Plums Pluot



Pluots are available in the late spring through fall.

Current Facts

Pluots are botanically classified as Prunus domestica. They are a hybrid of plums and apricots, developed by the late horticulturist Floyd Zaiger in 1989. The term “pluot” is an invention created by Zaiger to define his crosses between plums and apricots. Pluots have an average brix (a measure of soluble solids) measured at 14-19 degrees, much higher than regular plums or apriums, which range from 10-14 brix.

Nutritional Value

Pluots are an excellent source of dietary fiber, vitamins A and C, potassium, calcium and iron. They are low in fat and sodium and contain no cholesterol or trans fats. One cup (approximately 150 grams) of cubed pluot provides 70 calories per serving. Pluots also contain small amounts of important minerals such as magnesium, phosphorous and zinc which help to promote healthy bones and muscles. In addition, pluots are high in antioxidants which may help to reduce inflammation and boost the immune system.


Pluots are a versatile fruit that can be eaten fresh in salads, sliced up in breakfast cereal or yogurt, roasted and used as a topping for ice cream or pancakes, made into chutneys or jams for baking or served as part of an appetizer plate. They also make delicious sorbets and preserves. Pluots may be substituted for plums or apricots in recipes. In addition to their sweet flavor, pluots have the added advantage of having a longer shelf-life than regular plums and apricots, making them ideal for use in preserves, jellies and jams.


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