Hooray for our favorite Stone Fruit hybrids: Plumcots!
What do you get when you cross an Apricot and a Plum? Why a Plumcot of course:) Well that’s of course if it’s a 50/50 split, and not to be confused with the 75% Apricot split known as the Aprium, or the 75% Plum split, the Pluot. Slightly confusing, yes, but what’s not confusing is that no matter what percentage your split – what you get is absolute deliciousness!
Flavorella (Aprium) – About the size and shape of a plum, but with golden colored skin (often with a slight blush) and a firm yet juicy flesh, the Flavorella varietal blends the sweet aroma of a Santa Rosa Plum with the slightly tart skin of a pubescent Apricot. And even with its pronounced “Plummy” scent it is still a perfect blend of the two in terms of its unique and pleasing flavor. Just in, these guys are bursting with sweet juiciness – so you’ll want to grab a napkin and stand over the sink to eat them.
Flavorosa (Pluot) – A favorite in the Plumcot family and resembling its predominant parent, the Plum, the Flavorosa varietal is medium sized with beautiful dark purple to maroon skin and red flesh. With a more concentrated flavor than its cousin and hints of plum, cherry, pomegranate, and honey – the Flavorosa is known for its incredibly sweet flesh with a brix rating of 18+ (that means it’s super sweet with very low acidity). Like the Flavorella, these guys are in this week and super juicy – so lean over the sink and prepare yourself for a deliciously sweet bite of this seasonal treat.
Significant amounts of Vitamins A and C, along with dietary fiber, protein, and beta carotene make the Plumcot family a great aid to your immune and digestive systems, as well as cancer fighting anti-oxidants.