makes them suitable both to balance sweet dishes and to enhance savoury preparations. They are traditionally used to make jams for filling cakes and tarts, or simply to spread on bread or rusks.
The Raspberry
Raspberries (Rubus idaeus) grow spontaneously in the woods of Sila, but can also be cultivated. They prefer a mild climate and are found in hilly and mountain areas up to 2,000 metres of altitude.
They contain minerals – magnesium, potassium, phosphorus and sodium – and vitamins A, B-group, C, E, K and J. Made up mostly of water, they are diuretic, refreshing and detoxifying fruits. Being low in sugar, they are also suitable for those following low-calorie diets.
The Currant
There are three varieties of currant: red, black and white, each with specific properties and benefits. The plants flower in spring and offer a spectacle of blossoms that burst into brightly coloured berries.
It is a small fruit with a bold, tart flavour, often used to make preserves, juices, smoothies and jams, as well as paired with many savoury foods such as meat and fish.
