"pluot" news and stories

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.

Stefania Butler told us how she couldn't love fruit unless it was served with something savory. Well, Stefania, you're not the only one. Sam from Becks & Posh, as her entry in the Tomatilla "Paper Chef" contest, created the most amazing-looking stone-fruit salsa with yogurt cheese. Best of all, instead of peaches, she used pluots. And it's not every day you find a recipe that makes use of the cross between a plum and an apricot. Chopped pluots, mint, red onion, green chile, and lime juice - yum.

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