Pluots

Wait, you haven’t heard of Pluots? They’re like plums but with a broader spectrum of exciting flavors and colors! These sweet and juicy fruits are great for snacking.

Pluots, also called Plumcots, are grown from Plum trees grafted with Apricot trees. Growers and plant breeders work tirelessly (this is traditional plant breeding and non-GMO) to come up with the best new varieties of Pluots that are super sweet, juicy and flavorful. Various Pluot varieties are picked each week in the sunny orchards of the San Joaquin Valley in California. They come in many flesh and skin colors – from yellow to ruby flesh – from speckled and mottled skin to bright red to black.

A powdery white coating on the fruit is called “bloom.” Bloom naturally occurring wax that forms on the fruit in the orchard. It wipes off easily and creates a shine on the skin. I see it as a sign of freshness!

Pluot Tips

  • Select Pluots that are firm to semi-firm and are free punctures.
  • Avoid Pluots that are over-soft or puffy.
  • Pluots are ready to eat when you buy them. The fruit doesn’t really ripen or sweet after harvest. I’ll often let the fruit warm up at room temperature for a day or two since I like a semi-soft texture.
  • A powdery white coating on the fruit is called “bloom.” Bloom naturally occurring wax that forms on the fruit in the orchard. It wipes off easily and creates a shine on the skin. I see it as a sign of freshness!