Are these Bullaces?

[John_R]

Saw these in a hedgerow near some sloes. I picked one, still quite firm, and a cautious nibble had a sharp flavour.

 

Are they Bullaces, and is this the right time to pick them?

 

 

[FalconFN]

It depends what species they are as the ones near me look like big sloes but with no thorns. I think there are white varieties so they may be ripe but you may need to look it up.

[John_R]

There are white and dark varieties for sure, and the leaves look about right, but I am out of my depth beyond that.

[Stonepark]

Clue is in the stone, sloe is a roundish stone about 50% of mass, plum is 90% flesh to 10% almond like stone, bullace is closer to sloe whilst damson is closer to plum.

 

These look like white damson to me but there is also a white bullace.

[John_R]

Thanks for that I will have to take another look. Hope some are still tbere when I get the chance.

[kennett]

Whatever they are, stick them in gin with sugar, can't go wrong!

[derbyduck]

get them before some one else does .

[John_R]

I went back and harvested about 300 grams which was all I could get. The stone takes up about 50% of the fruit and the biggest ones are like a grape in size.

 

I will look up ideas for white bullaces, food rather than booze I think.

[bruno22rf]

Normally thousands of these in a small wood that I shoot-the floor is covered with them-but the wood is called "plum wood" - just to add to the confusion.

[Harnser]

They are bulllaces . They are a wild plum and will ripen to become nice and soft . They are delicious eaten as a table fruit or will make a very nice jam . Fill your boots . They come in different varieties ,ranging from very pale green to black . Good foraging food .

 

Harnser

Edited October 1, 2015 by Harnser

[John_R]

I have just enjoyed some Bullace & Ginger preserve with some proper butcher's sausages. I simmered the fruit with preserving sugar, and added some ground ginger as a rather late idea while I was tasting. I just made it up as I went along, having to cook it a bit longer to let the ginger settle in. If I had any stem ginger in syrup that would have been easier, but the ground was fine once the raw edge was cooked out.

 

It came out really well, reckon it will go with game and duck, so looking forwards to that.

Edited October 4, 2015 by john_r

[figgy]

Bullaces like Sloes grow very close to the branch. Damsons and plums have a bit more stalk.

 

Let us know how they turn out.

[John_R]

As per my previous post the preserve is really good. I made it quite thick,set very firm in the fridge. If I let a bit down with hot water it makes a good sauce with pork or game. Going to try it with duck soon.