Grown in the San Joaquin Valley, Pluots are a hybrid that is a cross between plums and apricots and making it even better than both! More varieties are being created every year as they blend together different varieties of plums and apricots. Each variety is usually only available about three weeks each. We get ours from Sweet Tree Farms – a certified organic farm and R & L farms, which isn’t certified, but uses zero pesticides and practices natural growing methods. Both farms deliver us super sweet, juicy fruit!
There are a wide variety of colors – and some of the sweetest varieties are actually bright green…and they will be available this coming week. The fruit should be firm. 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.
Plums and pluots often have a white or silvery color on them. This natural, waxy, protective coating is produced by the fruit itself. In commercial farming, it is usually washed off during packing, but our fruit is straight from the orchard and you will see it on there. Of course, all fruit should be rinsed with water before eating.
One medium pluot has roughly 80 calories, making it ideal for a light and healthy snack. The fruit has no fat or cholesterol, but pluots are unusually high in sugar, with 15 grams per serving. They are a good source of fiber and contain Vitamin A and Vitamin C. They also have 1 gram of protien. Pluots and other fresh produce contribute to your daily fluid intake since most fruits and vegetables contain a high percentage of water.
Top your salads or mix them into a fruit salad, infuse vodka or tequila, grill, can or jam them. Anything you could do with a plum, you can do with a pluot. My favorite way is to just eat them right off the counter – with a paper towel of course!