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.
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:
