Damson Plums For Sale Nz
Edward R. Forte
October 14, 2021
On the pancakes, a dash in the salad with the olive oil, and big surprise, as a marinade with a light touch on pork or seafood. .
Damson Plum Jam Recipe
I have burnt myself quite badly a few times making this jam, while fishing out pits from the boiling pot, but this year (2004) I have figured out how to avoid that and have updated the recipe. .
Easy Stewed Damson Plums Recipe
Boil for 3 minutes or until mixture is syrupy.More About the Damson Fruit.The damson plum is just one of many types of plums.Until World War II, damson jam and damson cheese (a fruit paste that is commonly served with cheese) were found on the tables in most British households as the fruit was produced commercially—for both eating and as a dye. .
From gin to nutrition: New Zealand's plum-gin maker receives cash
Hawke’s Bay-based company Foot Steps Limited recently received a development grant of NZ$50k (US$35k) from the High-Value Nutrition (HVN) National Science Challenge to study the bioactive components of the plums.However, the company hopes to develop non-commodity products which led to the idea of exploring Damson plum’s nutritional value.With the grant, the company is partnering the Riddet Institute Centre of Research Excellence at Massey University in conducting a six-month research on the bioactive compounds present in the plums. .
Hugh Fearnley-Whittingstall's damson recipes
Yet, having shaken off the shackles of horticulture and made a break for freedom, they're there for the taking, which is one more point in their favour, as far as I'm concerned.You will find damsons growing in all kinds of locations, some quite wild – woodland and riverbanks – others much more urban, including allotments and waste ground.When they start to arrive around the end of August, they put themselves forth in profusion, weighing down the branches like great purple gems.It is technically possible to enjoy damsons straight off the tree, but only if you've found the right variety growing in a sunny spot so they're burstingly ripe – and that's a state that the local bird and wasp populations are unlikely to consent to.However, like so many tart fruits, once cooked and sweetened, they surrender the most wonderful, complex, deep flavour.They make glorious crumbles and cobblers, fabulous ice-creams and sorbets, and a sophisticated, wine-dark jam that is one of the finest things you'll ever get out of a preserving pan.It's not hard, either: just simmer 2kg damsons with 800ml water until soft, scoop out the stones with a slotted spoon, add 2.3kg sugar, stir to dissolve, boil for 10 minutes then test for the setting point.It only takes one enthusiast with preserving ambitions to strip a tree, and much disappointment can result from thinking, "Ooh, I'll come back for those in a couple of days...".Bring to a simmer and cook gently, stirring regularly, for 10-15 minutes, until the fruit has collapsed and the stones have come free.Add the melted butter, oatmeal, semolina or flour, sugar, eggs and orange zest, mix well, spoon into the tin and smooth the top.Serve the cheesecake, cut into wedges, warm or at room temperature, with generous spoonfuls of the luscious, purple sauce ladled over the top.Return to the oven and reduce the temperature to 150C/300F/gas mark 2, and cook for two to three hours, until the meat is very tender and easily comes away from the bone.Put the damsons in a small, ovenproof dish and roast in the oven for the last 30 minutes of the duck's cooking time, to soften them.Tip up the bird, pour any fat or juices out of the cavity into the roasting tin, and transfer the duck to a warmed plate to rest.Set the tin over a low heat, add the ginger, garlic and chilli flakes, and cook, stirring, for two to three minutes.Add the soy sauce and four or five tablespoons of water, followed by the damsons, and simmer, stirring occasionally, for four to five minutes, until the fruit is tender and you can easily crush it with a wooden spoon.If the sauce is not thick enough for your liking, return it to a clean pan, bring to a boil and simmer for a minute or two to thicken.Put the damsons in a large preserving pan, add a couple of tablespoons of water and bring slowly to a simmer, stirring as the fruit begins to release its juices.Tip the contents of the pan into a sieve and rub it through to remove the stones and skin, leaving you with a smooth damson purée.Pour the "cheese" into very lightly oiled shallow plastic containers and leave to cool and set.Prick each damson several times with a pin, then transfer to a large, clean Kilner jar, demijohn or other suitable glass container with a tight-fitting lid or stopper. .
There are some people who have in their backyard trees which bear a round small dark blue sour plum which ripens very late (March in Northland - not sure about further south) which is used instead of damsons.: NZ tree croppers could be of help! .
Varieties of insititia are found across Europe, but the name damson is derived from and most commonly applied to forms that are native to Great Britain.In South and Southeast Asia, the term damson plum sometimes refers to jamblang, the fruit from a tree in the family Myrtaceae.The name damson comes from Middle English damascene, damesene, damasin, damsin, and ultimately from the Latin (prunum) damascenum, "plum of Damascus". One commonly stated theory is that damsons were first cultivated in antiquity in the area around the ancient city of Damascus, capital of modern-day Syria, and were introduced into England by the Romans.The historical link between the Roman-era damascenum and the north and west European damson is rather tenuous despite the adoption of the older name. Remnants of damsons are sometimes found during archaeological digs of ancient Roman camps across England, and they have clearly been cultivated, and consumed, for centuries.Damson stones have been found in an excavation in Hungate, York, and dated to the late period of Anglo-Saxon England. Insititia plums of various sorts, such as the German Kriechenpflaume or French quetsche, occur across Europe and the word "damson" is sometimes used to refer to them in English, but many of the English varieties from which the name "damson" was originally taken have both a different typical flavour and pear-shaped (pyriform) appearance compared with continental forms. As time progressed, a distinction developed between the varieties known as "damascenes" and the (usually smaller) types called "damsons", to the degree that by 1891 they were the subject of a lawsuit when a Nottinghamshire grocer complained about being supplied one when he had ordered the other.There is a body of anecdotal evidence that damsons were used in the British dye and cloth manufacturing industries in the 18th and 19th centuries, with examples occurring in every major damson-growing area (Buckinghamshire, Cheshire, Westmorland, Shropshire and Worcestershire). The main recorded use of damsons in the industrial era was in commercial jam-making, and orchards were widespread until the Second World War, after which changing tastes, the effect of wartime sugar rationing, and the relatively high cost of British-grown fruit caused a steep decline. A favourite of early colonists, the tree has escaped from gardens and can be found growing wild in states such as Idaho. The fruit of the damson can also be identified by its shape, which is usually ovoid and slightly pointed at one end, or pyriform; its smooth-textured yellow-green flesh; and its skin, which ranges from dark blue to indigo to near-black depending on the variety (other types of Prunus domestica can have purple, yellow or red skin). Most individual damson varieties can be conclusively identified by examining the fruit's stone, which varies in shape, size and texture.The tree blossoms with small, white flowers in early April in the Northern hemisphere and fruit is harvested from late August to September or October, depending on the cultivar.'Crittenden's Prolific', 'Strood Cluster') is named after the village of East Farleigh in Kent, where it was raised by James Crittenden in the early 19th century.'Bradley's King') is a Nottinghamshire late-season variety, making a vigorous and spreading tree with foliage that turns a distinctive yellow in autumn.'Merryweather' is a popular 20th century cultivar, introduced by the firm of Henry Merryweather & Sons of Southwell, Nottinghamshire in 1907. The fruit is deep blue, large, and noticeably sweet when ripe, although having genuine damson astringency.The tree's parentage is unknown; it has leaves well above the size of other damsons, and is thought to have at least some culinary plum ancestry.The fruit is deep blue, large, and noticeably sweet when ripe, although having genuine damson astringency. An early variety, fruiting in August, it was long thought to have been lost but a few trees were discovered in the Lake District in 2007.An early variety, fruiting in August, it was long thought to have been lost but a few trees were discovered in the Lake District in 2007.'Small Round Damson') was a traditional cultivar with small, black fruit, being probably very close to wild specimens.Some varieties of damson, however, such as "Merryweather", are sweet enough to eat directly from the tree, and most are palatable raw if allowed to fully ripen.Insititia varieties similar to damsons are used to make slivovitz, a distilled plum spirit made in Slavic countries. .