It’s ideal as a topping for ice cream, pancakes, shortcakes, and waffles.
The basic slatko is made of strawberries but instead of strawberries, try raspberries, apricots (skinned, cut in halves or quarters, but not smaller), peaches, blueberries, blackberries, red currants, or whole, slightly unripe plums (skinned). If you make plum slatko, add some walnut halves to the mixture. You can use frozen berries and fruit also, but adjust the amount of water and cooking time accordingly.
The trick to making slatko is adjust the amount of sugar to compensate for the sweetness of the fruit you’re using. Sweeter fruit, less sugar.