What the heck is a Pluot?

What do you get when you cross a Plum and an Apricot? Well, it depends.

If it's genetically ½ plum and ½ apricot, you get a Plumcot. If it's ¼ plum and ¾ apricot, you get an Aprium. And if it's ¾ plum and ¼ apricot, you get a Pluot. Which is what we got when we went to the Tiny's Organics (E. Wenatchee) booth at the market. That's Dan in the red polo shirt, patiently waiting his turn and loading a paper bag with hybridized fruits.



We also picked up some ordinary, untampered with, run of the mill plums, but the pluots were what we were most interested in. Neither Dan nor I had ever eaten one, though we had recently become aware of the various plum/apricot mixes, since both are in season right now.



The reason we bought them is our now weekly sweet bread baking ritual, to give us easy, tasty breakfasts during the work week. Today we chopped up the pluots (it took about 3-4 to get 1 cup) and used them in my favorite breakfast bread recipe, which I've made previously with peaches (per the recipe) and most recently with apricots. Other than switching out the fruit, I also adjusted the ratios of spices. Instead of 1 Tbspn ginger powder, I did 1 tspn each of ginger, nutmeg, and clove.

The Pluot bread is by far my favorite of all the variations so far. It was very moist, and the pluots were pomegranate red, like little jewels in the bread. I can't wait to try their peacotums.