Pluots
Resources > Food > Fruit > Hybrid Fruits > Pluots

Are you a Smart Kitchen™ Chef?

Try it FREE or take a TOUR to explore Smart Kitchen!
+ -

 

Pluot is a hybrid fruit (science calls them “interspecifics”) bred from an Apricot and a Plum. Floyd Zaiger bred a Plum with a Plumcot to create the Pluot. He also named the new fruit and trademarked it. The normal cross breeding ratio for a Pluot is 75% Plum and 25% Apricot but various percentages have been used. Because the plum genetics are so prominent in a Pluot (around 75%) Pluots look more like Plums but have a softer, grainy interior flesh, more like an Apricot. They are not very firm like a Plum.

Season

Pluots, depending on your location, peak season is in the Summer.

Availability

Pluots are available Spring-Fall.

Production

Pluots are primarily grown in Washington and California and now makes up about 25% of the Plum Market, where they are also known as “Dinosaur Eggs” for kids.

Varieties

Most Pluots were developed over the course of the last 15 to 20 years by Zaiger Genetics. Currently, there are about 20 varieties of Pluot. Each type is some percentage Plum and some percentage Apricot. The combinations yield widely different looking fruit. Some Pluots can have golden yellow skin while others might be pale green. Similarly, the flesh can range in color from creamy white to blood red.

Purchasing

Pluots are not widely available everywhere yet but are most easily found distributed in Idaho, Oregon, Utah, Arizona and New Mexico. They can also be found in better stores and Farmer’s Markets in the Midwest and on the East Coast.

Look for firm, smooth, plump golden yellow or pale green fruits without bruising or damage. Avoid “mushy” Pluots. The flesh should yield to gentle pressure when held in the hand.

Storage

If you are lucky enough to have a fruiting Pluot tree the best place to store your Pluots is fresh and on the tree. On the stem, they will acquire the most complexity and flavor. Once tree-ripened though they should be carefully picked (they will deteriorate quickly) and then stored in a plastic bag in the refrigerator to prevent any further spoilage.

If you are working with store-bought Pluots, how you store them will depend on their ripeness. Less-ripe and un-ripe Pluots should be stored in a paper bag on the counter (away from heat and light) to allow them to ripen. Ripening should take 2-4 days but keep an eye on them daily to make sure that they don’t over-ripen and spoil.

Once they are ripe, gently place them in a plastic bag and store them in the refrigerator. Fully ripe they will be prone to bruising if handled too roughly. In the refrigerator, the ripe little gems will last about 3-5 days so it is best to eat them or use them as fresh as possible. Let the Pluots Temper before eating them and don’t wash the fruit until you are ready to use it.

If freezing your Pluots, the procedure is a little different because they will freeze better (no change of imparted bitterness) with the pit removed. To freeze, slice the Pluots in half along the natural seam and remove the pit.

To freeze Pluots properly there are a few optional steps. Some varieties will get a tough skin if frozen without first Blanching them for about a minute. If you wish to fix the color and/or avoid discoloration, it is best to dip the fruit in an Ascorbic Acid Solution before bagging them for the freezer. In both cases, and you can do both, dry the Pluots before placing them in airtight baggies for storage in the freezer. Pluots can also be packed in sugar or syrup for freezing. They should be good in the freezer for up to 8-12 months.

We have had dried Pluots last months at room temperature in a pantry but dried Pluots are best stored in the refrigerator because they can harden and darken if stored at room temperatures above 75˚ F (24˚ C). If your dried Pluots become too brittle they can be softened by soaking them in liquid or by Steaming them.

Canned Pluots should be stored in the Pantry.

Culinary Uses

Pluots have a sweet intense flavor, sweeter than either of its ancestors. Use a Pluot as you would an Apricot or a Plum.

Portion Size

Allow 1/2-1 oz of Pluots per person.

Pairings

Almonds, Hazelnuts, Pistachios, Pine Nuts, Walnuts, Allspice, Anise, Cardamom, Cayenne, Cinnamon, Coriander, Mint, Nutmeg, Pepper, Salt, Sugar, Rosemary, Saffron, Vanilla, Apples, Bananas, Blackberries, Blueberries, Cherries, Coconut, Cranberries, Lemons, Nectarines, Peaches, Pineapple, Plums, Raspberries, Strawberries, Garlic, Ginger, Onions, Poultry, Chicken, Game, Duck, Lamb, Pork, Butter, Cheese, Cream, Sour Cream, Yogurt, Honey, Coffee, Salads, Rum, Amaretto, Brandy, Wine, Oats, Vinegar

Substitutes

Apricots, Peaches, Plums

Nutritional Value USDA
PLUMS,RAW
Amount Per 100g
Calories 46
%Daily Value*
 
0%
Total Fat 0g
0%
Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 0mg
3%
Potassium 157mg
3%
Total Carbohydrate 11g
4%
Dietary Fiber 1g
Sugars 9g
Protein 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Gluten Free

Yes

Low Fat

Yes

Low Calorie

Yes