What happens when plums get grafted onto apricot trees and apricots get grafted onto plum trees? Well, we end up with Pluots and Apriums. These interspecific complex hybrid fruits that are part plum and part apricot continue to climb towards the top of the list in the summer fruit section of the produce department.
Apriums come to the market in the late spring at the same time as apricots, they have a slightly fuzzy surface and resemble an apricot more than a plum. Apriums are more full bodied with higher sugar content, but more of a plum flesh. Pluots which are in season now through the late summer have a smooth surface like a plum and resemble a plum more so than an apricot. When ripe, the flesh is luscious, the juice is abundant and the flavor is as sweet as Life Savers candy!
After years of cross breeding, some varieties of pluots became available for commercial market by the late eighties. Other varieties were developed back in the 1800’s by crossing peaches with apricots and cherries. Also in the mix are plumcots, peachcots and cherry-plums.
Inquiring minds ask from time to time; what kind of work and research goes into the making of a new fruit?
Well I’m no botanist or genetic engineer, but Floyd Zaiger is. For well over 40 years Floyd and his family have been developing various varieties of peaches,
nectarines, plums and other fruits. In his early days Floyd worked as an apprentice for Fred Anderson who is known as “the father of the nectarine” and Anderson had once been an apprentice for Luther Burbank. Floyd was anxious to finish Burbank’s work on plumcots. It seems Burbank’s plumcots were small and sour and Floyd wanted to improve them by developing larger sweeter fruits.

So in a nutshell, various fruit species are cross bred. In Zaiger’s case new peach and plum tree root stocks were created and used as grafting trees.
The grafting trees were then monitored for any fruit that they might bear.
Most of them didn’t, but the few that did were harvested for the largest and most flavorful fruits. Their genes were then used as building blocks. From there tree seedlings were developed and planted, and again, monitored over several generations. The best varieties were eventually were released to contracted growers who grew test blocks of fruit anywhere from 100 trees for the most conservative grower to 100 acres for growers who are willing to take a risks.
From there taste panels are put together and the fruit is shopped to every major packer and grocer as well as the food service industry. Keep in mind that all fruit that we buy in the stores today has gone through similar redevelopment over the centuries. It is all done naturally in the classical sense. There are no fish genes or pest resistant chemicals added in the process, so don’t cry “Frankenweed!” when you see pluots at your local market.

A tremendous amount of time, money, patience and ambition goes into the process - anywhere from 12 to 15 years for each variety. But Zaiger did it, and now he can be called “the father of the pluot.”

Over 20 varieties of Pluots are available throughout the summer fruit season with each variety possessing a different percentage of plum and apricot parentage as well as variation in size and color. The most popular Pluot variety is the Dapple Dandy also known as the dinosaur egg. It is light red in color with white-red speckles on the surface. The interior is white with a light red tone. The texture is succulent, the juice is abundant and the flavor is like a plum covered in honey. The other three most popular varieties are: The Flavorella variety which is golden yellow both on the exterior as well as the interior. One is better suited eating this variety over the kitchen sink. The Flavor King is purple skinned with white interior. The Flavor Queen is a yellow variety both inside and out. All four of these varieties are extremely juicy and sweet when ripe. Other varieties include the Flavor Rich, The Flavor Prince and the Flavorosa which is sweet with a hint of tartness. They are all are just as good, but just not as widely grown. Just like peaches, plums and nectarines, pluot varieties overlap one another throughout the season giving us a lengthy run of juicy sweetness.

When selecting pluots in the store; look for firm fruit with a smooth and shiny surface. You may notice a little dust-like bloom on the fruit. The same thing is found on grapes and plums and occurs naturally to protect the fruit from moisture loss and decay.
Avoid fruit with punctures or holes, large soft spots and shriveling.
Ripen Pluots at home in either a closed paper bag or on the kitchen counter. The fruit is soft when it gives in to gentle pressure in the palm of the hand. Pluots are extra juicy when on the softer side. When the fruit is at your desired stage of ripeness store it in the refrigerator. It should last for 3-5 days. Like all fruit, pluots are free from cholesterol and saturated fats. They are high in Vitamins A and C and are a good source of potassium.
Anything that you do with a plum can be done with a pluot. From jams to cobbler, from sauce to salsa, pluot pie and poultry glaze.

Sources: Phone interview with Leith Zaiger of Zaiger Genetics, The Packer, Produce Marketing Association and Garden Compass.