Slatko

From Wikipedia, the free encyclopedia
Jump to: navigation, search
Slatko
Slatko fragaria vesca sumske jagode woodland strawberry Vlasotince.jpg
Slatko with woodland strawberries
Type Dessert topping
Place of origin Serbia, Bulgaria and the Balkans
Main ingredients Fruit or rose petals
Cookbook: Slatko  Media: Slatko

Slatko (Serbian: слаткō, Bulgarian: сладко, meaning "sweet") is a thin fruit preserve made of fruit or rose petals in Serbian, Macedonian and Bulgarian cuisine. Almost any kind of fruit can be used, like wild strawberry, blueberry, plum and cherry. Traditionally, all guests in a Serbian home are greeted with a spoonful of slatko and a cup of water as soon as seated. Particularly honoured guests are offered twice, although any guest can ask for another taste, to honour the housekeeper. For the second taste another spoon must be used. To ask for the third time, if not offered, is regarded as an improper behaviour, although usually granted. Alternatively, in the same manner, the guests may be offered honey (or asked to choose). The tradition of slatko is common and widespread only in the historical Serbia, south of Sava and Danube and was unknown in Vojvodina.

Slatko is used as a topping for ice cream and waffle shortcakes, and as a filling in pancakes.

Variants[edit]

The most usual types of slatko are those made of whole strawberries, slightly unripe skinned plums or sour cherries. Other fresh fruits like raspberries, sweet cherries, watermelon cubes, rose petals, quinces, grapes, figs, skinned apricot halves or quarters, peaches, blueberries, blackberries or redcurrants can also be used. If a plum slatko is prepared, walnut halves or almonds may be added to the mixture or even inserted into the plums themselves to replace the pits. Some fruits and vegetables (like rhubarb and physalis) rarely grown in Serbia have also been demonstrated to be well suited for slatko. Frozen berries and fruits may be used as well, but the amount of water and the cooking time should be adjusted accordingly.[1]

See also[edit]

References[edit]