Damson

Damson is the common name for the fruit of several cultivated plums in the Prunus domestica group, typically described as Prunus domestica subsp. insititia. The trees are small to medium in size and form a rounded to spreading crown; they flower in spring with white to pale pink blossoms.

The fruit is small to medium, oval or oblong, with a blue-black skin and a pale bloom. The flesh is greenish-yellow, firm and tart when not fully ripe, and becomes sweeter as it ripens. Damsons are widely used for cooking and preserves because of their acidity and high pectin content, though fully ripe fruit can be eaten fresh. They are especially valued for jams, jellies, chutneys, and desserts, and are also used to flavor liqueurs such as damson gin.

Cultivation and distribution: Damsons are grown in temperate regions of Europe and North America. In Britain they have a long culinary tradition, with several regional cultivars such as the Shropshire Damson. Pollination is typically by bees; many cultivars are partly self-fertile but benefit from cross-pollination by nearby plants.

Storage and handling: Damsons store poorly at room temperature but can be refrigerated for several days and freeze well when pitted. They can also be dried or used in various traditional recipes.

Etymology and history: The name damson is thought to derive from damascene, linking it to Damascus, though the exact origin is uncertain. The fruit has been cultivated in Europe since at least the early modern period.