Pluot? Plumcot? Aprium?
Just what are those not-quite-plum things in the supermarket produce section?
As their names imply, they're part plum, part apricot. Plumcots were originally bred as half plum, half apricot in the late 19th century by noted California horticulturalist Luther Burbank.
Pluot and Aprium are registered trademarks of Zaiger Genetics, whose founder, Floyd Zaiger, developed hybrids that were mostly plum (Pluots) or mostly apricot (Apriums) in the late 20th century.
There are currently more than 25 Zaiger Pluots and seven Apriums. The company also offers a Nectaplum.
Plum-apricot hybrids from other companies are generally sold as plumcots.
Plum and Red Cabbage Salad
Makes 8 servings
1 small head red cabbage, shredded (about 4 cups)
8 plums, pitted and sliced
1/4 cup chopped fresh parsley
1 tablespoon extra-virgin olive oil
3 tablespoons balsamic or rice vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. In large bowl, combine cabbage, plums, and parsley.
2. In a small bowl, whisk together olive oil, vinegar, salt and pepper until combined. Pour over cabbage mixture and toss.
- Adapted from Growing at the Speed of Life, by Graham Kerr (Perigee, 2011)
Per serving: 85 calories; 2 grams protein, 16 grams carbohydrates, 11 grams sugar, 2 grams fat, no cholesterol, 105 milligrams sodium, 3 grams dietary fiber.
Spiced Oven-Baked Plums
Makes 4 servings
1 tablespoon unsalted butter, melted
4 fresh plums, halved and pitted
1/2 cup orange juice
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1 pinch freshly grated nutmeg
1 pinch ground cumin
1. Preheat the oven to 400 degrees. Brush a shallow baking dish with melted butter. Arrange plum halves cut-side-up in a single layer.
2. In a small bowl, whisk together orange juice, brown sugar, cinnamon, nutmeg and cumin; drizzle over plums. Bake for 20 minutes or until the plums are hot and the sauce is bubbly.
3. Cool for 5 minutes before serving. Use as a side dish for chicken or pork, a sauce for other stone fruits, or a topping for vanilla ice cream.
Adapted from The Locavore's Kitchen, by Marilou K. Suszko (Ohio University Press, 2011)
Per serving: 100 calories; 1 gram protein, 18 grams carbohydrates, 13 grams sugar, 3 grams fat, 10 milligrams cholesterol, 3 milligrams sodium, 1 gram dietary fiber.
