A useful fruit

Damsons are a ready source of sugary energy for various birds and small mammals. Blackbirds and thrushes take them and butterflies may be seen feasting on rotting fruit on the ground in September. Field mice seek the stones, carrying them back to their hideaways where they eat the kernels. Until the Second World War, the main uses of damsons were either for jam or as a dye. A range of purples, blues and khaki were derived from the skins. The last was used for army uniforms. The timber of damson is hard and takes a good polish. It has been used in the past for household items as well as inlay in furniture. When first cut, it displays an array of colours from pale browns, through pinks to mauve and purple. These latter colours, however, tend to fade to browns as the timber seasons. Today the main uses of damsons are culinary and include jams, jellies, chutneys, gin and wine. Damsons are bottled whole or as a syrup. They are made into ice cream or incorporated in breads, cakes, pastries and puddings. Another use is damson fruit cheese, a thick sugary jelly made from strained damson pulp and served as a condiment with cold meats.