The Dapple Dandy is a sweet plum-apricot flavored pluot with beautifully dappled skin. These pluots contain fiber and complex sugars for sustained energy, and the taste is amazing.
Storage TipsPluots are a plum-apricot cross. They continue to ripen after picking and should be stored at room temperature, away from sunlight and heat until they give softly to the touch and have a sweet aroma. Once ripe, refrigerate fruit as necessary to prevent spoiling, but cold temperatures may change their texture and taste.
Everything you always wanted to know about stone fruit (but were afraid to ask) Stone fruit season is coming. Here’s a primer on some of our favorites. Stone fruit that is woven into the pit is called “cling.” Fruit that has less fiber woven into the pit is called “semi-cling.” And fruit that is free [...]
By Chris Mittelstaedt Maybe you think I write too much about my kids. I kind of agree, but man, do they give me good material. Last week, for example, when I told them we would be getting pluots for this week’s cases, they ran with it. “Plupups?” my daughter said. “No,” I said, “pluots.” “Dad’s getting plu-pots [...]
Pluot with a red, green, and yellow tapestry skin over yellow flesh. Tropical flavor evokes Paul Gauguin paintings of Tahitian afternoons.
In 1908 Kingsburg was a shoot-em-up wild west town. A fight ensued between the “wets” (for saloons) and the “drys” (agin ‘em). These days the honey sweet Raspberry Jewel pluot with tart red dappled skin comes from Kingsburg. A wonderfully conflicted little stone-fruit.
Pluot (PLOO-awt), n. Fun to say, and great to eat. If you cross-pollinate a plum and apricot, you get a plumcot; crossing a plumcot with yet another plum results in the pluot (so, more plum than apricot—somewhere between three-fifths and three-quarters plum). Developed in the late 20th century by Midwest biologist Floyd Zaiger, pluots have [...]
Preparation TipsWash pluots before eating. Enjoy them out of hand, sliced in salads, baked in tarts, or cooked in sauces. Mmmmm...
Storage TipsPluots continue to ripen after picking and should be stored at room temperature, away from sunlight and heat, until they give softly to the touch and have a sweet aroma. Once ripe, eat or refrigerate fruit as necessary to prevent spoiling, but cold temperatures may change their texture and taste.
A sweet plum-apricot flavored pluot. Beautifully dappled in red and green this freestone is a dandy. Ogden Nash’s poesy goes: “Candy is dandy, but liquor is quicker”. Fruit-fans know that fruit contain fiber and complex sugars for sustained energy versus candy’s empty calories.
The pairing of 1/4 apricot and 3/4 plum has produced a large and colorful family of pluots. Flavor Rich is the sibling with deep purple skin with medium sweet orange flesh.
Floyd Zaiger a highly regarded and prolific fruit hybridist. He is a the father of the Pluots family, and the Flavor Queen is one of the beautiful daughters with greenish complexion and a sweet sweet taste. She’s really a catch.
Hail the king! Royal red over yellow skin, and red flesh. Low in acid and very sweet, these pluots should be eaten when still firm.
The pairing of 1/4 apricot and 3/4 plum has produced a large and colorful family of pluots. Flavor Jewel is a sibling with red skin over sweet yellow flesh.
Neon green with red stripes are hardly good camouflage for this pluot. A taste explosion that packs a big crunch. Best eaten chilled, so grab ‘em and throw into the fridge.
Red dappled skin with and gold center glowing to red in an explosion of flavor. Related to the Grenade.