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Damsons
The blue insider’s tip – a familiar superfood – the damson. A subspecies of plum, damsons belong to the stone fruit group and are a member of the rose family. Damsons travelled a long way to get here before becoming naturalised – they originally came from Asia, from where the Romans brought them to the Mediterranean region for cultivation in around 150 BCE.
Unlike the plum, the damson is oval and has a distinctive groove. Damson fruits are drier and firmer than plums. The deep blue skin, usually covered with a whitish coating, protects the damson from drying out. While plums can also be yellow, green or red, damsons are always blue-purple.
The damson’s sweet-and-sour flavour is refreshing. Damsons are rich in both vitamins (provitamin A, vitamins B, C and E) and potassium, which helps to detoxify and drain the body.
What makes damsons healthy?
Damsons and plums are packed with minerals. They also rich in calcium, iron, magnesium and phosphate as well as potassium, as mentioned above.
The above vitamins boost the immune system, metabolism and nervous system. Damsons are also full of dietary fibre, meaning they can also help with digestion problems. Dried damsons are as good for the digestion as fresh, so they can be consumed as prunes when not in season.
If you eat five to seven fresh damsons, you have already had one of the recommended five portions of fruit and vegetables per day. For both children and adults, damsons make a super, healthy mid-morning or afternoon snack for the office, school or your free time.
Damsons – an energy bomb
With approximately 45 calories per 100 g, damsons are not nearly so heavy on the waistline as chocolate. Their high fructose content gives you a very quick energy boost, making damsons an ideal snack for work or sport.
What’s the best way to eat damsons?
Damsons are very popular in Switzerland. Damson consumption amounts to 1.5 kg per person per year. Like all fruits, damsons are great when eaten fresh. However, they are also the perfect ingredient for hot dishes, baking or desserts.
As damsons lose a lot of water in the fridge, you should store them wrapped in a damp cloth. Depending on the variety, they will stay fresh for up to a week in your fridge’s vegetable drawer. The ripe fruits also freeze well. To do this, stone the damsons and put in a sealed bag in the freezer. They will keep there for approximately a year.
Wash the fruits thoroughly and stone them before processing. Although they are also delicious when raw, damsons unleash their full aroma when cooked. Damsons can be prepared in many different ways that just beg to be tried out and experimented with.
You have until the middle of October to try this blue-purple miracle in different recipes, or to sweeten the end of summer with fresh fruit. After that the damson season will be over, which means you will need to wait until August next year for the damsons to hang from trees in all their glory again, waiting for you to pick them.
Our recipe tip
Damson tart
Pastry:
- 150 g white spelt flour
- 100 g wholemeal spelt flour
- ½ teaspoon salt
- 125 g butter
- 100 ml water
Filling:
- 4 tablespoons ground hazelnuts or almonds
- 800 g ripe damsons (washed, stoned and halved)
- 100 ml single cream
- 100 ml milk
- 1 egg
- 1 teaspoon cinnamon
Method: Put the flour into a bowl. Add the salt and slice the butter into slivers, then add. Make a hollow in the middle and pour the water into it. Work into a dough and shape into a ball. Wrap in clingfilm and leave to rest in the fridge for approximately 30 minutes.
Preheat the oven to 200 °C. Use a rolling pin to roll the dough to the size of your tart tin, place it in the tin and press into the sides to form the edge. Then prick the base with a fork. Sprinkle the ground hazelnuts or almonds over the base and then place the damson pieces on top. Put the cake in the oven for 10 minutes
After 10 minutes, remove from the oven and pour over the custard of milk, cream, egg and cinnamon. Return to the oven and bake for a further 20 minutes until cooked.
(Quelle)
