sloes

Sloes are the blue-black fruits of the blackthorn shrub, Prunus spinosa. The plant is a deciduous, spiny shrub or small tree native to Europe, western Asia, and northwest Africa, commonly found in hedgerows, scrubland, and woodland edges. It flowers in early spring with white blossoms, and the fruit ripens in autumn to early winter.

The fruit is small, about 1 to 1.5 cm in diameter, and wears a pale powdery bloom. It is very astringent and sour when eaten raw and is rarely consumed fresh. Like other Prunus species, the seeds contain cyanogenic glycosides, so the pits should not be crushed and eaten in quantity.

Sloes are used primarily for flavoring and liqueurs. The most famous preparation is sloe gin, made by steeping the berries in gin with sugar for several weeks. They are also used to make jams, jellies, syrups, and desserts, often after freezing or cooking to reduce bitterness and improve texture.

Harvesting typically takes place after the first frost or in late autumn. To prepare, sloes are commonly frozen to soften the skins and release flavor, then macerated in sugar and liquid (water, wine, or gin) and strained. They contribute tannins, acidity, and distinctive fruity notes to products.

Nutritionally, sloes are low in calories but high in tannins and polyphenols. They have a history in traditional European folk medicine and culinary use, but are mainly valued today for their distinctive flavor in beverages and preserves.