Pluots
Pluots are compound hybrid fruits that are a part plum and a part apricot in heritage. These fruits were invented by Floyd Zaiger in the late 20th century and are now produced in parts of Washington and California. Pluots have a greater part of plum parentage and therefore, the skin is smooth like plums.
Few varieties of pluots are called as interspecific plums or dinosaur eggs, sometimes. Pluots and apriums are often confused for its similarlity and they are known for their sweetness and flavor; the sugar content of these fruit is higher than the plum or apricot.
May to September is the season of Pluot and aprium. Pluots can be found mostly in milder climates and these should be plump and firm.
Pluots should be ripened in a brown paper bag at room temperature and then they should be refrigerated. Wash the fruits well before consuming and they can be eaten fresh or cooked.
Pluots should be ripened in a brown paper bag at room temperature and then they should be refrigerated. Wash the fruits well before consuming and they can be eaten fresh or cooked.
Scientific Name for Pluot:Prunus Armeniaca
Nutrition Information of Pluot
| Calories | 80.0 |
| Sodium | 1.0 mg |
| Total Carbohydrate | 19.0 g |
| Dietary Fiber | 3.0 g |
| Sugars | 15.0 g |
| Protein | 1.0 g |
Approximately there are 20 varieties of pluots have been developed and bred by Zaiger Genetics. Each variety has a different percentage of plum and apricot heritage. These varieties differ in size, skin, and flesh color.The skin colors ranges from yellow-green to black, the flesh color ranges from white to red and the skin can be solid, striped, or speckled
