I noticed right off the bat..... that our clients that came to our fruit stand....were confused about the "green pluots". More so about the Pink Pearl apples! Green fruit and blemished looking apples......"what sort of fruit stand is this".......my mind reading ability was telling me of what the clients were thinking :-)
It's a Plum that got married to a Apricot!
So here you here....get out your note pads out...and sharpen your pencils....turn off the cell phone....Class 101 Pluot ...has started:
Plumcots - Pluots.....whatever you wish to call this fantastic fruit....comes in a very wide array of colors so don’t limit yourself by looking for just one color; some of the sweetest varieties are actually bright green. The fruit should be firm with just a slight “give” when gently squeezed. Avoid fruit that is overripe, characterized by loose skin and a “watery” feel to the fruit. Pluots will continue to ripen at room temperature. Once the fruit reaches your desired softness, refrigerate it to keep it that way. Pluots will last for a week or more in your refrigerator.
Pluots and plumcots often have a white or silvery colored “coating” on them. This natural, waxy, protective coating is produced by the fruit itself. Often this coating is washed off in the packing process. Some varieties are considered too delicate for the packing line equipment and are packed carefully by hand, bypassing the washing process. Fruit packed in this manner is known as “bloom on” and is desired by many for its “straight from the orchard” appearance. Regardless of the level of bloom on your pluot or plumcot, all fruit should be thoroughly rinsed with water before eating. The bloom is all natural and harmless but if you want to remove it completely, simply wipe the fruit with a cloth or paper towel.
Here is a partial list of the Pluot family ......click on the picture to enlarge so that you can read the descriptions of each fruit.
