The results of crossing an Apricot with a Plum are apparently infinite. The latest hybrid to make an appearance is the Black Velvet Apricot (actually an Aprium). Its skin is the color of a Black Plum but it has the light colored fuzz of an Apricot. The texture and color are Plum-esque but the Apricot…
These small, plumlike fruits take their name from Damascus, which is probably where they originated. They have deep blue-black skins with an attractive bloom. The flavor is very strong and tart, which makes them more suitable for cooking than eating out of hand. Damson Plums grow wild, but we have a grower who grows them…
Dapple Apple Pluots are one of the most popular plums summer has to offer. Sweet, rich, light-red flesh (nearly white near the pit) is covered with the distinctive light red mottled skin. Their unusual exterior makes them an eye-catching addition to fruit baskets and their red and white flesh presents well in tarts or galettes….
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A home orchard favorite, the Elephant Heart plum is as big on taste as its name suggests. Heart shaped, its yellow-green exterior hides watermelon red flesh that is firm, juicy and bursting with sweetness. It can be enjoyed fresh as a perfect snack and is a beautiful, rosy addition to compotes and tarts. Cooking adds…
Over 100 years ago, Luther Burbank began to experiment with the interspecific breeding of stonefruit. Today we have the Plumcot, Aprium and the Pluot, and the fruit world has never been the same. The newest delicious development is the Flavor Grenade Pluot. Aptly named, the sweet fruit flavor of the Flavor Grenade explodes onto the…
These Pluots have the Midas touch. Gold inside and out, Flavor Queen Pluots are another beautiful example of what happens when a grower crosses an Apricot with a Plum. Flavorful and sweet, Flavor Queen’s unusual color provides welcome contrast to the more common red and black Plums (and Pluots). Great for eating out of hand,…
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Fruit juice blends are hot, so why not serve the ‘ real’ thing? This plum apricot hybrid is characteristically more plum than apricot, and is more luscious than either of its parents. Dark purple skin and red flesh richly flavored and bursting with juice is what makes the Flavorosa one of the most popular members…
Plum and apricot hybrids are popping up all over the place. Some look like plums (Flavorosa pluots), some look like Apricots (Apriums), and these have the shape of a Plum, the color of an apricot, and a matte-finish skin (thanks to the barest hint of fuzz). These Golden Plumcots combine beautiful color and very sweet…
Wild Greengage Plums were probably introduced to Britain by the Romans, but disappeared from cultivation until Sir Thomas Gage brought them from France in the eighteenth century (and gave them his name). In France, they are known as Reine-Claude after the wife of Francois I, who adored their sweet flavor. These small members of the…
Plum varieties seem to be coming out of the woodwork, but all of them can be divided into two main categories: Japanese and European. ITALIAN PRUNE PLUMS are considered a European variety. Italians are the main European variety and are smaller, firmer, sweeter, and less juicy than the Japanese varieties (i.e. Friar, simka and Sant…
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We have finally figured out why so many growers are crossing plums and apricots like crazy. They are trying to capture the flavor of Wild Northwest Plums. Each one of these little gems have a distinct, exotic flavor. A little tropical, very sweet, and very small. They look like small cherry tomatoes of three different…