Damson plums, with their intense flavor and deep purple hue, are a delightful seasonal treat. Whether you’re planning to make jam, chutney, pies, or simply enjoy them fresh, the first hurdle is often removing the notoriously stubborn pits. Unlike some of their plum cousins, damsons cling tightly to their stones, making the pitting process a bit more challenging. But fear not! With the right techniques and a little patience, you can master the art of damson plum pitting and unlock all their culinary potential.
Understanding the Damson Plum Challenge
Damson plums, also known as “prunes domestica subsp. insititia,” are smaller and more tart than other plum varieties. Their flesh is dense and adheres firmly to the pit, making it difficult to simply halve the fruit and pop the pit out. This clingstone characteristic is what makes pitting damsons a unique undertaking. Ignoring this challenge can lead to frustration, wasted fruit, and potentially damaged utensils.
The maturity of the fruit also plays a role. Riper damsons, while sweeter and more flavorful, can also be softer and more prone to bruising during pitting. Conversely, underripe damsons will be even more difficult to pit due to their firm, unyielding flesh. Finding the sweet spot – perfectly ripe but still firm enough to handle – is key.
Essential Tools for Damson Plum Pitting
Having the right tools can significantly ease the damson plum pitting process. While there’s no single “best” tool, several options are available, each with its pros and cons.
A sharp paring knife is a must-have. Its pointed tip allows for precise cuts and maneuvering around the pit. A cherry pitter, while designed for cherries, can sometimes work on smaller damsons. Look for one with a wide enough receptacle to accommodate the plum.
A specialized plum pitter, though less common, is specifically designed for pitting plums and can be a worthwhile investment if you process a large quantity of damsons regularly.
A small spoon with a sturdy handle can be used to scoop out the pit after making an initial cut. Alternatively, a clean, sturdy metal skewer can also be effective for pushing the pit out.
Regardless of the tools you choose, make sure they are clean and in good working order. A dull knife is more dangerous than a sharp one and will only make the pitting process more difficult.
Pitting Techniques: A Step-by-Step Guide
Several techniques can be employed to remove pits from damson plums. Experiment to find the method that works best for you, considering the ripeness of the fruit and the tools you have available.
The Halving and Scooping Method
This is a classic method that works well for slightly softer damsons.
First, wash and thoroughly dry the damson plums. This helps prevent slipping during the pitting process. Place a damson plum on a cutting board. Using a sharp paring knife, carefully cut along the seam of the plum, going all the way around the fruit.
Twist the two halves of the plum in opposite directions to separate them. If the plum is ripe enough, one half may come away with the pit still attached.
Use the tip of your knife or a small spoon to gently loosen the pit from the remaining half. If the pit is stubbornly attached, carefully run the knife along the pit to release it from the flesh.
Scoop out the pit with a small spoon or your knife. Be careful not to remove too much of the surrounding flesh.
The Puncture and Push Method
This method is particularly effective for firmer damsons where halving is difficult.
Wash and dry the plums as before. Locate the stem end of the damson plum. Using a sharp paring knife or a metal skewer, carefully puncture the skin of the plum at the stem end.
Insert the knife or skewer into the plum and maneuver it around the pit, loosening it from the flesh. Gently push the pit out through the hole you created.
This method can be less messy than halving, as it keeps the plum intact.
Using a Cherry Pitter
If your damsons are small enough, a cherry pitter can be a quick and efficient option.
Place a damson plum in the receptacle of the cherry pitter, ensuring the stem end is facing downwards. Squeeze the handle of the pitter to push the pit out.
Be aware that this method may not work for all damsons, especially larger ones, and can sometimes result in a crushed plum.
Tips for Easier Pitting
Beyond the basic techniques, several tips and tricks can make the damson plum pitting process smoother and more efficient.
Choose ripe but firm plums. Overripe plums will be too soft and messy to pit easily, while underripe plums will be too difficult to work with. Look for plums that yield slightly to gentle pressure but still feel firm to the touch.
Consider blanching the plums briefly in boiling water. This can help loosen the skin and make the pitting process easier. Immerse the plums in boiling water for 30-60 seconds, then immediately transfer them to an ice bath to stop the cooking process. The skins should now slip off easily, and the pits may be easier to remove.
Work in batches. Don’t try to pit all the plums at once. Work in smaller batches to prevent the plums from drying out or becoming too soft.
Wear gloves. Damson plums can stain your hands, so wearing gloves is recommended, especially if you are pitting a large quantity.
Have a designated disposal container for the pits. This will help keep your workspace clean and organized.
Don’t be afraid to experiment. Try different techniques and tools to find what works best for you and the type of damsons you are working with.
Dealing with Stubborn Pits
Sometimes, despite your best efforts, a pit will refuse to budge. Don’t force it! Forcing can damage the fruit and potentially injure you. Here’s what to do:
Reassess the ripeness of the plum. Is it possible the plum is not quite ripe enough? If so, set it aside for a day or two and try again.
Try a different technique. If you’ve been trying the halving and scooping method, try the puncture and push method instead.
Use a smaller, sharper knife. A very sharp knife can help you get closer to the pit and loosen it without damaging the surrounding flesh.
Be patient. Sometimes, a little patience is all you need. Gently wiggle the pit back and forth to loosen it from the flesh.
If all else fails, accept that some plums will be more difficult to pit than others. Don’t get discouraged, and move on to the next plum.
Using Pitted Damson Plums
Once you’ve successfully pitted your damson plums, a world of culinary possibilities opens up.
Damson plum jam is a classic. The intense flavor and deep color of damsons make for a truly exceptional jam. Consider adding a touch of almond extract or spice for extra complexity.
Damson plum chutney is a flavorful and versatile condiment that pairs well with cheese, meats, and vegetables. Experiment with different spice combinations to create a chutney that suits your taste.
Damson plum pies and crumbles are a delicious way to showcase the fruit’s natural sweetness and tartness. The plums can be used as a filling on their own or combined with other fruits, such as apples or blackberries.
Damson plum gin is a popular homemade liqueur. Simply steep pitted damsons in gin with sugar and a few spices for a few months, and you’ll have a delicious and warming drink.
Damson plums can also be enjoyed fresh. Add them to salads, yogurt, or oatmeal for a burst of flavor and nutrition.
The possibilities are endless! Don’t be afraid to get creative and experiment with different recipes.
Storing Pitted Damson Plums
If you’re not planning to use your pitted damson plums immediately, proper storage is essential to maintain their quality.
Store pitted plums in the refrigerator in an airtight container. They will keep for up to 2-3 days.
For longer storage, freeze the pitted plums. Spread them out on a baking sheet in a single layer and freeze until solid. Then, transfer them to a freezer bag or container. Frozen pitted damsons will keep for up to 6-8 months.
Conclusion
Removing pits from damson plums can be a bit of a challenge, but with the right tools, techniques, and a little patience, it’s a manageable task. By understanding the clingstone nature of damsons and employing the methods described above, you can unlock the full potential of this delicious fruit and enjoy all its culinary delights. Remember to choose ripe but firm plums, experiment with different pitting techniques, and don’t be afraid to take your time. Happy pitting!
Why are damson plums so difficult to pit compared to other plums?
Damson plums are notoriously difficult to pit primarily because they are clingstone fruits. This means the flesh of the plum adheres tightly to the pit, making it hard to separate them cleanly. Unlike freestone plums where the pit easily detaches, damsons require more effort and often result in damaged fruit if not handled carefully.
Furthermore, damsons are often smaller and have a firmer texture than other plums, which exacerbates the pitting process. Their smaller size makes it harder to get a good grip, while their firm flesh resists easy separation from the pit. This combination of clingstone nature, small size, and firm texture contributes to the difficulty encountered when pitting damson plums.
What is the best tool to use for pitting damson plums?
While specialized cherry or olive pitters can be used, they often aren’t ideal for damson plums due to their size and shape variations. A small paring knife is generally considered the most versatile and effective tool. Its sharp point allows for precise maneuvering around the pit without excessively damaging the fruit.
Alternatively, a dedicated plum pitter, if available, can streamline the process. However, ensure it’s designed to accommodate smaller, clingstone plums like damsons. If using a knife, prioritize safety; use a firm cutting board and keep your fingers clear of the blade’s path. A grapefruit knife with a serrated edge can also be effective in some cases.
Can I pit damson plums before or after cooking them?
It is generally easier to pit damson plums before cooking them. Raw plums hold their shape better and provide a firmer surface to work with. This allows for more precise cuts and reduces the likelihood of the plum disintegrating during the pitting process.
Pitting cooked damsons is possible but can be messy and challenging as the flesh becomes softer and more prone to falling apart. However, if the recipe requires cooked, pitted plums, allow them to cool slightly before attempting to remove the pits. Gently squeeze or cut around the pit, being careful not to crush the softened flesh.
What is the “score and twist” method for pitting damson plums?
The “score and twist” method involves using a paring knife to make a shallow cut along the seam of the plum, encircling it completely. This score weakens the bond between the flesh and the pit. Then, holding the plum firmly, gently twist the two halves in opposite directions.
This twisting motion helps to separate the plum into two segments, ideally exposing the pit. If the pit doesn’t easily detach, use the knife to carefully cut around it until it can be removed. This method minimizes flesh damage and preserves the shape of the plum segments.
How can I minimize fruit damage when pitting damson plums?
To minimize fruit damage, start by using a sharp paring knife. A dull knife requires more force, increasing the risk of tearing the flesh. Also, work slowly and deliberately, focusing on precise cuts rather than brute force. Avoid rushing the process, as this can lead to accidents and mangled plums.
Another helpful tip is to keep the plums chilled before pitting. Cold fruit is firmer and easier to handle. If you’re processing a large batch, work in smaller portions, keeping the remaining plums refrigerated until needed. This prevents them from becoming overly soft and difficult to pit.
Is there a way to avoid pitting damson plums altogether in certain recipes?
Yes, in some recipes, you can avoid pitting damson plums by cooking them whole and then using a food mill or sieve to separate the pulp from the skins and pits. This method is particularly suitable for making jams, jellies, and sauces where a smooth texture is desired. The food mill effectively strains out the unwanted parts, leaving behind the flavorful pulp.
However, this approach will alter the final texture and may not be suitable for recipes that require whole or halved pitted plums, such as certain desserts or chutneys. Consider the recipe requirements carefully before deciding to skip the pitting process. Also, remember that the skins of damson plums contribute significantly to the color and flavor of the final product.
How do I store pitted damson plums after pitting them?
After pitting damson plums, it’s important to store them properly to maintain their freshness and prevent spoilage. The best way is to place them in an airtight container or resealable plastic bag. Ensure you squeeze out as much air as possible to minimize oxidation, which can lead to browning and flavor loss.
Store the container in the refrigerator for up to three to five days. For longer storage, consider freezing the pitted plums. Spread them out on a baking sheet lined with parchment paper, freeze until solid, and then transfer them to a freezer-safe bag or container. This prevents them from clumping together and makes it easier to use only the amount you need later. Frozen pitted plums can last for several months.