Tuesday, July 1, 2008

When Did A Plum Become A Pluot?




Is it just me or have you noticed that it's getting harder and harder to find plums anymore? They've tranformed themselves into this oddly named PLUOT - a cross between a plum and an apricot.



The thing is they look exactly like plums, but they're only two thirds plum and one third apricot, so shouldn't they really be called Plumcots or Plumaps? And is this the same naming hoax as when prunes became (wink, wink) "Dried Plums"? NOBODY was buying that, not even the manufacturers and the powers-that-be in the prune world. They didn't want to admit how misguided they were, so the latest packages say "Prunes" with "Dried Plums" underneath...as if that's fooling anyone.

Anyway, as I said, pluots look just like plums from the outside. When you cut into them, it's an entirely different story. The pluot is a deep brilliant magenta. The PLUM, actually, sometimes has more of an apricot color inside with its paler orange-yellow flesh.



The pluot LOOKS like it will be juicier, but it isn't always, though. A plum - a ripe one anyway - can be as dripping with fruit nectar as a pluot. Supposedly, pluots are sweeter; if sweeter means less tangy, then, yes, they are.

To me, a pluot tastes like a watered down plum. Eating a pluot gives you none of the face-grimacing from the sourness (but in a good way) experience of a plum.

There's no burst of tartness. It just lies there on your taste buds, not doing much of anything. It has none of the acerbic elements which balance out the sweet ones - just a poor diminished plum, pretty on the inside, but sorely lacking the complete flavor profile of the plum. Sorry, pluots, I'll be having plums with my prunes from now on.

PLUOTS:

PLUMS:



10 comments:

The Short (dis)Order Cook said...

I've never tried a pluot. I'm a little afraid. I'm not that crazy about apricots.

I do sort of like the word pluot though.

A sentence I never thought I would see from you: "It just *lays* there on your taste buds."

I'm shocked!

Adam said...

Thanks for keeping me updated on this weird fruit called a Pluot. I'm probably going to avoid them like twinkies, or chocolate sprinkles, or girls that don't shower.

You just saved a life, thanks :)

Sue said...

Shortie,
Do be afraid, just don't bother.

About the other thing, I have no idea what you're talking about!;)

Sue said...

Hi Adam,
Glad to be of service.

Twinkies are GOOD, not that we're allowed to eat them anymore. Don't you realize that if you buy one today, it'll still be good 5 years from now?! THAT has to count for something.

And chocolate sprinkles are so much better than the multi-colored ones.

But definitely stay away from girls, boys OR even dogs who don't bathe.

Cynthia said...

I've never heard of pluot, thanks for the introduction.

Cynthia said...

I'm waiting for your review and Ann Burrel's show.

Sue said...

Hi Cyn,
You're welcome.

Hopefully, it won't be too long a wait.

Emiline said...

So, yeah! Why so many pluots? They're everywhere. I prefer the plum also.
Although the inside of the pluot is prettier.

Sue said...

Hi Em,
Yes, this is the dilemma of the pluot. They're beautiful but basically unsatisfying, plus I hate the name. I don't know why there are so many. This must have been a particularly strong pluot season.

Aloisius said...

Plumcots do exist. They are 1/2 apricot and 1/2 plum. Pluots on the other hand are 1/4 apricot and 3/4 plum. That's why they dropped some letters. :)

A very ripe pluot is significantly sweeter than a plum or an apricot.

The crazy people in Modesto created these things (along with something called an aprium which looks like an apricot but is waay denser).