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Jun 23, 2017

This fruit hybrid is 60 percent plum and 40 percent apricot... and 100 percent sweet and juicy.

Availability & Origin
Grown in California, the largest producer in the US, they're available from May to September. Chile, the largest importer to the U.S., grows pluots between January and March. 

Appearance & Flavor
With over 20 varieties, each with a short season, we move from one variety to the next as the seasons progress. Pluot skin varies in color between yellow, green, dark red, and purple. The flesh inside can be red, yellow, pink, and orange depending on the variety.  When picking the perfect pluot, find plump yet firm ones that give to slight pressure. Avoid soft or shriveled fruits.

If they do not give slightly at the end of the stem, they are not yet ripe. To ripen them, place them in a loose paper bag and store at room temperature. If they are already ripe, keep them in a cool place like your counter for up to three days. They'll last up to a week if placed in the crisper drawer. After cutting them, place the slices in an air tight container in the fridge for up to five days. They can also be frozen the way you'd freeze a plum. 

Ways to Enjoy 
Everyone can enjoy a pluot raw, roasted, sautéed, or in jam, desserts, salad, and salsa. But you can really "wow" guests at your next get-together with this sweet dessert.

Fun fact: the first pluot variety was trademarked in the late 1980's by Zaiger Genetics out of Modesto, California. 

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