Organic Pluots

Wild River™ Pluots (pronounced ‘ploo-aught’) are an interspecific mix of a plum and apricot and are CCOF-certified organic.  Smooth-skinned like a plum with the sweetness of an apricot, this hybrid fruit contains no fat or cholesterol and is high in dietary fiber.  Pluots were developed by cross-breeding plums and apricots by hand pollination – NOT genetic modification (GMO).  More than 20 varieties exist, each with a unique color, shape and flavor.  Pluots can be served fresh or cooked and work nicely in most stone fruit (plums, apricots, peaches) recipes.


Our Varieties

Early Dapple

Thin, speckled green and red skin, mottled by the sun.

Light, juicy, pink flesh.

Sweet flavor.

Large fruit.

Round shape.

First mature pluot of the season.

Dapple Dandy

The most widely recognized variety.

Greenish-yellow skin with red spots and maroon dappling.

Creamy white and red flesh.

Sweet flavor with slight tang.

Large fruit.

Round shape.

Late midseason maturity.

 

Dapple Jack

Red and green dappled skin.

Juicy, red flesh.

Very sweet flavor.

Large fruit.

Round shape.

Early midseason maturity.

 

Flavor Fall

Smooth, maroon skin.

Golden flesh.

Sweet, crisp flavor.

Very large fruit.

Slightly oval shape.

Very late season maturity.

Flavor Grenade

Vibrant, green skin with red blush.

Crunchy,  golden yellow flesh.

Explosively sweet, crisp flavor.

Medium fruit.

Oblong, grenade shape.

Midseason maturity.

Flavor Queen

Light green skin that turns yellow with ripening.

Juicy, golden yellow flesh.

Very sweet, candy-like flavor.

Medium fruit.

Round shape.

Midseason maturity.

 

Honey Punch

Deep red, speckled skin.

Juicy, golden honey flesh with red streaking.

Very sweet, succulent flavor.

Large fruit.

Round shape.

Mid to late season maturity.

 

Dapple Fire

Pale green and purple skin with red mottling.

Similar in appearance to Dapple Dandy.

Juicy, red flesh.

Sweet flavor.

Large fruit.

Early season maturity.

 

Crimson Royale

Tangy red and golden skin.

Very sweet orange flesh.

Succulent flavor and crunchy texture.

Very large fruit.

Elongated shape.

Late midseason maturity.

 

Flavor Heart

Dark ruby, black skin.

Golden yellow flesh.

Sweet flavor.

Very large fruit.

Heart-shaped.

Late season maturity.

Flavorich

Deep red or purple skin.

Crisp, yellow-orange flesh.

Sweet flavor.

Large fruit.

Round shape.

Late season maturity.

Black Kat

Very dark, pitch black skin.

Firm, golden yellow flesh.

Sweet flavor.

Large fruit.

Round shape.

Very late season maturity.




Origination

In the 1980s, plant geneticist Floyd Zaiger developed the first “pluot” hybrid tree – approximately 3/5 plum and 2/5 apricot – derived from a plum seed parent.  The pluot is a fruit in the Prunus genus (which also includes apricots, peaches, cherries and almonds) and is a later-generation cross that shows more plum than apricot characteristics.  As the Zaigers have continued to cross and backcross their increasingly complex hybrids, they’ve released dozens of pluot varieties, each with a slightly different lineage.  Zaiger’s Genetics trademarked the name Pluot™ in 1990.



Ripening & Storage

Wild River™ Organic Pluots are left to ripen on the tree and picked shortly before they are ready to eat.  If firm, pluots typically ripen after a few days to a week when stored at room temperature.  They should not be kept in direct sunlight.  Pluots keep best if refrigerated after ripening and will typically store for 1-2 weeks.



Nutritional Information & Health Benefits

Pluots are low in calories with no fat or cholesterol.  Like their parent fruits, pluots are rich in vitamins A & C, potassium and dietary fiber.  They also contain neochlorogenic and chlorogenic acids and phytonutrients that serve as antioxidants.  The fruit is a good source of dietary fiber, promoting regularity.  The nutrients and antioxidants found in pluots may be beneficial in the prevention of such diseases as cancer and heart disease.