What natural event is often waited for to help sweeten and soften sloes post-harvest?
Answer
The first hard frost
A traditional method for making sloes more palatable for culinary use involves waiting until the first hard frost occurs after the harvest, which typically happens around October or November. This natural chilling process is believed to have a chemical effect on the fruit, specifically breaking down the harsh tannins that cause astringency. This breakdown softens the texture and mellows the intense sourness, making the fruit considerably more agreeable before it is used in jams, jellies, or infusions.
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