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The damson is broadly similar to the semi-wild bullace, also classified as ssp. insititia, which is a smaller but invariably round plum with purple or yellowish-green skin. Damsons generally have a deeply furrowed stone, unlike bullaces, and unlike prunes cannot be successfully dried. [22]
Unlike nearly all damsons, bullaces may be either "white" (i.e. yellow or green) or "black" (i.e. blue or purple) in colour, and ripen up to six weeks later in the year. [3] Though smaller than most damsons, bullaces are much larger than the closely related sloe. [3] Their flavour is usually rather acidic until fully ripe.
The scents of wild plum are dominant, while herbal and bitter almond notes are always present. The wild plum scents are naturally explained by the fruit's morphology ( proportion of kernel to flesh) while the herbal scents probably come from the fact that the fruit is gathered only after having fallen on the ground.
Homemade damson gin. Damson gin is a liqueur, usually homemade, made from damson plums macerated in a sugar and gin syrup for eight weeks or more. Vodka is sometimes used in place of the gin.
Greengage fruit are identified by their round-oval shape and smooth-textured, pale green flesh; they are on average smaller than round plums but larger than mirabelle plums—usually between 2 and 4 centimetres (1 and 1 + 1 ⁄ 2 in) diameter.
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The species' hybrid parentage was believed to be Prunus spinosa and P. cerasifera; [4] [5] however, recent cytogenetic evidence seem to implicate 2×, 4×, 6× [a] P. cerasifera as the sole wild stock from which the cultivated 6× P. domestica could have evolved.
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