Qu'est-ce que le/la/l'Slo ?
The fruit of the blackthorn bush, a small, tart, purplish-blue drupe known for its astringency and used primarily for making sloe gin or jams.
Quel goût a le/la/l'Slo ?
Le/La/L'Slo a un goût intensely tart, astringent, sour avec des arômes fruity, slightly woody.
- Taste
- Intensely Tart, Astringent, Sour
- Texture
- Firm, Juicy, Dense Flesh
- Aroma
- Fruity, Slightly Woody
- Acidity
- High
Technical Metrics
Valeurs nutritionnelles
Per 50g (1/2 cup)Le secret du chef
Freezing sloes before using them for sloe gin or jam helps to burst their cell walls, releasing more flavor and juice, effectively mimicking the effect of a natural frost.
Substituts & Proportions pour Slo
Le meilleur substitut pour le/la/l'Slo est Crabapple, à utiliser dans un rapport de 1:1. Similar high acidity and pectin, excellent for jams, jellies, and tart infusions.
| Substitut | Proportion | Idéal pour |
|---|---|---|
| Crabapple Meilleur | 1:1 | Similar high acidity and pectin, excellent for jams, jellies, and tart infusions. |
| Damson Plum | 1:1 | A tart plum, good for cooking and preserving, though less intensely astringent than sloe. |
| Blackcurrant | 1:1 | Provides intense tartness and color, great for jams and cordials. |
| Quince | 1:1 (cooked) | Very hard and astringent raw, but softens and becomes aromatic when cooked, good for preserves. |
Comment choisir et conserver le/la/l'Slo
- Sloes are typically foraged rather than bought.
- Look for plump, dark blue fruits, traditionally harvested after the first frost to reduce bitterness.
Quels accords culinaires avec le/la/l'Slo ?
- Gin
- sugar
- lemon
- apples
- spices (cinnamon
- clove)
- wild game.
Questions fréquentes
Quel goût a le Slo ?
Intensely Tart, Astringent, Sour Fruity, Slightly Woody
Quel est un bon substitut pour Slo ?
Le meilleur substitut est Crabapple (1:1). Similar high acidity and pectin, excellent for jams, jellies, and tart infusions.
Comment choisir et conserver le Slo ?
Sloes are typically foraged rather than bought. Look for plump, dark blue fruits, traditionally harvested after the first frost to reduce bitterness.