The strangely named pluot is a hybrid of the plum and the apricot. The actual ratio works out at about 70% plum and 30% apricot. The pluot is extremely sweet; this is because it has a very high sugar level. Although pluots are a cross breed they mainly look like plums.

Pluots are sometimes sold by the name of Dinosaur egg due to the strange dappled coloring on some types of the fruit. The name Dinosaur egg has actually been trademarked by a California pluot grower.

Pluots come in a wide range of varieties with strange sounding names. You can choose from the Flavor Grenade, Dapple Dandy, Flavorglo, the Hand Grenade or the Last Chance. The Flavor Heart is one of the largest pluots, heart shaped with black coloring and yellow flesh. The Candy Stripe has pink and yellow stripes with a spotted red skin.

Many people are suspicious of pluots thinking that this strange fruit must be genetically modified, but this is not the case. Pluots were first sold in 1989 and were developed by a Californian fruit breeder called Floyd Zaiger. It took Zaiger several generations of cross breeding before the pluot we know today finally emerged.

The process involved in the hybridization is very complex. The climate control must be exactly correct. The process was so precise that Zaiger even transferred pollen with a small eyebrow brush. Pluots are now registered as Zaiger’s Genetics. There are now at least 25 different varieties of pluot available in stores.

Pluots are an intensely flavored fruit. They are full of vitamin C, have a very low fat content and are sodium and cholesterol free. Pluots are mainly grown in the Central Valley area of California and are available from late May through September.

You will know when pluots are ripe as the fruit gives to pressure and is also very fragrant. They should be handled delicately just as you would a plum. The pluot's sweetness makes it a great ingredient for many cooking recipes. They make a great addition to any summer fruit salad.

The pluot can also be used as an ingredient in ice cream or yogurt, or in a sauce over pancakes. Many people add them to their breakfast cereals to sweeten them up. Blended pluots also work well in smoothies or in alcohol based drinks.