Ah damsons. How lucky we are here at Thrifty Towers to have relatives with so many damsons they’re desperate to palm them off on someone. Bag after bag full of delicious purpley-blue with a weird smudged, frost look coating their skin – yes please. Treats lie within these bad boys, baby. Purple, rich, autumnal treats. Damsons are at their best in September and we’ve been lucky enough to forage some locally and have Mr Thrifty’s family pass their excess onto us. Our fridge is filled with these little purple suckers and so are our evenings.
Whilst many people says damsons aren’t the best for eating fresh from the tree and prefer to cook them first, I disagree (at least for the first handful) because I love that slightly-tart-makes-your-left-eye-twitch flavour you can only get once a year but then I’ll occasionally dip into the world of eating slices cooking apples, so I’m just a very bad girl. Wait until the fruit is perfectly ripe, wash one, hold it between your thumb and forefinger and with the other hand place the blade of your sharpest knife on the tight skin and push down so the damson splits but just a little. Squeeze hard until the stone wriggles free, discard and throw the fruit in your mouth. Just bloody well eat it. Enjoy it. Savour it. Then lather, rinse, repeat as needed. Once you’ve had your fill pick some more and make me some damson cheese (the best jam in the world, fact) or damson crumble and come lay beside me as we rub our fat bellies and watch something bitchy on Netflix.