If you have never experienced plumcots you owe it to yourself to try them.
Luther Burbank, a well-known horticulturist, cross-bred a plum and apricot tree to grow the first hybrid plumcot. There are also commercially marketed hybrids, mostly in California. The original plumcot looks similar to a plum.
The shape, size, texture and coloring are dependent upon pollination and trees used in cross-breading. As expected, they taste like plum and apricot mixed. Colors may vary from pink to dark red to light orange, but either is quite tasty.
The plumcot is a stone fruit like the peach, plum or apricot. Substitute them in any cobbler, muffin, cake or pie recipe that is on hand. They also make lucious jams, preserves or jellies.
Or, just add them to your favorite fruit salad. Plumcots marry well with blueberries, nectarines, mango, strawberries and peaches. Add a dash of cinnamon for enhanced flavor.
If you like a sweet, salty taste, slice and serve with prosciutto or ham.
Plumcots come into their own in alcohol. For succulent summer refreshment, steep plumcots in your choice of wine or champagne. Get creative and use them in any cocktail that calls for the addition of sweet fruit.
This tiny fruit packs a powerhouse of nutrition. Plumcots are rich in fiber, vitamin C and potassium. They are low in fat and calories.
You will find them between August and September. If you can't locate plumcots, consider planting your own hybrid tree. They will flourish in any climate suitable for plums or apricots.
Be very gentle when handling this fruit. The plumcot fruit bruises easily after ripening. Optimal storage is between 65-75 degrees F. for prime taste.
This was educational. I hope I can remember to find them next August.
Because of your great list I will be looking for plumcots.
select one here...