Hybrid fruits like plumcots and pluots are intriguing combinations that merge traits of plums and apricots.
Both fruits offer unique flavors and characteristics, making them popular among fruit enthusiasts. Let’s explore their differences, origins, and distinctive features.

⬇️ Table of Contents
What Is a Hybrid Fruit Plumcot?

A plumcot is a 50-50 hybrid of a plum and an apricot. Developed by Luther Burbank in the late 19th century, plumcots combine the firm texture of plums with the sweetness of apricots. Some notable varieties of plumcots include:
- Flavor Grenade: Reddish-purple skin with vivid red flesh.
- Dapple Dandy: Orange-speckled peel with robust yellow flesh.
There are various plumcot varieties, each with a unique fusion of flavors, size, and color, making them sweet and special.

Taste: Plumcots offer a super sweet taste with a slight tart undertone. The texture falls between the dense flesh of an apricot and the juiciness of a plum.
Seasonality: Plumcots have a restricted growing season, peaking in the summer. Their limited availability makes them a special treat during the warmer months.
What Is a Pluot?

Pluots, developed by Floyd Zaiger, are approximately 75% plum and 25% apricot. Through selective breeding, Pluots have achieved a sweeter taste and a rich variety of flavors.
Taste: Pluots blend the intense sweetness of plums with a subtle tartness. Their smooth skin and juicy flesh make them perfect for fresh eating and desserts.
Seasonality: Pluots are primarily available during summer and are celebrated for their fresh, juicy flavors that complement the warm weather.
Key Differences Between Stone Fruits: Plumcot and Pluot

Historical Context
Plumcots: Luther Burbank, a pioneering horticulturist, developed the plumcot in the late 19th century. His goal was to combine the best traits of plums and apricots, resulting in a 50-50 hybrid. The plumcot became known for its firm texture, pronounced sweetness, and unique blend of flavors. Burbank’s work in hybridization was groundbreaking, contributing significantly to modern horticulture.
Pluots: Floyd Zaiger, a prominent fruit geneticist, created Pluots in the latter part of the 20th century. By breeding plumcots back with plums, Zaiger achieved a fruit that is approximately 75% plum and 25% apricot. This selective breeding enhanced the sweetness, flavor complexity, and juiciness of Pluots. The apricot parentage, prunus armeniaca, plays a crucial role in this hybridization process. Zaiger’s work led to a variety of Pluot types, each with distinct flavors and textures, making them a favorite among fruit enthusiasts.
Notable Plumcot Varieties
Plumcots:
- Flavor Grenade: This variety has a reddish-purple skin with vivid red flesh. Known for its crisp texture and explosive flavor.
- Dapple Dandy: Characterized by an orange-speckled peel and robust yellow flesh, this variety offers a unique appearance and taste.
Pluots:
- Dapple Dandy: A type of Pluot with dark purple skin and pale yellow to dark red flesh, known for its intense flavor and attractive appearance.
- Flavor King: Renowned for its rich, sweet flavor and deep red flesh. This variety is often considered one of the best-tasting Pluots.
- Emerald Drop: Features green skin that turns yellow as it ripens, with sweet, juicy flesh that is perfect for fresh eating.
- Splash: Known for its small size, bright red skin, and juicy, sweet flesh. This variety is great for snacking and adding to fruit salads.
- Dinosaur Egg: This variety is notable for its unique name and intriguing appearance, making it a popular choice among Pluot enthusiasts.
Are Plumcots and Pluots Interchangeable in Recipes?
Both plumcots and pluots are stone fruits belonging to the same family.
While both fruits offer unique flavors, they are not typically interchangeable due to their distinct taste profiles.
Plumcots: With their balanced sweet-tart flavor and firm texture, can lend a more complex taste to dishes. They are excellent for baking, grilling, and incorporating into savory recipes where a bit of tartness is desired to balance sweetness.
Pluots: On the other hand, are sweeter and juicier, making them ideal for desserts and fresh eating. Their intense sweetness and varied flavor profiles can overpower a recipe if not balanced properly. While both fruits can be used in similar types of dishes, the specific flavor and texture differences mean that swapping one for the other might not yield the same culinary results.
For instance:
- Baking: Plumcots might be preferred for tarts and pies where a slight tartness can enhance the overall flavor.
- Salads: Pluots can add a sweet, juicy burst to fruit salads or savory salads that benefit from a touch of sweetness.
- Jams and Preserves: Both can be used, but the choice will affect the sweetness and tartness balance of the final product.
- Grilling: Plumcots hold up well to grilling due to their firmer texture, making them suitable for grilled fruit recipes.
How Long Are Plumcots and Pluots In Season in Grocery Stores?

Plumcots: Have a limited growing season, typically during the summer months. Their availability is brief, making them a prized find when in season.
Pluots: Also primarily available in summer, celebrated for their vibrant flavors that align with the season's warmth.
Summary
Plumcots and Pluots, both remarkable hybrids of plums and apricots, offer distinct flavors and textures that appeal to fruit enthusiasts. Plumcots, with their balanced sweet-tart flavor and firm texture, are excellent for baking, grilling, and savory dishes, adding a complex taste. Pluots, being sweeter and juicier, are perfect for desserts and fresh eating, bringing an intense sweetness to various recipes.
Both plumcots and pluots are stone fruits. Their unique characteristics make each one a special addition to any fruit lover's palate.
Leave a Reply