Eat sloe raw?
In earlier times the sloe was planted as a natural boundary for pastures and property. The sharp thorns of the sloes make a sloe hedge impenetrable. Sloe blossoms and also the fruits can be eaten. However, it is not advisable to eat the raw fruits.
Worth knowing about sloes
Sloe bushes are among the oldest and most well-known cultivated plants. They carry mighty thorns and, with their white flowers, stand in the front row when the fragrant scents and blossoms of spring ring in.
- The sloe fruits are ready for harvest at the end of October - beginning of November after the first frost. Harvesting sloes is quite a laborious and prickly endeavor.
- You should therefore be well equipped for the sloe harvest: A sturdy jacket with the smoothest possible surface and gloves protect you from the sharp thorns of the sloe bushes. A walking stick with a curved handle will do you a good job pulling down the branches to pick the sloe fruits.
Sloes - the "special fruits"
- The fruits of the sloes are about 1.5 cm in size and look like small round plums. Their inner workings consist of an elongated core. They are green in the growth phase, but change color as they ripen. When ready for harvest, they hang dark blue to black on the bush.
- The "community of sloe lovers" is divided on whether the full sloe taste can also be achieved by artificial freezing in the freezer. Try it out.
The spherical dark blue fruits of the sloe do not necessarily belong to the ...
Can you also eat sloes raw?
The consumption of raw sloes is not recommended. It can lead to stomach and intestinal upset, because the ingredients of the sloe have an astringent and laxative effect. Sloe fruits have u. a. a high proportion of tannic acid. The taste is accordingly. The kernels of sloes also contain hydrogen cyanide.
- The fruits of the sloes must always remain on the bush until they are properly frozen through. The frost sets an enzyme process in motion, in the course of which the sloe fruits lose some of their tannic acid and develop sweetness. This special combination results in a sweet, tart, unmistakable taste. Only in this condition is the sloe suitable for eating and versatile in the kitchen.
- Sloes are usually used in conjunction with other fruits - as a flavor carrier for jams - or too Sloe liqueur or sloe brandy, because the aroma of sloes is very special.
- You can make very tasty, unusual jams with sloe pulp: the sloes in water simmer, pass through a sieve - the pulp enriches you jam in terms of taste unbelievable. An interesting jam combination is, for example, Hokkaido pumpkin, apple and sloe pulp - flavored with lemon thyme.
- Also as spicy garnish to meat dishes, especially to Wild, sloes taste excellent: You can clean sloe with sugar, cloves, vinegar and cinnamon bring to the boil and serve with a meal like a chutney.
- Sloes make delicious juices in combination with other fruits: The mixture of blackberries and sloes is very tasty. Sloe quinces jelly tastes good. If you are a "soup killer", it is worth trying pumpkin and sloes combined in a delicious soup to enjoy.
In any case, the sloe with its detoxifying and blood-purifying ingredients is one of the most interesting plants that have almost been forgotten. It is definitely worth rediscovering them, because the flowers and fruits of sloes are healthy and versatile.
