pluots

Pluots are complex hybrid fruits that are part plum and part apricot in heritage. These fruits were originally invented in the late 20th century by Floyd Zaiger and are now grown in parts of Washington and California . Pluots have a majority of plum parentage and therefore, have smooth skin like plums. Some varieties of pluots are sometimes called interspecific plums, or dinosaur eggs. The pluot is often confused with the aprium which is another plum and apricot hybrid with mostly apricot heritage. Pluots are known for their sweetness and flavor; the sugar content of these fruits is much higher than that of a plum or apricot alone.

Selection

Pluots should be plump and firm. Avoid pluots that are green, blemished or have broken skin.

Storage

Pluots should be ripened at room temperature and then refrigerated. They can be ripened in a brown paper bag at room temperature.

Preparation

Fruit should be washed well and dried before consumption. To remove pit, cut the fruit in half. Pluots can be eaten fresh or cooked.

*Pluot® is a registered trademark of Zaiger Genetics, Modesto, California

Source: Centers for Disease Control and Prevention