Pluots

Pluots are a hybrid fruit developed by crossing a plum and an apricot. They are a stone fruit, meaning they have a hard pit in the center. Pluots were first bred in California in the 1980s. The name "pluot" is a portmanteau of plum and apricot. These fruits typically have a smooth skin and are sweeter and less tart than plums, with a firmer texture than apricots. Their flavor can range depending on the specific variety, often exhibiting a complex sweetness with notes of both parent fruits. Pluots come in a variety of colors, including red, pink, yellow, and purple, both for the skin and the flesh. They are a good source of vitamins A and C, as well as dietary fiber. Like their parent fruits, pluots are generally in season during the summer months. They can be eaten fresh, used in desserts, or incorporated into savory dishes. The development of pluots involved cross-pollination between plum and apricot trees, a process that can occur naturally but was also intentionally cultivated to create new fruit varieties with desirable traits.