When do you think the sloes will be ready to pick? This is the best season to pick sloe berries for sloe berry desserts.
SLOE berries are a seasonal favorite for their rich plum flavor and can be found in sloe gin, vodka, jelly, syrup, and chocolate, but when is the optimum time to pick them for a ripe, plummy addition to your recipes?
The apparent time to pick sloe berries is when they’re at their ripest, but knowing when they’re ready to be picked is the greatest way to get the most out of these black-thorn bush berries. The bitter-sweet berries are easy to find, even if they aren’t in your garden; they can be found all throughout the country, and this is your guide to gathering them.
Early in the spring, blackthorn bushes bloom, producing an abundance of white flowers before the leaves appear.
The white blossoms of the blackthorn are complemented by bushes with green oval shaped leaves throughout the summer, with purple berries blooming from late summer to fall.
Every year in the autumn, sloe berries can be found in plenty.
These little, damson-like fruits are produced over the blackthorn bush and are most ripe following the first frost of winter.
Blackthorns bloom between March and April and provide fruit from August through November; however, the tastiest sloes should be picked later in the season.
In September, it’s a little early to be picking significant quantities of sloes, but by the end of October, there will almost certainly be a glut of the small purple berries for you to pick.
Most sloes are in ideal picking season in the UK between late October and early November, so start picking in time for those sloe christmas liquors and puddings.
It’s vital not to pick sloe berries too early because the first frost has a significant impact on the structure of sloes, making them excellent for festive sweets.
If you’re keen to harvest sooner, the impacts of the first frost can be recreated by using your own freezer, according to the Woodland Trust.
“These days, there’s no reason why you can’t pick them early, bag them up, and pop them in your freezer to simulate that first frost,” they wrote on their website.
“The theory is that the frost cracks the skins, allowing the juices to flow into your gin without the need for you to go.”Brinkwire Summary News”.