The fruit, called as a "sloe" is a drupe 10-12 mm in diameter, black with a pale purple-blue waxy bloom, ripening in autumn, and harvested in October or November - usually after the fruits frost.
They are thin-fleshed, with a very strongly astringent flavour when fresh.
The fruit is similar to a small damson or plum, suitable for preserves, but rather tart and astringent for eating, unless deeply frozen.
Soles can be made into jam, preserved in vinegar or sole gin.
We can offer you:
- frozen in cartons with plastic bag of 15-20 kg
- dried in sacks of 25 kg
Harvesting period is in October-November.