Origin: It is said that Damsons originally came from the area around Damascus in Syria, hence the name which allegedly derives from the Latin Prunum damascunum or “Plum of Damascus” and that they were introduced into England by the Romans where Damson skins where used in the manufacture of purple dye. However many of the wild plum cultivars colloquially referred to as “Damsons” seen growing wild may be hybrids (cross pollinations) of the native Blackthorn and Cherry Plum, Bullace or other cultivars
Tree: Deciduous tree with dark bark and dark purple leaves CHILLING
Requirement: 650 chill hours required
Pollination: Self-fertile
Fruit: Small to medium sized fruit, oval shaped
Skin: Purple skin
Flesh: Golden yellow flesh
Harvest: March, mid – late
Uses: Fruits are not eaten fresh, but are flavoursome when cooked or preserved. These plums are once again having a resurgance of popularity amongst gourmets, who prize them for their high quality when cooked, the Damson plum makes fine sauces and jams, and great meat accompaniments
