Ingredient Spotlight: Pluots

by Nicole Weston, Posted Sep 3rd 2006 @ 2:22PM

A pluot is a relatively new fruit, developed in the late 20th century by Floyd Zaiger, a hybrid between a plum and an apricot that is touted by growers as having all of the good properties of both fruits, and none of the drawbacks. They have a very high sugar content, are smooth-skinned and do not have the tartness that is often associated with plum skins. Their flesh is a little bit firmer than that of plums, similar in firmness to the flesh of a ripe nectarine, so they hold up better to being eaten out-of-hand or sliced up than plums do.

Pluots are known as "interspecific plums," meaning that even though there are more than 20 slightly different varieties of the fruit, they have a specific ratio of plum to apricot that gives them their unique characteristics. They fruits are about 75% plum and 25% apricot, with a little variance depending on the grower. Based on looks, they seem to have more in common with plums, which can lead to confusion in the grocery store when the produce is not clearly marked. Most varieties of pluot are red-skinned and fuzzless, unlike apricots, though their flesh ranges in color from a pale white to a dark red. They will ripen and soften once picked, becoming even sweeter, so choose fruits that are firm and have a slight give to their flesh when selecting them.

Some sources say that pluots are replacing some of the regular plum crop in states like California, where the fruit was invented, and Washington, since they have more appeal to consumers than plums do. They ship better and, to many, they taste better, too. Pluots are very juicy and have a strong, sweet flavor. Many tasters will say that it tastes like a very concentrated plum, more "intense" than the original fruit.

Pluots are in season from May through September, as are many stone fruits. Aside from eating them plain or slicing them into a salad or a bowl of cereal, you can do anything with a pluot that you might do with a plum. They can be cooked into jams and pies, turned into sorbets or used to accompany meat dishes. Like plums, they go especially well with pork.

Filed Under: Farming, Did you know?, Ingredients, New Products
Tags: did you know, fruit, fruits, hybrid, ingredient, ingredient spotlight, ingredients, plucots, plum, plums, pluot, pluots, west coast

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Reader comments (Page 1 of 1)

9-03-2006 @9:12PM Camille Bauman said... What next? Apploranges? Grananas? Cherapples? Rasplums? Pearmelons?
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9-04-2006 @12:08PM Adriane said... True they sound odd but speaking as someone who really isn't a fan of plums, Pluots are really delicious.
As blogger Nicole mentioned, you don't get that odd sour bite as you would in the plum. Also, they are gorgeous! (the pic doesn't really do them justice) For some reason they are often refered to jokingly as "dino eggs" for their unique, marbled appearence.
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