Ten Sloe Fruit Recipes
I love sloes. I love their flavour, colour and goodness. I love that they’re so common and easy to find. I’m not so keen on their thorns. Sloes are the fruits of the blackthorn (Prunus spinosa) and have been used for thousands of years by humans as food. But what did they do with them?
We know about the traditions of sloe jelly and sloe gin, though I very much doubt that our ancestors just used these fruits to flavour drinks. Piles of sloe stones at archaeological sites imply more of a foodie use. One of the things I love about having a full-time business revolving around wild food, is that I can put lots of time aside for foraging. Time to read (about foraging) and experiment with processes, recipes, seasons and picking sites. Over the years I’ve acquired over ten sloe fruit recipes from friends, colleagues, books and my own experimentation.
Exploring Sloes for Food and Drink
In my first book Wild Food Foraging in Cornwall and the Isles of Scilly I share a couple of classic recipes with sloes – sloe gin and sloe gin chocolates. A couple of winters ago I shared my proud, new creation for a Sloe Treacle Tart, you can find the recipe here. I’ve even written a song about sloes which I share on the Singing Foraging Experience. Here’s a taster of it – the Sloes Song.
I’ve used sloes for sweet and savour dishes. Lapping up their vitamin C and antioxidants as if winter’s going to last for months (which it often feels like it does if you live in rural areas). So what are these ten or more recipes? Well, I save these recipes, tips for participants on my foraging courses. On a course there’s plenty of time to share, including wild tasters. And each course is followed up for an email of recipes and useful links. Meanwhile here’s a few tasty shots from my exploratory time in my kitchen with sloes. You can find out more about my foraging courses here.