Plu-whats? These hybrid stone fruits combine the juicy flesh of a plum with the sweetness of an apricot. They ripen quickly and are rarely mealy. And, like plums, they don’t easily bruise. In other words: Yes! 
 Eat them out of hand, or try them in one of the recipes here. May we recom­mend the pluot-of-this-world Monte Cristo?

By Heath Goldman

Pluot or Plumcot

Yes, they both exist. And, no, they are not the same thing. Technically, plumcots are a 50-50 cross between a plum and an apricot, while pluots are mostly plum. In the supermarket, pluots are sometimes labeled plumcots and vice versa. Both are sweet and firm, and you can use them—or other stone fruits—interchangeably in recipes.

Recipes by Paige Grandjean

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