The damson is identified by its small, oval shape , smooth-textured yellow-green flesh, and skin from dark blue to indigo.

The skin of the damson is heavily acidic, rendering the fruit unpalatable to some for eating out of hand . Because of this acidic, tart flavour, damsons are commercially grown for preparation in jellies and jams. A range of varieties of damson are available, with some such as 'Merryweather' being more appropriate for eating when ripe straight from the tree while varieties such as 'Farleigh' benefit from cooking.