What Is a Damson Plum?
A damson plum is a variety of plum (Prunus domestica) with dark purple-blue skin and firm, sweet flesh. Its dark skin color comes from anthocyanin pigments, which are also found in fruits such as blueberries.
It ripens in late summer; its firm flesh and balanced sweetness make it suitable for eating fresh and for making jam, marmalade, and prunes. Its dark color also carries through to products made from it.
Damson Plum Nutrition Facts
Like other plums, damson plums provide approximately 46 kcal and fiber per 100 g; they are a source of vitamin C and potassium. The anthocyanins in the dark skin are notable plant compounds. Values specific to this variety are approximate and based on a general plum profile.
What Are the Benefits of Damson Plums?
With their fiber, vitamin C, and anthocyanin content, damson plums can be part of a balanced diet; research into plant compounds in dark-colored fruits is ongoing.
This is general information; a damson plum is a food and is not a substitute for medical treatment.
How to Choose Damson Plums
A good damson plum is dark purple, plump, and ripe enough to yield slightly when pressed; a fine whitish bloom on the skin is a sign of freshness. Wrinkled or leaking fruit is past its prime.
- The skin should be dark purple, plump, and naturally coated with bloom
- It should yield slightly when pressed; one that is rock-hard is unripe
- Discard fruit that is cracked, bruised, or leaking
How to Store Damson Plums
Ripe damson plums keep in the refrigerator for a few days; preserving the natural bloom on the skin is a sign of freshness. For longer storage, dry them or process them into jam or marmalade.
How to Use Damson Plums in the Kitchen
Damson plums are eaten fresh and are also used in jam, marmalade, compote, and tarts because of their firm flesh and sweetness. Some varieties are dried into prunes.
How to Make Damson Plum Jam
Remove the pits and let the damson plums sit with sugar until they release their juice, then simmer over low heat until thickened; their dark color gives the jam a lovely hue, and lemon juice helps it set.
Can Damson Plums Be Dried?
Yes. Their firm flesh and balanced sweetness make them one of the most suitable varieties for making prunes; dry them in the sun or in a dehydrator.
What Recipes Use Damson Plums?
Damson plum jam, damson marmalade, compote, tarts, and prunes are among the best-known uses.
Frequently Asked Questions
What is the difference between damson plums and regular plums?
Damson plums have dark purple skin, firm flesh, and a sweet flavor; compared with yellow or red table plums, they are considered better suited to jam and drying.
When do damson plums ripen?
They generally ripen in late summer, in August and September, when they reach their sweetest and plumpest stage.
Why are damson plums dark purple?
Anthocyanin pigments in the skin create the dark purple-blue color; these compounds also color the jams and desserts made from the fruit.
Can you eat the pit of a damson plum?
No. The hard pit is not eaten and is removed from the fruit when making jam or prunes. Only the flesh is consumed.
How should damson plums be stored?
Ripe plums keep in the refrigerator for a few days; for longer storage, dry them or process them into jam or marmalade.