FreshPoint

Description:

These small, plumlike fruits take their name from Damascus, which is probably where they originated. They have deep blue-black skins with an attractive bloom. The flavor is very strong and tart, which makes them more suitable for cooking than eating out of hand. Damson Plums grow wild, but we have a grower who grows them and harvests a small amount during the summer. Damsons can be stewed and used in pies, tarts, ice creams and fools, but they are most commonly used for canning or for jams and jellies. Once cooked with sugar, they develop a pleasantly spicy flavor. A traditional old English sweetmeat is damson cheese, very thick fruit pulp boiled with sugar to make a solid jam similar to quince cheese, which can be eaten with bread and butter or biscuits. The tart flavor of damsons makes them particularly suitable for savory dishes, such as pork or lamb casseroles. The fruit can also be made into wine or damson gin.