General Information

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.



Nutrition Information

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.