Meet the pluot. Or perhaps you've already met. This firm but fleshy fruit, a hybrid of the plum and apricot, has been a seasonal guest in markets for the past few years. Chefs and home cooks love the juicy fruit for tarts and pies, but plenty of people still pass up pluots in favor of fruits with familiar names and faces.
When the small, speckled species first arrived on the scene and it must be said that the pluot is more plum than apricot it was marketed as a “dinosaur egg.
When the small, speckled species first arrived on the scene and it must be said that the pluot is more plum than apricot it was marketed as a “dinosaur egg.
Soon after, the name was changed to pluot, and we can't help but wonder at the success of this word. It certainly doesn't trip off the tongue, though the alternatives sound even sillier. Apum. Pluricot. Plap.
The pluot is just one of many fruit hybrids conceived by Floyd Zaiger, of Calif.-based Zaiger Genetics. Others include the nectaplum (nectarine-plum) and peacotum (peach-apricot-plum).
The pluot is just one of many fruit hybrids conceived by Floyd Zaiger, of Calif.-based Zaiger Genetics. Others include the nectaplum (nectarine-plum) and peacotum (peach-apricot-plum).
0 comments