Current Facts
Pluot is the registered trademark name given to a stonefruit that was developed by Floyd Zaiger of Zaiger Genetics in 1989. Zaiger developed the original pluot from a plum and apricot variety. Zaiger develops all of his hybrid fruits by hand pollination versus genetic modification. The attention and care taken to create a pluot from parent varieties is painstakingly precise and even artful. Floyd Zaiger created the original pluots under extreme temperature control, transferring pollen from one fruit to the next with a tweezers fit for a lab. Dino Egg is also a trademarked name given to this specific pluot, which by virtue of the complex hybridization process becomes its own individual variety.
Description/Taste
Dino Egg pluots are one of the more unique pluots. Pluots, in general, have the appearance of a plum, are extremely sweet low-acid fruits with a juicy, tender firm flesh. The Dino Egg is a sub-acid pluot with a thin, smooth green speckled purple skin that clings to its juicy, firm, ruby-colored pitted flesh with flavors both sweet and bright.
Applications
Pluots pair well with pork, lamb and crudo-style fish and shellfish. They make delicious compotes, ice creams and reductions. Complimentary flavors are vanilla, nutmeg, tropical fruits, citrus and chile. To store fresh plums, refrigerate ripe fruit only a few days.
Geography/History
Pluots are the result of grafting apricot trees onto plum tree rootsock. The ratio of hybridization is generally 70% plum and 30% apricot, though it could be 60% plum and 40% apricot, so the rule of thumb is more plum than apricot. The result is a fruit which draws on the best qualities of its parents to create a fruit that is perhaps better than its origins - much like technology, improving upon its previous carnation. Pluots thrive in regions such as the San Joaquin Valley, where winter time temperatures are cool but not cold and the summer season is long, warm and dry.
Source: http://www.specialtyproduce.com/produce/Pluots_747.php
Pluot is the registered trademark name given to a stonefruit that was developed by Floyd Zaiger of Zaiger Genetics in 1989. Zaiger developed the original pluot from a plum and apricot variety. Zaiger develops all of his hybrid fruits by hand pollination versus genetic modification. The attention and care taken to create a pluot from parent varieties is painstakingly precise and even artful. Floyd Zaiger created the original pluots under extreme temperature control, transferring pollen from one fruit to the next with a tweezers fit for a lab. Dino Egg is also a trademarked name given to this specific pluot, which by virtue of the complex hybridization process becomes its own individual variety.
Description/Taste
Dino Egg pluots are one of the more unique pluots. Pluots, in general, have the appearance of a plum, are extremely sweet low-acid fruits with a juicy, tender firm flesh. The Dino Egg is a sub-acid pluot with a thin, smooth green speckled purple skin that clings to its juicy, firm, ruby-colored pitted flesh with flavors both sweet and bright.
Applications
Pluots pair well with pork, lamb and crudo-style fish and shellfish. They make delicious compotes, ice creams and reductions. Complimentary flavors are vanilla, nutmeg, tropical fruits, citrus and chile. To store fresh plums, refrigerate ripe fruit only a few days.
Geography/History
Pluots are the result of grafting apricot trees onto plum tree rootsock. The ratio of hybridization is generally 70% plum and 30% apricot, though it could be 60% plum and 40% apricot, so the rule of thumb is more plum than apricot. The result is a fruit which draws on the best qualities of its parents to create a fruit that is perhaps better than its origins - much like technology, improving upon its previous carnation. Pluots thrive in regions such as the San Joaquin Valley, where winter time temperatures are cool but not cold and the summer season is long, warm and dry.
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