Week 10: Pluot

10 Mar

I’m still on my “walk through Whole Foods and find a random fruit or vegetable” kick and this week was no exception. I went to the grocery store to buy some necessities to make falafel (one of my favorites) and happened to see a pluot in the produce section. Not knowing what it was, I googled it quickly and learned that it is a cross between an apricot and a plum.

Photo courtesy of PastaQueen

The cashier didn’t have a clue what it was. He showed it to a few other cashiers and I tried to remember what the sign said, when another employee happened to walk over and say “A pluot! I love those – they are delicious!” So I brought it home, eager to give it a try.

According to About.com, “Pluots are a cross between and plums and apricots. The pluot is a new fruit that was developed by Floyd Zaiger in the 1990s. There are several varieties of pluots with colors that range from pink to red. The pluot is sweeter than both of its parents, the plum and the apricot.” Apparently, there is also a aprium out there in the world, which is also a cross between an apricot and a plum, but I honestly couldn’t figure out what the difference is, although I gather there is in fact a difference.

Honestly, the pluot tasted like a plum. I didn’t get much apricot at all, but then again I haven’t eaten a ton of apricots. It was tasty, just very plum-like. Maybe I’ll have to try to pick one out next time that looks more apricoty, maybe that will do the trick.

2 Responses to “Week 10: Pluot”

  1. Matt Trocchio March 10, 2011 at 1:13 am #

    Dinosaur eggs. If you’re going to go the Pluot route, you need to hold out for Dinosaur egg brand. Trust me.

  2. Dovey Plain March 25, 2011 at 10:19 pm #

    A couple of things to take into consideration: Eating a pluot (aka plumcot – same thing) in March means that the fruit was imported from Chile. Not that that is necessarily a bad thing but you should be aware that the fruit was picked a long time ago and will taste very different than fresh US fruit during the summer. Second, dinosaur egg is a “brand name” created by one grower for the variety Dapple Dandy. It is the most widely grown variety and if picked at a high maturity, very flavorful indeed. The thing about plumcots/pluots is that there are many different varieties, each available for just a couple of weeks and each one has its own unique appearance and taste. The anticipation of each new variety will make your trip to the produce department more exciting this summer. Visit our website to view the many varieties to look forward to this summer: http://www.familytreefarms.com/prd_plumcots.php

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