Pluot

Not content with trying merely one plum-apricot hybrid (the plumcot), today we purchased a pluot. Although sharing the same ancestors, the pluot was markedly different in appearance and flavor from the plumcot. With color tones ranging from crimson to orange, this fruit was larger and firmer than its cousin. It had smooth, leathery skin like a plum. Upon cutting, much juice erupted from the flesh, which was a deep maroon color. Placing the fruit upon my tongue revealed its intense, tart flavor, not unlike a grapefruit. Biting the flesh divulged its pleasant texture. Whereas the plumcot possessed a stringy flesh that clung to the skin, the flesh of the pluot was more plum like and firm. Yet still, each bite was very juicy, sweet, and tart. Some bites (possibly those that were bruised) had a mild, non-tart taste. We quickly finished the fruit, eating as much as we could, which was easier than with the plumcot, as it was much more plentiful. Though many different cultivars of pluots exist (such as the one depicted in the picture), we highly recommend trying them on the contingency that they bear any resemblance to the one we tried.

-Anthony