Field guide · Late summer

Damson

Abrunho in Portugal, quetsche in France, Zwetschge in Germany, susina damaschina in Italy — but the English name is the oldest clue, worn down from the Latin prunum damascenum, the plum of Damascus. Portuguese carries a trap of its own: abrunho on a stall is at least as likely to mean sloe, off the blackthorn, as it is to mean this. Either way, do not bite into one expecting a plum — damsons are both high in sugar and fiercely astringent, and the stone clings to the flesh rather than dropping free. Simplest thing to do with it: cook it down with sugar until the skins split, then push it through a sieve.

Noted 2026-07-29