Pluot (PLOO-awt). 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 a vibrant tart-sweet flavor. They’re high in vitamins C and A and, like most fruit, are a good source of dietary fiber.