The Damson is an edible drupaceous fruit, a cultivated variety of the plum tree, Prunus domestica insititia. It is also familiarly known as the "Damask Plum."

Damsons growing on the branch

The name Damson derives from the Latin prunum damascunum—meaning "plum of Damascus." It is believed that damsons were first cultivated in antiquity in the area around the ancient city of Damascus, capital of modern-day Syria, and were introduced into England by the Romans. This latter point has been proven, as remnants of damsons are often found during archaelogical digs of ancient Roman camps across England, and ancient writings describe the use of damson skins in the manufacture of purple dye. The damson was introduced into the American colonies by English settlers prior to the American Revolution and regarded as thriving better in the eastern United States than other European plum varieties.

The damson is identified by its small, oval shape (though slightly pointed at one end), smooth-textured yellow-green flesh, and skin from dark blue to indigo. The tree blossoms with small, white flowers in early April and fruit is harvested in late August, early September.

The skin of the damson is heavily acidic, rendering the fruit rather unpalatable for eating out of hand. Because of this acidic, tart flavour, damsons are commercially grown for preparation in jellies and jams.