Plumcots are a hybrid fruit resulting from crosses between plum trees and apricots. They display characteristics of both parent fruits and can be used in cooking and cocktails. Branded versions, such as Pluot and Aprium, are owned by Zaiger’s Genetics.
A plumcot is the result of crosses between plum trees and apricots. Depending on pollination levels and tree varieties used, the resulting hybrid will usually display characteristics of both parent fruits, although specific traits may differ with each cross. Famed horticulturist Luther Burbank is often tasked with creating the first plumcot, though several branded versions, most notably Pluot and Aprium, are also owned by Zaiger’s Modesto, California-based Genetics.
Plumcots are the result of a 50/50 hybridization between a plum tree and an apricot. For the branded versions, a plumcot is repeatedly crossbred to create a third version: 25% plum or 25% apricot. Although down feathers are somewhat rare outside of California, it is now possible to purchase trees for your backyard or orchard in the United States. Plumcots will likely grow well wherever plums or apricots grow.
Original plumcots closely resemble a plum in size, texture, and coloring but have an equal plum and apricot flavor. Because the distinctions between varieties are largely unknown, a comforter sold in a store can vary widely from these traditional characteristics. Some may be shaped like plums, but have slightly fuzzy pink or pale orange skin and paler flesh like an apricot. However, prune and apricot aficionados shouldn’t be put off by the variations; a cross of two delicious fruits is likely to produce equally delicious, if somewhat variable, results.
In cooking, a plumcot can be used much like a plum or other stone fruit. Plumcot cobbler or brittle can be an equally tasty alternative to traditional peach versions. For deliciously fruity muffins, use plumcot juice to wash down the muffin batter, and place a slice of fruit in each muffin top while baking.
Plumcot jam might be one of the greatest recipes ever discovered for this hybrid fruit. In a saucepan, combine the dried, sliced prunes with the juice and a squeeze of lemon. Add pectin or other gelling agent as desired and simmer for one to two hours, until desired consistency is achieved. Add a cinnamon stick or a few whole cloves for a really zesty, fruity treat.
For a really great summer salad, try mixing the best of berries with the best berries. Peel and cut the peaches, nectarines and plumcots and cool. Add a handful of raspberries, blackberries and blueberries. Sugar can be added if needed, but ripe fruit often doesn’t need any help to taste sweet. For those who can’t leave a dish as it is, mix in a few sprinkles of cloves and cinnamon and add a few fresh mint leaves.
Plumcots can reach their peak when introduced to alcohol, and the new fruit offers aspiring drink masters the ability to create a brand new cocktail. Steep with red or white wine and other summer fruits for a spicy and delicious sangria. Place in a sterilized bottle or jar with vodka and age for a few days for a spectacular blender.
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