A Pluot is a hybrid fruit that can trace its heritage to a plum and an apricot. The name "Pluot" is actually a registered trademark of Zaiger Genetics, located in Modesto, California. This fruit is mostly plum with a dash of apricot, and it is often confused with an Aprium, which is mostly apricot with a dash of plum. Pluots have smooth skins, like plums. Although the Pluot, and the Aprium, for that matter, is the love child of the plum and the apricot, its sugar content is much higher than either. Pluots are characterized by their sweetness and their flavor.
And, Pluots are not to be confused with plumcots. Plumcots were first created in the late 19th century by a plant breeder named Luther Burbank. The name "plumcot" refers to a fruit that is equally plum and apricot. The Pluot, on the other hand, is mostly plum. Although some marketers claim that Pluots are 75 percent plum and 25 percent apricot, there is no fixed ratio.
The Pluot season extends from May until September. They are found primarily in warmer climates. There are different varieties of Pluots, much like there are different varieties of apples. The varieties have names like "Razmataz," "Mango Tango," and "Dinosaur Egg." When purchasing a Pluot, look for one that is plump and firm. Avoid specimens that are green or blemished or ones that have broken skin. These fruits can be ripened in a brown paper bag at room temperature; once ripe, they should be refrigerated. Before you eat a Pluot, you should wash it and dry it well. Because of their heritage, Pluots have pits that should be removed.