SERBIAN HOSPITALITY TRADITION: SWEET TREATS AND WATER

In Serbian tradition, hospitality is inseparable from the offering of sweet preserves and water.

These preserves, known as "slatko," are made from various fruits, with each jar typically containing a single type of fruit rather than combinations. While strawberries, cherries, figs, and sour cherries are among the most common choices, the spectrum of fruits used is extensive.

Traditionally stored in glass jars, slatko serves not only as a delicacy but also as a thoughtful gift for friends or business associates. However, the decline of this tradition in urban areas during the latter half of the 20th century sparked lamentations from writers and poets such as Momo Kapor and Duško Radović.

Kapor nostalgically reminisced about waking up in a Serbian household to the sight of cherry preserves, a misted glass of cold water, and a tiny glass of homemade brandy. He described how these cherries, served with love, washed away the bitter taste of disappointment and futility, restoring the lost flavors of blessed intimacy and kindness.

Similarly, Radović lamented the relegation of this nearly 200-year-old tradition, a symbol of Serbian hospitality, to the periphery of contemporary culture. Even in Byzantine times, sweetened fruits adorned the tables of noble households.

According to ethnologist Violeta Cvetanovska of the National Museum in Kraljevo, Queen Natalija used slatko to jest with foreigners, continuing a tradition that welcomed even the likes of the renowned painter Biađa Fagoni. Upon his arrival, he was presented with sweet preserves in a glass, accompanied by water, a custom entirely foreign to him. Assuming he was expected to consume everything, he indulged until illness overcame him. It was only then that Queen Natalija clarified that a mere spoonful accompanied by a sip of water would have sufficed.

Despite its waning prevalence, the tradition of offering slatko endures as a testament to Serbian warmth and generosity, embodying centuries of cultural heritage and hospitality.