Know what’s on your plate
Damsons
Calories & nutrition facts
flesh and skin, raw
Nutrition facts
Per 100 g% DV- Calories 38 kcal —
- Protein 0.5 g 1%
- Carbohydrate 9.6 g 3%
- Fibre 1.8 g 6%
- Sugars 9.6 g —
- Sodium 2 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 49 µg 5%
- Vitamin C 5 mg 6%
- Vitamin D 0 µg 0%
- Vitamin E 0.7 mg 5%
- Thiamin (B1) 0.1 mg 8%
- Riboflavin (B2) 0.03 mg 2%
- Niacin (B3) 0.3 mg 2%
- Pantothenic acid (B5) 0.27 mg 5%
- Vitamin B6 0.05 mg 3%
- Biotin (B7) 0.1 µg 0%
- Folate (B9) 3 µg 1%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 24 mg 2%
- Iron 0.4 mg 2%
- Magnesium 11 mg 3%
- Phosphorus 16 mg 1%
- Potassium 290 mg 6%
- Zinc 0.1 mg 1%
- Copper 0.08 mg 9%
Similar foods
- Dessert plumflesh and skin, raw41 kcal / 100 g
- Plumsraw46 kcal / 100 g
- Yellow plumsflesh and skin, raw25 kcal / 100 g
- Prunesflesh and skin160 kcal / 100 g
- Victoria plumflesh and skin, raw39 kcal / 100 g
- Prune plumfresh43 kcal / 100 g
- Apricotsraw, flesh and skin31 kcal / 100 g
- Royal Star plumflesh, raw49 kcal / 100 g
- Dried plumprunes, uncooked240 kcal / 100 g
Questions about Damsons
What do damsons taste like?
Damsons are small, dark-blue plums with a tart, astringent flavour, especially near the skin. Cooking softens their sharpness and brings out a deep, fragrant sweetness.
How do you know when damsons are ripe?
Look for evenly dark-blue or purple skin, often with a pale, powdery bloom; ripe fruit should give slightly when pressed and come away from the stalk easily. Damsons that are hard and very astringent are better left to ripen or cooked with sugar.
Do you need to stone damsons before making jam?
No. Simmer them whole with a little water until the fruit collapses, then remove the stones with a slotted spoon before adding sugar, or push the cooked fruit through a sieve. Either way, keep an eye out for any stones left behind.
How long do you cook damsons for jam?
Simmer the damsons with a splash of water for about 15–20 minutes, until the skins split and the flesh softens. Stir in sugar, then boil briskly for around 10–15 minutes, testing a little on a chilled plate to see whether it sets.
What can you make with damsons besides jam?
Damsons are excellent in crumbles, pies, chutney and fruit compote; their tartness also works well in sauces for roast duck or game. You can steep them in gin with sugar to make damson gin, then leave the fruit to infuse for several months.
How should you store fresh damsons?
Keep unwashed damsons in a breathable container in the fridge and use them within a few days; wash them just before eating or cooking. To freeze them, wash and dry the fruit, remove the stones if you prefer, and freeze in a single layer before packing into a container.
Can you eat damsons raw?
Yes, but their sharp, tannic flavour makes them less pleasant raw than many dessert plums. The stone is not edible, so spit it out rather than biting down on it.
Source: CoFID (UK) 14-077 · per 100 g · carbohydrate per EU label, fibre excluded
