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| SLOES. |
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| INTRODUCTION |
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ORIGIN AND VARIETIES
These fruits are native to Asia and Europe and they can be seen in the wild state in margins of ways or gorges. They grow in humid areas and in some cases, like the sloe brandy, they can be to 1.500 meters of altitude. They mature during the summer months and autumn. At present, species are cultivated with commercial ends, for what is easy to find them on specializing markets. The sloe, in the last years it has begun to be cultivated in diverse Eastern bloc of Europe and in the United States. In Spain his cultivation is beginning spreading to supply to the producing industry of the sloe brandy, a tipsy Navarre that uses the sloes as a raw material.
 Also known like sloe brandy, it grows wild grouped in the margins and gorges. In calcareous and humid areas up to 1.500 meters of altitude. There are small drupes or grains with spherical form of violet color and with a smooth and round pip. His color is dark blue, almost black and they are wrapped of the thinnest color layer purple (the pruina) that gives him the whitish violet tone and that disappears on having touched it with the finger.
HIS BEST EPOCH
They are available for his harvest during September and October
CHARACTERISTICS
 the fruits have egg-shaped form.
 have a 10-14 millimeters approximate diameter.
 the skin is violet or blackish with a whitish pruina that remains in the plant during the whole winter. The pulp is green and she hides a spherical bone of approximately 7 millimeters.
 is sour, although it becomes milder with the maturation.
HOW TO CHOOSE THEM AND TO PRESERVE THEM
On having chosen this type of fruits, it is suitable to be fixed in his color, it has to be brilliant and intense. Road surfaces must be to the tact and dry seasons, since the soft and humid ones get damaged earlier. They usually deteriorate for dehydration, quitter of the small grains that form them or rust.
Normally the aroma accompanies to the aspect of the food and there are usually very perfumed fruits.
There must not be acquired the fruits that are not mature thinking that they will mature already at home, since this will not happen. It is not also suitable to acquire them too mature since they lose his juice.
NOURISHING PROPERTIES
These fruits are of low caloric value for his scarce carbohydrates contribution. There are especially rich in vitamin C the black redcurrants and the red ones, which have quantities major than some citrus fruits. In general, the wild berries are a good fibre source; that improves the intestinal transit, and of potassium, iron and calcium (these two last ones of worse use that the proceeding ones from food of animal origin), tannins of astringent action and of diverse organic acids. Nevertheless, what in fact it characterizes to these fruits is his plenty of natural pigments (antocianos and carotenoides) of antirust action. In the human feeding, this type of fruits constitutes one of the most important sources of antocianos, who award his typical color and who are together with such organic acids like the oxalic acid or the malic acid, responsible also for his flavor. The vitamin C has antirust action, as the antocianos and carotenoides. The above mentioned vitamin intervenes in the formation of collagen, bones and teeth, red globules and favors the absorption of the iron of the food and the resistance to the infections. The potassium is necessary for the transmission and generation of the nervous impulse, for the normal muscular activity and it intervenes in the water balance inside and out of the cell.
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