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Simca (simka) plums are a variety of large, heart-shaped plums that have deep reddish skins with blueish-purple dusty waxy coating. The dark-red skin covers golden-yellow flesh that has a pleasantly sweet flavor. As with most Japanese varieties of plums, Simca plums are larger and juicer.

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The flesh is usually more vibrant than that of a standard plum or apricot, often exhibiting shades of crimson, orange, or yellow. In terms of taste, pluots are typically sweeter and juicier than their parent fruits, with a complex flavor profile that can include hints of berry, apple, and even vanilla. Size Characteristics and Growing Conditions

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Look for pluots that have a vivid red or yellow blush on the skin. 2. The color should extend all the way to the center; if it is a lighter color or fades. towards the center, it may be old. 3. Berries should be plump and full-sized, yet firm. Don't be tempted to buy ones that are rotting,

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Pluot Nutrition Facts. Two pluots (5oz) provide 80 calories, 1g of protein, 19g of carbohydrates, and 0g of fat. Pluots are a good source of potassium, fiber, and vitamin C. The USDA does not provide specific nutrition facts for pluots. (Under the heading of pluots, the nutritional data is for plumcots, which are 50% each plum and apricot).

Yellow Crush Plum x Apricot Hybrid is actually Flavor Queen Pluot

Pluots are delicious eaten fresh, as well as baked in tarts, crisps, and cobblers. They come in an impressive range of colors—dappled, streaked, yellow, green, crimson, or plum.

Persian Plum or Green Sour Plum a delicacy in Gilgit Baltistan

The texture, flavor and color of pluots are very similar to those of plums. They have smooth skin that can be dark red, dark purple or red with yellow flecks. The skin is glossy and sleek like a plum but the flesh is a bit different. They can have red or yellow flesh, but it's less juicy and not as grainy as plum flesh—it's smooth and consistent.

Pluot A funny name for a tasty fruit

Pluots can be eaten fresh out of hand or cooked. Serve quartered or sliced in cream or milk. Slice and add raw to fruit salads. Fill cavities with soft cheese such as Brie. Use firm-ripe plums in poultry or fish salads. Use in fruit compotes, tarts, crisps, and cobblers. Stew for chutney preserves. Use in jams or jellies.

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Pluot Recipes. Because pluots are mostly comprised of plum DNA, you can use this fruit as a substitute anywhere plums are used from jams and sauces to baked goods and as a filling for pierogies. Keep in mind the flavor is a bit sweeter and the skin is less bitter, and the texture proves closer to an apricot. Pluot Cake or Plum Cake.

Yellow Crush Plum x Apricot Hybrid is actually Flavor Queen Pluot 17

Other varieties like Splash pluots have yellow skin and a delicious flavor. Many people seek out Splash pluots for their use in desserts. Pluots are just one of many interspecific fruit or hybrids of different fruit tree species. In this case, we're talking about the stone fruit type, or cherries, peaches, nectarines, plums, and apricots..

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The difference is based on how much of the fruit is genetically from a plum or an apricot. Pluots: more plum than apricot. Plumcots: half plum, half apricot (50-50 split) Apriums: more apricot than plum (and have a more apricot color with slightly fuzzy skin). Tend to be sweeter than the other two.

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Enter the pluot, a man-made hybrid fruit that captures the flavors of both apricots and plums, and whose season overlaps both of its parents. Pluots fall under the prunus genus, making them close.

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Pluots, apriums, apriplums, plumcots or pluclots are some of the hybrids between different Prunus species that are also called interspecific plums.. Flavor Fall: large size, average flavor, red skin with yellow flesh, very late season; Pluot varieties Flavorosa pluot Dapple Dandy pluot Splash pluot on tree.

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Couscous boost: To about 2 cups cooked couscous, add 1/3 cup chopped pluots (or apriums or plumcots), 2 tablespoons chopped fresh mint, and 1/2 teaspoon lemon juice. Pluot-pineapple salsa: Combine 4 chopped pluots (or apriums or plumcots), 1 cup diced pineapple, 3 tablespoons chopped cilantro, 1/4 cup chopped sweet onion, 1 jalapeño (seeded.

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Enjoy your plumcots and pluots throughout the winter by freezing them. Remove the pits and slice into chunks. Place the chunks on a cookie sheet or tray and put them in the freezer to freeze individually, without touching each other. Once frozen, transfer the fruit to freezer bags and store for up to eight months.

Yellow Crush Plum x Apricot Hybrid is actually Flavor Queen Pluot

Let's just get down to brass tacks. The standard rule of (green) thumb for the delicious trio is as follows: Plumcots are a 50-50 hybrid between plums and apricots. Apriums are an apricot and plum hybrid, but are mostly apricot (typically a 75-25 ratio). Pluots are a plum and apricot hybrid, but are mostly plum (typically a 75-25 ratio).

Yellow Crush Plum x Apricot Hybrid is actually Flavor Queen Pluot

A Symphony of Sweets: The Candy Stripe Pluot. First on our fruity pedestal is the jaw-dropping, show-stopping Candy Stripe. Originating as the zany brainchild of fruit visionaries, its pink and yellow fireworks of skin hint at the party going on inside.