Field of Science

Pluot?

Pluot?  Wasn't that formerly a planet?  Actually it's plum-like fruit that is a back-cross hybrid between a plum-apricot hybrid and a plum, all part of the genus Prunus.  In general they are most like a plum, but with the flavor intensified by the apricot parent.  They are actually better than either parent.  Pluots are a good summer fruit, and here's a good idea.  If you are BBQing some chicken, grill a few pluot halves for a few minutes on each side.  Their flavor when hot is just great, tart-sweet intense plumness.

4 comments:

Jacquelineand.... said...

If you combine a thinly sliced pluot with a cup of white wine, 1/2 cup of torn basil leaves, and 1 tsp. slivered ginger it makes a great marinade for chicken and pork as well.

CelticRose said...

Meh, I've tried them, and while I wouldn't turn one away if it were offered to me, I much prefer plums.

The Phytophactor said...

Stone fruits are funny that way. Almost all of them can be totally blah under some circumstances, and wonderful under others. Mrs. Phactor just scored some totally wonderful red haven peaches that are to die for. Guess you have to ask for a taste before buying.

Karen from Mentor said...

I had my first pluot today. Selected a really ripe one on purpose. Had to stand over the sink to eat it -- it was that juicy. Would definitely buy it again.

Plus? It didn't make my mouth itch like plums often do. Was a win/win for me.
:0)