Why is the raw sloe notoriously harsh and highly astringent when consumed unadulterated?
Answer
Its significant tannin content
The raw sloe fruit possesses an intensely tart and highly astringent flavor profile when eaten directly off the bush. This characteristic bitterness and drying sensation is directly attributed to the dense concentration of tannins present within the fruit. While these tannins are responsible for making the fruit unpleasant to consume fresh, they are also the compounds associated with its historical reputation as a digestive aid, particularly for managing loose bowels due to their inherent astringent properties. Managing this high tannin level through processing, such as freezing or cooking, is essential for palatability.
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