What Are Sloes?

At first glance, sloes look confusingly similar to plums, as they are presented in an equally rich deep blue. In fact, the drupes are distantly related – but that’s all they have in common. We reveal what distinguishes the sloe thorn.

Interesting facts about sloes

Sloes grow on the bush and are native to Germany. Also known as blackthorn, sloe, and hedgethorn, the bushes are often found on the edges of paths and forests. Hobby gardeners appreciate their frugality, plant sloes in sunny locations, and enjoy the fragrant flowers and fruits. Like plums, nectarines, and greengage, these belong to the stone fruits, but unlike the popular types of fruit, they are rarely commercially available. If you have the possibility of a wild collection or garden harvest, you should grab it – because the sloe has a lot to offer. Wear gloves when picking to protect yourself from the sharp thorns on the branches.

Purchasing and storage

The best place to buy sloes is at a farmer’s market, otherwise, they are available for free in nature. The main harvest time is in November and December after the first frost. The cold makes the stone fruit edible. If you harvest sloes beforehand, the green pulp tastes far too tart. The frost makes it softer and a little milder. If you have caught specimens that have not yet been exposed to sub-zero temperatures, you can catch up by freezing them. Alternatively, the fruits become more digestible if you pickle the sloes. Process the fresh stone fruit as quickly as possible, it spoils within a few days. If you want to stock up, sloes are easy to dry or dehydrate.

Kitchen tips for sloes

Since raw sloes taste sour even after the effects of frost, the fruits are usually processed. Popular recipes include sloe jam, sloe schnapps, and sloe liqueur, also known as sloe fire. You can also juice sloes, make sloe syrup, or prepare a compote. As a dried fruit, the wild fruit refines sauces for game dishes. Whichever recipe you choose, you should always discard the core – it contains a substance that can be converted into toxic hydrocyanic acid when eaten. While for adults larger amounts can be problematic, sometimes a few sloe seeds are enough for children to trigger gastrointestinal problems.