Plumcots are a hybrid fruit, the result of carefully controlled cross-pollination between plums and apricots. Different varieties of plums, crossed with different varieties of apricots have yielded a wide array of plumcot varieties, with more arriving every year. Each variety has a relatively short window of availability, about three weeks on average, and each variety has its own unique appearance and flavor attributes.
Plumcots are also known as Pluots®. California plant breeder Floyd Zaiger is widely credited with the development of this flavorful fruit he called a pluot (pronounced plew-ott). Mr. Zaiger saw so much potential in this fruit, he decided many years ago to register that name as a trademark. For many years, virtually all pluot trees in commercial production were Zaiger varieties, and most still are. However, other breeders have begun to make their own crosses of plum and apricot varieties and they cannot legally call their trees pluots. Because of this, many in the fruit marketing industry decided to change the name of the fruit to plumcot which we believe is a much more direct description of what this fruit actually is. This name change is voluntary for the most part and will take a few years to become widespread. Just know that whether you find our fruit marked as plumcots or pluots in your local store, it’s the same great-tasting fruit.
Varieties and Availability
Our plumcots are available from May through October. See below for photos and descriptions. See Availability Chart for additional information.
Bright to dark red skin with flaming red/yellow flesh. Rosy plum flavors with a hint of berry.
Mid June – Mid July
Bright to deep red speckled skin with flesh of the same color. A rich, sweet, jam-like flavor.
Mid June – Early July
A delight for all of your senses. Fragrant and exotic flavors – like a fruit-filled island drink. Beautiful red and green speckled skin.
Deep red speckled skin with a brilliant red flesh. A bright, jazzy mix of flavors in every bite.
Family Tree Plumogranate®
Late June – Mid July
Like the pomegranate, this plumcot is very high in antioxidants. Very sweet, intense flavors.
Early – Mid July
Delicate, golden/green skin with a subtle yellow flesh. The juicy flesh is light and refreshing with plum and honey flavors.
Tiny in size but huge in flavor. Skin color ranges from a ruddy gold/green to a deep speckled maroon. The flesh is sweet as candy with a slight caramel flavor.
Mid July – Early Aug.
Also called a nectacotum because it contains nectarine as well as plum and apricot. A firmer texture with a subtle nectarine flavor.
Mid July – Mid Aug.
Very sweet and mellow flavor. Delicate green to slightly yellow skin with a creamy golden flesh. Green equals extreme sweetness in Plumcots.
Mid July – Early Aug
Red and green mottled skin with a vibrant red flesh. Flavors of plum and melon highlight each bite.
Early – Mid August
Dark red to purple skin highlighted by star-like speckles. The beautiful red flesh features rich plum and melon flavors.
Beautiful red and orange skin. The orange flesh tastes of luscious plum as well as tropical flavors like mango.
Mid July – Aug.
Flavor that’s consistently sweet and delicious. Dark red speckles on a greenish background and beautiful red to pink flesh.
Late July – Late Aug.
A crisp, refreshing, sweet explosion of flavor. Oblong in shape with slightly bumpy skin. Green to yellow skin with patches of red and an extra juicy yellow flesh.
Purple red skin with greenish lines and speckles. The reenish/yellow flesh is perhaps the sweetest fruit ever.
Early – Mid Aug.
Red skin with tiny white speckles. Red flesh with the flavor of sweet fruit punch.
The multi colored red/yellow flesh bursts with an exciting blend of flavors. Rich and jammy, sweet and tangy. Alternating notes of cherry, pineapple and plum and more.
Mid Aug. – Mid Sept.
Technically a green plum. The flesh is succulent and bursting with flavor. This delicate variety is handled so that it keeps its natural waxy coating.
Mid August – Mid Sept.
Big fruit with a big taste. Pleasantly sweet, plum-like flavors highlighted with hints of almond. Very dark skin with a nicely contrasting creamcolored flesh.
Late Aug. – Mid Sept.
A hearty plumcot with rich flavors perfect for the transition from summer to fall.
Golden green skin and flesh with flavors perfectly suited for late summer. Crisp yet juicy, distinctly plummy, with hints of apple and pineapple.
Mid Sept – Oct..
A firm, juicy fruit with sweet, plum-like flavors and subtle hints of apple. Very large, and slightly oblong. The color ranges from red/purple to full dark purple and the skin tends to be bumpy
The last variety of the season will leave you with fond memories of summer. Beautiful red and yellow skin with a bold, juicy yellow flesh. A slightly tropical mix of flavors.
|Emerging research suggests that many varieties of plumcots can be considered “superfoods” thanks to their high level of antioxidants. AgriLife Research at Texas A&M University found that many varieties of plumcots and plums matched or exceeded the much-touted blueberry in antioxidants and phytonutrients associated with disease prevention. Plumcots are also fat free, saturated fat free, sodium free, cholesterol free and a good source of vitamin C.
Selection and Storage
Plumcots come in a very wide array of colors so don’t limit yourself by looking for just one color; some of the sweetest varieties are actually bright green. The fruit should be firm with just a slight “give” when gently squeezed. Avoid fruit that is overripe, characterized by loose skin and a “watery” feel to the fruit. Plumcots will continue to ripen at room temperature. Once the fruit reaches your desired softness, refrigerate it to keep it that way. Plumcots will last for a week or more in your refrigerator.
Plums and plumcots often have a white or silvery colored “coating” on them. This natural, waxy, protective coating is produced by the fruit itself. Often this coating is washed off in the packing process. Some varieties are considered too delicate for the packing line equipment and are packed carefully by hand, bypassing the washing process. Fruit packed in this manner is known as “bloom on” and is desired by many for its “straight from the orchard” appearance. Regardless of the level of bloom on your plum or plumcot, all fruit should be thoroughly rinsed with water before eating. The bloom is all natural and harmless but if you want to remove it completely, simply wipe the fruit with a cloth or paper towel.