Pluots and Apriums
Anna Delany, adapted from www.Fruits&VeggiesMatter.gov
If the names don’t give them away, Pluots and Apriums are part plum and part apricot. They are what’s known as “interspecific hybrid fruits”, meaning, they are complex crosses of plum and apricot. Not surprisingly, pluots are more plum than apricot, while apricots are more apricot than plum.
These are sweet and tasty fruits – a new and interesting way to get your vitamins!
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Read more:
- About pluots and apriums
- Varieties
- Selection and storage
- Preparation and eating
- Pluot and Aprium ideas
About pluots and apriums
Pluots and apriums [1] were originally invented in the late 20th century by Floyd Zaiger and are now grown in parts of Washington and California.
Pluots are mainly of plum parentage and so have smooth skin like plums. The aprium is another plum and apricot hybrid with mostly apricot heritage. Like apricots, apriums have slightly fuzzy skin.
Pluots and apriums are known for their sweetness and intense flavor.
Pluot and aprium season stretches from May to October. Pluots can be found mostly in milder climates.
Varieties
At the time of writing, there is only one variety of aprium available, called “Honey Rich”. It is bright orange and has bright orange flesh.
Pluot varieties include:
| Candy Stripe | Medium, pink-yellow striped pluot with very sweet and juicy flesh. |
| Cherry | Small, bright red-skinned pluot with white flesh. |
| Dapple Dandy | Large sweet pluot with pale green to yellow, red-spotted skin and red or pink juicy flesh. |
| Flavorella |
Round pluot of medium-size; golden-yellow, with sweet and juicy flesh. |
| Flavor Heart |
Very large, black pluot with a heart shape and yellow flesh. |
| Flavor King |
Very sweet, medium or large pluot, with red-purple skin and red flesh. |
| Flavorosa |
Very sweet or tart pluot of medium-size. Dark-purple in color with red flesh. |
| Flavor Prince | Large round and purple pluot with red flesh. |
| Flavor Rich | Medium-sweet, large, black, round pluot with orange flesh. |
| Flavor Supreme |
Medium or large pluot with greenish purple skin and juicy red flesh. |
| Flavor Queen | Large light-green to yellow pluot; very juicy. |
| Red Ray | Medium sized pluot that is bright red in color with dense, sweet orange flesh. |
Selection and storage
How to buy
How to store
Pluots and apriums should be ripened at room temperature and then refrigerated. Pluots can be ripened more quickly in a brown paper bag at room temperature.
Preparation and eating
Fruit should be washed well and dried before consumption. To remove pit, cut the fruit in half. Pluots and apriums can be eaten fresh or cooked. The pluot is great in sauces or sliced fresh on a salad.
Pluot and Aprium ideas
- Use pluots and apriums in sauces to pour over waffles or pancakes
- Substitute pluots for plums in recipes
- Use pluots and apriums as a topping for yogurt or as dessert
- Add sliced pluots or apriums to your next salad
- Top your favorite cereal with pluots or apriums
- Make a pluot of aprium crisp for dessert
Related articles :
Related links :
- CDC website for Fruits & Veggies: More Matters
- Shrimp and Pluot Stir Fry
- Summer Fruit Chicken Salad with Mustard Dressing
Last updated: April 10th, 2007
[1] PluotŪ and ApriumŪ are registered trademarks of Zaiger Genetics, Modesto, California
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