Unripe damson plum Calories

An unripe damson plum may soften at room temperature, but fruit picked very early may not become sweet. Leave it out briefly and check it regularly; refrigerate it once it reaches the texture you want.

An unripe damson plum has less developed sweetness and a sharper, more astringent taste than a ripe one. As it matures, its flesh generally softens and the flavor becomes less tart.

An unripe damson plum works well in cooked dishes where its tartness is useful, such as sauces, stewed fruit, or chutney. Cooking softens the firm flesh; taste the dish before adding sweetener.

Keep an unripe damson plum in the refrigerator if you want to slow further softening, and remove any bruised or moldy fruit. To let it soften first, leave it at room temperature and check it often.

Yes, wash and dry an unripe damson plum before freezing it. Removing the stone makes it easier to use later; thawed plums may be softer, so they are best suited to cooking rather than eating fresh.

It can bother some people, especially in larger amounts, because its sharp acidity may aggravate a sensitive stomach or reflux. Stop eating it if it causes discomfort, and try a small portion if you are prone to heartburn.

Yes, an unripe damson plum can add a tart note to savory sauces and cooked dishes. Its firm, sour flesh pairs better with seasoning and other ingredients than with recipes that depend on a naturally sweet ripe plum.

Yes, rinse an unripe damson plum thoroughly under running water before eating or cutting it. Discard fruit that is moldy or badly damaged, and do not use soap or detergent on the skin.

No, do not eat or crack the hard stone of an unripe damson plum. Eat the flesh around it and discard the stone; the kernel inside is not a snack and may contain naturally occurring cyanogenic compounds.