Like plumcots, pluots are a cross between a plum and an apricot, but they have been developed over several varieties and generations of fruit. The resulting pluot has the skin and flesh of a plum, but is generally much sweeter than a traditional plum, with the sweet aroma of an apricot. Their skin ranges in colour from yellow through to red-purple, and they can be used as an alternative to plums in cooking. Available between March and May, pluots are delicious enjoyed fresh, used in salads, or baked in cakes, pies, tarts and crumbles.

To Buy

Look for plump, firm pluots, with no signs of wrinkled or split skin. They should have a subtle, sweet aroma.

To Store

Pluots should be stored in a single layer at room temperature until slightly soft, then stored in a plastic bag in the fridge for 2 to 3 days.

To Prepare

Simply wash pluots gently in cold water. If using for cooking, halve and remove the stones first.