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Pluots - What are these delicious things; Where have you been?

Jfood was wondering the grocer and his nose took him to the pluot section. Could not believe the great aroma comeing from these fruits. So he put a few in the cart.

Over the last two weeks he cannot get enough of these things. They are sweet inside have several textures as you approach the seed, are juicy beyond belief and then the tartish skin adds another flavor. They are jfood's new favorest fruit.

So what are these things and where have they been?

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  1. They are a cross between plums and apricots. I've been seeing them here in jersey for at least three years now. Most of the ones I see are coming from Cali. Aren't they delicious? One of my very favorite summer fruits now. Yum.

    1. Jfood, can I borrow that rock you've been living under? :-)

      You can find great bargains for pluots at Costco.

      9 Replies
      1. re: ipsedixit

        Then help me with any other new (under 3 year old) additions jfood should be on the lookout for.

        1. re: jfood

          I've seen them around for years. I used to buy them as dinosaur eggs but see them called pluots now. Have you seen broccoflower or broccolini? Neither are new, about the same vintage as pluots, I'd guess. Both pretty good but not worth the money.

          1. re: jfood

            Try these:

            Tangelo: tangerine and pummelo

            Grapple: grape and apple.

            1. re: ipsedixit

              I fell for the grapples but then read the label. It's an apple that's been infused with artificial grape flavor.

            2. re: jfood

              Have you tried the donut peaches? I bought a few at Wholefoods the other day and they were by far the ripest and tastiest peaches I've found this summer. If they could only make a ripe peach perfume...=)

              1. re: jfood

                Deep fried Coca Cola, get them at your local state fairs.

                Plu(m) + (Apric)ot = Pluot.

                Their season is way too short.

                1. re: jfood

                  seems like every year someone makes the discovery ;)
                  http://www.chow.com/digest/533

                  they've been around for as long as i can remember... this was a regular summer fruit on my table and introduced to me by my dad. although i can't discern whether he knew about before or was just testing things out.

                  i prefer the ones plummier on the inside and with a more apricot like skin, i think it's the best balance of tart and sweet. they've got a much more descernable red/orange skin with some beautiful tones in it.

                2. re: ipsedixit

                  I've been under the jfood rock also, although I prefer to call it an Anasazi cliff dwelling. I never heard of pluots until this post, but there they were in the market, hiding in plain sight. Interesting although not life-changing, except maybe for little Jack Horner.
                  I don't like sticky labels attached to my food, but I understand that most checkout clerks may not otherwise know what they are looking at.
                  Is pluot a valid Scrabble word yet?

                  1. re: Veggo

                    Get them at your local farmers' market. The season is relatively short (early summer).

                3. jfood should also look for plumcots, which are closer to apricots than plums, and apriums, which are even more apricot.

                  Being a plum and apricot lover from way back, I love all of these things!

                  3 Replies
                  1. re: Bob W

                    Yes! Plumcots are even better. I haven't seen any around in a couple of years, though - now it's all pluots, all the time....

                    1. re: Bat Guano

                      Agreed -- I first fell in love with plumcots, then when pluots came around I thought it was just another spelling. But the pluots you see now might as well be plums -- and in fact, at the local Harris-Teeter the sign says "Dinosaur Egg plums."

                      And speaking of plums, what happened to the greatest plum of all -- the greengage?

                      1. re: Bob W

                        Bob, "Pluot" is a registered trademark name for plumcots. "Dinosaur Egg" is a registered trademark used on the Dapple Dandy variety of pluots.

                        There aren't many greengage plums produced any longer. You might find some at a farmers' market, but there aren't enough that they're on the radar for wide distribution.

                  2. Here's a link that will tell you all about pluots and other interspecific hybrid stone fruit:

                    http://www.davewilson.com/br40/br40_t...

                    4 Replies
                    1. re: Nancy Berry

                      great link nancy. jfood did not know the different varieties and he has the Flavour Supreme and Dapple Dandy in town. On to other hybrids.
                      TY

                      1. re: jfood

                        If you want to try some of the best pluots available (expensive if they have to ship far away -- I don't know where you are,) then go to this link:

                        http://www.andysorchard.com

                        Andy Mariani is a farmer who has grown lots of the fruits developed by Floyd Zaiger. His fruit is absolutely the best that I've ever tasted.

                      2. re: Nancy Berry

                        Wow! Thank you so so much for that link. We have a pluot tree in our back yard and I have been wondering why the fruit is yellow(all the pluots I see in stores are red). Unfortunately I've been waiting for the fruit to get ripe(red) and have let a lot of the fruit go bad/fall of the tree. I was able to pick a bunch last night and the taste is amazing. Tangy plum skin with juicy apricot flesh-delightful. Thanks again:)

                        1. re: Nancy Berry

                          Nancy, you (or others interested in pluots) might be interested to know that Wiliam Brantley of cookthink.com is writing a book about Floyd Zaiger & the pluot to be published in 2008.

                          http://cookthink.com/blog/?page_id=189

                        2. jfood shouldn't flog himself over this. You can't try everything all at once, right? I just discovered the goodness that is the Crenshaw melon. Be glad you found a new love in the produce section (and hope mrs. jfood doesn't get jealous.)

                          3 Replies
                          1. re: Pylon

                            now that you have crenshaw under control, go for santa claus melons next

                            1. re: jfood

                              I had a taste of them, and maybe not a good one, but I wasn't impressed. Working a canary right now. Z'ok.

                              1. re: jfood

                                Oooh, I just tried those for the first time this summer. So sweet and delicious! I'm going to get some pluots after work this afternoon; haven't tried those yet.

                            2. Your next step is to after both the honeydew nectarine and the mango nectarine. I have also seen a bunch of peach-a-rines at the local Whole Foods this summer, but haven't made the plunge yet.

                              1 Reply
                              1. re: MacArthur Mike

                                OK, enlighten me -- is the mango nectarine supposed to taste like mango? Because it doesn't, even the ripe specimens at the Irvine FM.

                              2. also called aprium sometimes; they are delicious, and they vary greatly, and they are also freakishly a total trademarked product of some GMO research; got a little freaked out when I first ate them for that reason but I guess its just cross-breeding for fruits and veg, which happens all the time.

                                they make a great crumble, because of how soft and the texture, so if any are approaching ripeness too quickly, just throw 'em under a crust and you're all set.

                                9 Replies
                                1. re: bigjeff

                                  since you brought up the topic bigjeff, fruit combinations like that are rarely combinations of GMO research as most people think. GMO involves taking the DNA of one organism and altering it using the DNA of another organism. Do some research on what are called "fish tomatoes." New fruit combinations really aren't genetically modified in labs, more often than not that are results of cross-pollination or cross-hybriding....so I wouldn't get too freaked.

                                  1. re: MacArthur Mike

                                    Exactly--in the animal world, they'd be like mutts, not a genetically-bred-in-the-lab animal.

                                    1. re: chowser

                                      More like mules than mutts. Different but close species of the same genus crossed in largely normal fashion.

                                      1. re: Sam Fujisaka

                                        Ah, so they can't reproduce their own? ;-) I can't plant a pluot seed and get pluots.

                                        1. re: chowser

                                          I feel like there is a pluot tree in my parents' garden at home...I could be wrong...but we usually don't buy fruit in the summer, and we always have an abundance of pluots so I'm pretty sure they're fresh-picked?

                                    2. re: MacArthur Mike

                                      I guess the only thing weird was when I looked them up (because I had them a while ago and thought they were good) the whole species are copyrighted by the original scientist (Floyd Zaiger) so then I thought it was weird that they are all trademarked and copyrighted but I guess there are many such products on the market, you just don't think of them as being exclusively any particular companies, like bananas let's say.

                                      1. re: bigjeff

                                        There are quite a few, you'd be surprised at how many patents there are on bred produce by big companies. It is odd to think of it on things like strawberries vs. say, hybrid technology.

                                        1. re: chowser

                                          Patenting can go bad: a US company patented what was largely (but with slight modification) a traditional Mexican yellow bean, potentially making it illegal for Mexican farmers to continue to produce their own bean variety. I don't know what happened to that case.

                                        2. re: bigjeff

                                          It's pretty common with hybridized plants -- different varieties of roses have been patented for decades. A lot of work goes into a successful hybrid -- it can take years (especially when you're talking about trees, which don't bear fruit until they're at least a year old).

                                    3. I heart pluots!! Has anyone used them in baking? I watched Lydia Bastianich make a free-form plum crostata and thought pluots would be great in that.

                                      2 Replies
                                      1. re: pisang goreng

                                        ya totally easy to make a crumble; just adapt a recipe; because they are so juicy, they're good for a crustless bottom. nice with a minced ginger mixed into the fruit; I made a very loose recipe, below:

                                        Get about 4 pounds total, peel and pit the fruit, to this, add golden raisins, about 6 pieces of candied ginger julienned, 1 cup of brown sugar, 1/4 cup of flour, 1 tbsp of cinnamon, 1 tsp of cloves, 1 tsp of ground ginger and 2 tbps of honey. This just for the bottom of the crumble. Pour all of this into a glass baking dish and then top with the crumble mixture, which is 3/4 cup of oats, 1/4 cup of white sugar, 2 tbsp ground ginger, 1 tsp of baking powder, 1-stick of butter (chopped into small cubes and added to the dry ingredients), 1/2 cup of flour. basically, it should be relatively dry as you mix it and should just form 1/4" diameter balls of crumb (don't worry about getting it too even or incorporated). I'm not too sure about the proportions, but you'll figure it out. Anyway, cover the fruit with this, about 1/4" thick and bake in a preheated oven for 40 minutes at 350-375.

                                        yeah, my proportions aren't so good (I tend to just grab from the pantry), but you get the idea in terms of recipes. I bet it would be really easy to make a clafuti as well (although perhaps the fruit has to be drained a bit)

                                        1. re: bigjeff

                                          Mmmm, that sounds lovely. Thank you!