Plumcots

Plumcots are a hybrid fruit resulting from the cross-pollination of a plum and an apricot. This interspecific hybrid, also known as a pluot or aprium, combines traits from both parent fruits. Plumcots typically have a smooth skin, similar to a plum, and a flesh that can range in color from yellow to red, depending on the variety. Their flavor is often a delightful blend of plum sweetness with apricot undertones, and they can be juicier than either parent. The texture is generally firm yet yielding, with a sweet and slightly tart profile.

The development of plumcots began in California in the 1980s, with the goal of creating a fruit with improved flavor, disease resistance, and shelf life. While the genetic makeup can vary, most plumcots are approximately 50% plum and 50% apricot. They are grown in various fruit-producing regions, particularly in temperate climates. Plumcots are consumed fresh, like other stone fruits, and can also be used in desserts, jams, and other culinary applications. The fruit ripens typically in the summer months.