The damson plum is a subspecies of the plum. It is in the rosaceous plant family and is in the a stone fruit group. It is originally from Asia, from where the Romans brought it to Italy in 150 B.C. and cultivation began in the Mediterranean region.
Unlike the plum, the damson plum is egg-shaped and has a pronounced seam. Its deep dark blue skin usually has a whitish transparent coating that protects the fruit against drying out. Damson plums are better than plums, Greengage and Mirabelle in transport for wholesale delivery, due to their firmer pulp. Damson plums should be stored in a cloth inside the refrigerator; otherwise they’ll lose their moisture inside dry refrigeration. Damson plums contain lots of fruit sugar, which is why they are very nutritious and suited for drying. Thanks to their many dietary fibres, they can help with digestion problems. Off-season, damson plums can be enjoyed as dried prunes, and they have a good effect on the digestive system.
Season: From August to October
Nutritional Value: Damson Plum – Swiss food composition database
Did you know...?
The damson plum contains a wide range of vitamins and minerals.
1 portion a day corresponds to:
Five to seven damson plums