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Plum or damson?

Garden Life
Have you ever heard the following statement: Plum or damson, that’s the same. The plum and damson harvest time has already begun, and as this myth circles around, we want to get to the bottom of this matter. You will learn more about the differences between those stone fruits and why they are so special.
Plums and damsons belong to the most variety-rich fruits which exist in the world. They contain many important nutrients our body needs. This includes e.g. calcium, iron, magnesium, b-vitamins, phosphate, potassium and fructose. They are also rich in roughage and anti-cancer substances. All blue fruits contain secondary plant substances which are stored in the coloring. These plant substances must be credited many protective functions which help the body to fight infections, inflammations, digestive problems and even thrombosis. With all these good properties, don’t you also immediately get the desire to try the stone fruits?

How do damsons differ from plums?

The damson is a subspecies of the plum. Both differ in the form.

Plums are rounded and they have a more pronounced fruit-cheek. The color varies from blue, red and purple to black. Its flesh tastes sweet, juicy and has a fluffy consistency and the flesh is difficult to remove from the kernel.

Damsons are oblong-oval and smaller than plums. Moreover they have a firmer and drier flesh. It has a sweet-sour taste and the flesh is easily to remove from the kernel.

They also differ fundamentally in the processing. Plums are very often used to make marmalade or compote or they are eaten freshly. The damson fruit flesh does not disintegrate during cooking or baking because of its low water content. That's why it is gladly used for cakes or cooking recipes.
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Many households have a plum tree in their own garden. The reason for that is that plums belong to the most popular fruits all over the world. The tree is an eye catcher during the flowery but also when it is fruit-bearing. You see: plum trees let your garden shine. Moreover, you can eat the ripe fruits directly from the tree or you can produce numerous dishes. A few examples are: damson jam, cake or compote.

If you don’t have a plum tree, it would be a worth consideration to plant one. The best time for planting is autumn. You have to look for a sunny place which is protected from the wind. Remove weeds within a radius of 1 m2 and dig a hole at minimum 0.4 meter and 1/3 greater than the rhizome. The next step is to place the tree. Mix soil with compost to give enough nutrients to the ground. Heap up soil. Water the tree over a longer period.

Sign of quality

A special sign of quality is the bloom, the protective film on the plums and damsons. This natural whitish wax layer prevents the fruits from moisture loss. Remove the layer shortly before preparation. Remember to pick the fruits only if the fruits are firm and they don’t shine green any more. Pitted and halved fruits can easily be frozen for your cooking or baking in winter times.

Shortcrust pastry

1 egg
70 g/1/3 cup of sugar
100 g/1/2 cup of butter
200 g/2 cups of flour
1 tsp. of baking powder

Place all ingredients in a bowl and knead well. Place dough in a plastic bag in the refrigerator for 1 hour. Cover the bottom of a springform pan with baking paper and roll out the dough and place it in bottom of the springform pan, pressing it up the sides almost to the top.

Next step is to wash the plums, pit and quarter them. Spread the plums evenly onto the dough base.

Vermicelli

125 g/1/2 cup of butter
100 g/3/8 cup of sugar
200 g/2 cups of flour
8 g/1/2 tsp. of vanilla sugar
A pinch of cinnamon

Preheat the fan oven to 180° C (356° F). Finish the streusel mixing all the ingredients and process them to crumbles. Spread the streusel afterwards over the plums. Baking time: 35-45 minutes.

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© OLIINYKFOTO - Fotolia
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