Damson

* **Appearance:** The fruit is typically a **deep blue-purple to near-black** colour with a powdery, waxy "bloom" on the skin. It has firm, yellow-green flesh and is a "clingstone" fruit (the flesh adheres to the pit). * **Flavour:** Damsons have a **distinctive, rich, and somewhat astringent (tart)** flavour when raw, setting them apart from sweeter dessert plums. They are rarely eaten fresh, but their flavour mellows and becomes complex when cooked. * **Primary Use:** They are a favourite for **culinary applications**, prized for their high pectin content and intense flavour that makes excellent **jams, preserves, chutneys, tarts, and wine**. The name is believed to derive from Damascus, Syria, an ancient centre of cultivation. * **Nutrition:** Damsons are a good source of **fiber, antioxidants (like anthocyanins), and Vitamins A and C**. Would you like to know more about the **different varieties** of damson plums or some **historical facts**?