Plums, greengages and damsons
I have a small Victoria plum tree in my garden in Suffolk, and I love eating them straight from the tree in late summer, giving them a faint squeeze to see which ones are fully ripe, then eating just a few each day for breakfast and lunch until they’re all gone.
There are several other varieties of home-grown plums, all suitable for cooking or eating raw when fully ripe.
Greengages, because of their colour, are deceptive – they can look unripe and forbidding but taste very sweet. I like to cook both greengages and plums in a compote of Marsala wine.
Damsons are my favourite members of the plum family. The true damson is small and oval, almost almond-shaped, with dark indigo-purple skin, covered in a soft bloom and bright-green, sharp-sour flesh that when cooked with sugar, produces darker, reddish-purple juice. The secret of the damson’s utter charm is that because it’s a sharp fruit its flavour is not killed by sugar, so damson jam remains perfectly tart and not over-sweet.
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