Ramassin or Dalmassin is a variety of native susino, typical of southwestern Piedmont but also widely cultivated on the Hills of Turin, canavese and Chierese.
Known as damaschine or damascus susines,ramassin are geographically native to Syria. How and when did they arrive in Piedmont? Probably in the 12thcentury, brought by various communities of Benedictine Friars from France. In Europe,on the other hand, it seems that they were introduced by the Crusaders on their return from the Holy Land. What is certain is that the cultivation of the varieties still produced today is highlighted at least in the second half of the1800s.
Characteristics of the fruit
Ramassin is a small plum - each fruit weighs an average of 10g - it has an oval shape and variable color, from amber yellow to blue to deep purple. The pulp comes off the core very easily and is soft, very sweet and aromatic. When you taste one you will realize that it is like cherries: one pulls the other! Ripening takes place between mid-June and mid-August, and unlike other fruits, ramassin are harvested from the ground; this is because when they are ripe they detach from the branch. It is not uncommon for plants to be set up with suspended nets on which to drop the fruits.
Fruit consumption: fresh and processed
The typical feature of this fruit is the very short storage period. Then, a part of the fruits is consumed fresh, while a part is used to produce processed, namely jams, liqueurs or syrups. A special mention goes to the so-called brigne sëcche, that is, the very sweet ramassin dried in the sun. Not to mention the ramassin cooked in the oven or in a slow-fire pan: they thus become an excellent accompaniment to the traditional fried mixed with Piedmontese!
Ramassin on Katuma
In our catalogue you will find a delicious jam of Ramassin Plums produced at Km 0 from theAzienda Agricola Terre Sparse of Chiaverano. Find out by clicking here.