Hunger for a hybrid


Illustration by Sarah Hansel

Like a goldendoodle or chiweenie, a pluot has blended parentage. Of the 20 varieties currently recognized, they’re all offspring of plum and apricot. Only if they were developed by geneticist Floyd Zaiger do they officially qualify for the name “pluot,” but it’s used generically for many hybrids now. Pluots look most like plums, but with more sweetness than usual. You’ll find them in farmers markets through September—much later than most stone fruits. Eat them as you would plums: in tarts, fruit salsa and with creamy goat or blue cheeses.