What if the best of two beloved fruits, the plum and the apricot, could be combined into one exceptionally delicious bite? That's the pluot, a testament to nature's ingenuity and a treat for the senses.
Pluots, often mistaken for plums at first glance, are a delightful example of hybrid fruit development. They are not just a simple cross; they represent a carefully cultivated blend of two distinct Prunus species. The result is a stone fruit that captures the essence of both its parent fruits, offering a unique flavor profile that has captivated fruit enthusiasts for decades. These "interspecific plums" are also known by various names such as apriums, apriplums, plumcots, plumpicots, and pluclots. But, what makes them so special?
The creation of the pluot is a story of botanical innovation. While the concept of fruit hybrids has been around for ages, the pluot stands out due to its popularity and the distinctive eating experience it provides. This is an exploration of a fruit that has rapidly gained popularity, not only for its taste but also for its versatility in the kitchen and garden.
Pluots, as a member of the stone fruit family, are a testament to the power of hybridisation. These unique fruits are not merely the product of happenstance; they are the culmination of a planned process. The pluot is usually approximately 70% plum and 30% apricot, but they are generally more plum than apricot.
While a plumcot is half plum, half apricot, a pluot is generally more plum than apricot. They are sweeter and less acidic than their plum ancestors, making them great for snacking. The juicy feel of apricots combined with the sweetness of plums makes it a great choice, which is why they have captured the hearts of fruit lovers, home gardeners, and market farmers alike.
Pluots offer an enticing proposition for those seeking a sweet and satisfying snack. They're perfect for eating fresh but also make a great base for pies, crisps, smoothies, and even salads. The ability to work in both raw and cooked dishes and the sweetness makes them a good choice.
The story of the pluot is rooted in the late 1980s, when a California fruit breeder, Floyd Zaiger of Zaiger Genetics, made the first pluot. Zaiger has also registered "Pluot" as his trademark. Before this, the plumcot was made in the 1800s by Luther Burbank, a man who loved creating new plants.
The pluot's popularity reflects its distinctive flavor and texture. Pluots often resemble plums in appearance, with smooth skin and a similar shape. The fruit is usually a hybrid between a plum and an apricot, but it contains more plum traits than apricot ones. The fruits look like plums and taste like plums but they have a texture more like apricots.
The pluot's versatility extends beyond its flavor, as it can be incorporated into a wide array of culinary creations. Pluots are a perfect addition to pies, crisps, smoothies, and salads. The fruit's adaptability to both raw and cooked applications makes it a valuable ingredient in the kitchen.
Here's what you need to know about them, including where to find them. A guide to pluots, plumcots, and apriums offers tips on buying, storage, seasonality, & ideas for using these fruits, with links to recipes.
A delightful blend of plums and apricots, pluots have captured the hearts of fruit lovers, home gardeners, and market farmers alike. This article delves into the origin, cultivation, and varieties of pluots, as well as guidance on how to select, store, and enjoy this delightful fruit.
In the world of hybrid fruits, the pluot stands out. It represents a successful experiment of combining traits and flavors.
Pluots are celebrated for their unique flavor profiles, striking color variations, and versatility in gardens. Whether youre a fruit aficionado or simply looking to add a touch of sweetness to your culinary creations, these versatile stone fruits are sure to satisfy your cravings.
The interspecific pluot tree is a hybrid of plums and apricots that produces juicy, delicious fruit. Sarah Jay will share our tips on growing pluots at home.
Beyond their exceptional taste, pluots offer a glimpse into the potential of horticultural innovation. The story of the pluot reminds us of how much there is to learn about fruit and nature.
Pluots, a hybrid of plums and apricots, are celebrated for their unique flavor profiles, striking color variations, and versatility in gardens. These fruits are not just the result of genetic crossing; they have become a symbol of the power of crossbreeding. They are the result of several generations of cross breeding and works out to about 70 percent plum and 30 percent apricot.
Whether you're a culinary enthusiast, a gardening hobbyist, or simply a fruit lover, the pluot's story has something to offer, highlighting the sweet rewards of experimentation and the potential for new flavors.
The pluot fruit is a testament to nature's innovation. Its popularity is a reflection of the delight that these hybrid fruits offer. Explore the world of pluots, and perhaps you'll discover a new favorite.
Once upon a time, there were cherries in the spring, followed by apricots, nectarines, peaches, and plums in the summer, spilling over into fall. And then came the pluot, offering a refreshing addition to the stone fruit season.
Veritable vegetable april 18, 2025.One of the first edible arrivals of spring comes lovely, yummy rhubarb.Exploring the delightful world of pluot trees.Pluots, the delightful hybrid fruit of the 20th century, have become a sensation in the world of horticulture, celebrated for their exceptional sweetness and unique flavor profile.
This sweet and delicious stone fruit is great eaten fresh but also makes a great base for pies, crisps, smoothies and even salads. The interspecific pluot tree is a hybrid of plums and apricots that produces juicy, delicious fruit.
The pluot is more than just a fruit; it's a symbol of how innovation and nature can work together.
Pluots, apriums, apriplums, or pluotcots, are a few of the hybrids between different prunus species that are also called interspecific (or is) plums.One example is the hybrid between the plum parent (p. salicina or p. cerasifera) and the apricot (p. armeniaca). Pluots, apriums, and the flavorful world of hybrid fruit.
| Attribute | Details |
|---|---|
| Fruit Name | Pluot |
| Type | Hybrid Stone Fruit |
| Parentage | Plum (Prunus salicina or Prunus cerasifera) x Apricot (Prunus armeniaca) |
| Development | Began in the late 1980s by Floyd Zaiger of Zaiger Genetics, California |
| Composition | Typically 70% plum, 30% apricot genetics |
| Appearance | Resembles a plum with smooth skin; varies in color |
| Flavor | Sweet, often with tart notes; taste is plum-like but texture closer to apricot |
| Seasonality | Typically in the summer months |
| Uses | Eaten fresh, used in pies, crisps, smoothies, salads |
| Distinguishing Features | More plum traits than apricot ones; sweeter and less acidic than plums |
| Other Names | Apriums, apriplums, plumcots, plumpicots, pluclots |
| Registered Trademark | Pluot - belongs to Floyd Zaiger |
| Origin | United States |
| Reference | Specialty Produce |
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