Pluot

Prunus salicina × Prunus armeniaca · Stone fruit

40 pairings

A pluot is a complex plum–apricot hybrid stone fruit, bred to be mostly plum (typically around three-quarters Prunus salicina to one-quarter Prunus armeniaca). It is prized for intense, candy-like sweetness — often the highest sugar of any fresh stone fruit — wrapped in smooth, plum-type skin.

Picking a good onedrag

Hard and green-tartSlack and winey

Just ripeGives at the shoulder and still cuts clean wedges down to the stone: grilling, tarts, salads, cheese boards. The stone usually clings, so cut round it.Buy it

Skin and bloomBloom even, ground colour deepened

FleshSprings back at the shoulder, no dent

Stem hollowColour runs down into the hollow

SmellFaint sweetness right at the scar

Reading a just ripe one. Move the slider and the rest of this page — nutrition, pairings — re-scores with it.

What one gives you

94%

Usable yield

stone out, skin on

Keeping ittap a band

A domestic fridge holds it about 3× longer than the counter.

Humidity

90–95%

The waxy bloom is the fruit's own seal — leave it on and don't wash until you eat. Drier than 90% and the stem end wrinkles first.

Airflow

Loose, single layer

Brown rot runs between touching fruit: one loose layer, unwashed, and lift out any that has gone soft or weepy.

It ripens itself, and its neighbours

Climacteric like its plum parent — moderate at room temperature, near nothing in the cold. A banana in the bag hurries a hard one along; keep that bag clear of lettuce.

Preparing