Sloes, the small blue stone fruits of the blackthorn, are very suitable for creating liqueurs, schnapps or spreads. In this context, many people wonder whether the relatives of the plum have to be pitted when preparing certain delicacies. We have the answer.

Gutting sloes is a challenge

Sloe seeds contain hydrocyanic acid

The reason why most people, when experimenting with sloes in culinary terms, consider whether and how they can get the seeds out of the fruit is due to the fact that sloe seeds contain what is known as hydrocyanic acid. It is a colorless to slightly yellowish liquid that can cause poisoning in large quantities. However, the proportion of hydrogen cyanide is so low that damage to health can be largely ruled out.

tips

As long as you don't injure the pits of sloes while preparing delicious delicacies, there is no risk of prussic acid escaping.

Core the sloe or cook with the core?

Of course, it would be more pleasant to process sloes without seeds. However, it is very difficult to stone the fruit in advance. There are no reliable methods that can be recommended without any qualifications. Therefore, when in doubt, it is better to decide to boil the sloes with the core, then carefully strain them with a high-quality hand blender and finally strain the juice obtained. In the course of this, you automatically separate the seeds from the fruity liquid.

tips

Instead of a hand blender, you can also use a special strainer (often referred to as a "fleet lotte"). However, caution is advised - the sloe seeds are relatively large and could damage the household helper if they get under the metal disc.

Conclusion: core sloes with finesse

In summary it can be stated:

  • Sloe kernels contain toxic hydrocyanic acid
  • Only remove seeds AFTER cooking
  • to do this, pass the fruit very carefully
  • Use a hand blender or strainer for this
  • when straining, the seeds remain in the sieve
  • process the passed sloe

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