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Dark blue and juicy – a perfect snack for summer
Ripe damson plums are a fast source of energy, thanks to their fructose. Whether fresh from the tree or in a cake, they are always a pleasure.
Damson season begins in August. The blue-violet treat accompanies us into autumn with sweet memories of summer. Many people see damsons and plums as the same fruit. The two drupes (stone fruit) are close relatives, but there are significant differences. Sometimes called damask plums, you can recognise damsons by their rather elongated shape and their smooth skin without any side indentations. In addition, damsons are dark blue to almost black, while plums tend to be more reddish in colour.
|Class||prunus (rosaceous plants)|
|Calories||43 kcal per 100g|
|Nutrients||8.8g carbohydrate, 2.3g fibre, 0.1g fat, 0.6g protein per 100g|
|Season||August to October|
|Storage||in the refrigerator|
|Shelf life||approximately 1 week|
Actually, it doesn't take any other reason to eat damsons than this: they are simply delicious. But damsons have even more appeal than just their taste. They contain practically no fat and thus are no obstacle to those looking to follow a healthy diet. The fructose in the fruits provides their light sweetness.
Damsons have several properties that make them particularly attractive to bakers. On the one hand, damsons are ideal for cutting into smaller pieces because the flesh practically detaches itself from the stone. In addition, damsons contain comparatively little water, which means they retain their shape in a cake and they don’t make the bottom soggy. Furthermore, their slightly sour taste makes the ideal counterpoint to sweet cake batter. For the same reasons, damson plums are also suitable for cooking, for example, a confiture or chutney.
Damsons taste best fresh from the tree, but of course not everyone has one in the garden. Regionally grown fruits are almost as good in terms of freshness and taste since they don’t have long transport routes and can therefore remain on the tree until they are fully ripe. It is therefore worth specifically looking out for Swiss damsons during the season. Comparatively, the Swiss don’t grow so many damsons, however. Germany and Romania are the leading producers in Europe.
Fresh damsons can be recognised by their smooth, firm skin and intense colour. The white coating is a natural protective layer and ensures the fruit a longer shelf life, which is why you should only wash them shortly before consumption. And if much of the white protective layer is still preserved at the time of purchase, the fruits were probably treated with special care.
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