Types of Plums and Pluots, Plus Everything Plum

Plums

Part plum and part apricot, the pluot is a tasty hybrid fruit with sweet and tart notes, making it perfect for various raw and cooked dishes. Learn how to choose, store, and enjoy pluots.

Types of Plums and Pluots, Plus Everything Plum

Pluots can be eaten fresh out of hand or cooked. Serve quartered or sliced in cream or milk. Slice and add raw to fruit salads. Fill cavities with soft cheese such as Brie. Use firm-ripe plums in poultry or fish salads. Use in fruit compotes, tarts, crisps, and cobblers. Stew for chutney preserves. Use in jams or jellies.

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Santa Rosa Plum: This is a very popular pollinator for many pluot varieties. The Santa Rosa plum is known for its reliable and abundant pollen production, making it an excellent choice. Beauty Plum: A good pollinator for early blooming pluot varieties. Beauty plums are early producers and can help ensure effective pollination for compatible.

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Like plums and apricots, pluots have a high nutritional value. They are a good source of vitamins A and C, dietary fiber, and antioxidants. Pluots can be eaten fresh as a snack; used in various.

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Pluots (plum + apricot) are usually a 75 percent plum and 25 percent apricot cross; they look and taste more like plums than apricots. The taste, texture, fragrance, and appearance of pluots can be similar to either apricots or plums. Pluots make up about 98 percent of the yearly crop. Plumcots (also plum + apricot) are a 50-50 cross between.

Plums

Pluot Nutrition Facts. Two pluots (5oz) provide 80 calories, 1g of protein, 19g of carbohydrates, and 0g of fat. Pluots are a good source of potassium, fiber, and vitamin C. The USDA does not provide specific nutrition facts for pluots. (Under the heading of pluots, the nutritional data is for plumcots, which are 50% each plum and apricot).

Types of Plums and Pluots, Plus Everything Plum

A pluot is mostly plum with a bit of apricot mixed in. You get a firm plum-like texture and a decidedly apricot flavor. "Pluot" was trademarked by the Zaiger family in the '80s, so you'll also find pluot varieties that go by other names such as Dapple Dandy, Geo Pride, or Flavor Supreme.

Pluots Information, Recipes and Facts

Let's just get down to brass tacks. The standard rule of (green) thumb for the delicious trio is as follows: Plumcots are a 50-50 hybrid between plums and apricots. Apriums are an apricot and plum hybrid, but are mostly apricot (typically a 75-25 ratio). Pluots are a plum and apricot hybrid, but are mostly plum (typically a 75-25 ratio).

Pluots Nutrition and Health Benefits

The texture, flavor and color of pluots are very similar to those of plums. They have smooth skin that can be dark red, dark purple or red with yellow flecks. The skin is glossy and sleek like a plum but the flesh is a bit different. They can have red or yellow flesh, but it's less juicy and not as grainy as plum flesh—it's smooth and consistent.

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Pluot Recipes. Because pluots are mostly comprised of plum DNA, you can use this fruit as a substitute anywhere plums are used from jams and sauces to baked goods and as a filling for pierogies. Keep in mind the flavor is a bit sweeter and the skin is less bitter, and the texture proves closer to an apricot. Pluot Cake or Plum Cake.

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Pluots are a member of the (delicious!) stone fruit family. They are a hybrid fruit developed in the late 80s that are 75% plum and 25% apricot. They resemble plums with smooth skin, and a similar shape and texture. If you've never tasted a pluot you're in for a treat!

Fresh Pluot Interspecific Plums Isolated On White Stock Photo Image

Pluots, apriums, apriplums, plumcots or pluclots are some of the hybrids between different Prunus species that are also called interspecific plums. Whereas plumcots and apriplums are first-generation hybrids between a plum parent (P. salicina) and an apricot (P. armeniaca), pluots and apriums are later-generations. Both names "plumcot" and "apriplum" have been used for trees derived from a.

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Or use sliced pluots in place of plums in this Spinach Salad with Plums and Goat Cheese. Pair with dark chocolate: Eat pluots out of hand with dark chocolate. For fun, dip pluot slices in melted dark chocolate. Refrigerate on a waxed paper-lined plate or baking sheet until the chocolate hardens. Serve for a snack or dessert.

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Technically speaking, a pluot is a cross between a plum and an apricot — although it contains more plum genes than apricot genes (per the Washington Post). A pluot can be described as being 3/4ths plum and 1/4th apricot, which means that most of the fruit's flavor and texture are borrowed from the plum (via Better Homes & Gardens).

Types of Plums and Pluots, Plus Everything Plum

Pluot vs. plums. Plums and pluots each have over 20 varietals with variations in size, color, and sweetness. Pluots look a lot like plums but taste much sweeter thanks to the infusion of apricot genes. Both plum and pluot skin is quite smooth. However, pluot flesh is more similar to that of an apricot, thus making them ideal for cooking as they.

Types of Plums and Pluots, Plus Everything Plum

Plumcots, apriums, and pluots are all hybrid fruits that are a cross between plums and apricots. They were created by plant breeders in the early 20th century, and have become increasingly popular in recent years. California is the leading producer of these fruits in the United States. Plumcots are a 50-50 cross between plums and apricots.