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A FRESH Point of View: What’s in a name?

Have you noticed some interestingly named fruits in my department lately that sort of resemble a plum but could also be an apricot?  Don’t worry; you don’t need to have your eyes checked!  Over the past few weeks we have been getting these delectable apricot-plum hybrids.  I have gotten lots of questions about them so I thought it would be useful to share some information about these sweet treats that are increasingly available in the marketplace.

Plumcots: exactly half plum, half apricot but they appear more like apricots with golden skin and yellow flesh.

Pluots: 75% plum and 25% apricot and they look and taste more like plums than apricots.

Apriums: 25% plum and 75% apricot.  Aprium’s sugar content is much higher than in common apricot and plum varieties, producing fruit of incomparable sweetness.

Monster Cot®: originated from apricot varieties grown in Mediterranean climates.  After years of researching varieties all over the world, the perfect offspring was developed. It has a smooth red skin like a nectarine with the excellent taste and aroma of an apricot.

When you are buying these fruits, look for ones that are relatively firm.  They will last up to 3 days in a cool location or in the refrigerator for up to 7 days.

They are all great in desserts, compotes and of course, fruits salad.

Use any of these in a flavorful salsa, such as one from Melissa’s produce:

Pluot-Pineapple Salsa
4 chopped pluots, apriums or plumcots
1 cup diced pineapple
3 Tbs fresh chopped cilantro
1/4 cup chopped sweet onion
1 jalapeño, seeded and finely minced
1 Tbs vegetable oil
2 Tbs fresh lime juice

Combine all ingredients in a bowl and toss. Serve over grilled fish, poultry or pork.

View this recipe to print or add items to your Shopping List.