Fruit of the Month: Pluots© and Apriums©

*Pluot© and Aprium© are registered trademarks of Zaiger Genetics, Modesto, California

Pluots are complex hybrid fruits that are part plum and part apricot in heritage. These fruits were originally invented in the late 20th century by Floyd Zaiger and are now grown in parts of Washington and California. Pluots have a majority of plum parentage and therefore, have smooth skin like plums. Some varieties of pluots are sometimes called interspecific plums, or dinosaur eggs. The pluot is often confused with the aprium which is another plum and apricot hybrid with mostly apricot heritage. Like apricots, apriums have slightly fuzzy skin. Pluots and apriums are known for their sweetness and flavor; the sugar content of these fruits is much higher than that of a plum or apricot alone.

Pluot and Aprium nutritional information is not available at this time.
Plum Serving size 1/2 cup (83g) Amounts Per Serving % Daily Value Calories 70 Calories from Fat 0 Total Fat 1g 2% Saturated Fat 0g 0% Sodium 0mg 3% Total Carbohydrate 9g 3% Dietary Fiber 1g 4% Sugars 8g Protein 1g Vitamin A 6% Vitamin C 15% Calcium 0% Iron 0% Percent Daily Values are based on a 2,000 calorie diet.		Apricot Serving size 1/2 cup (83g) Amounts Per Serving % Daily Value Calories 40 Calories from Fat 5 Total Fat 0g 0% Saturated Fat 0g 0% Sodium 0mg 0% Total Carbohydrate 9g 3% Dietary Fiber 1.65g 6% Sugars 7.6g Protein 1g Vitamin A 30% Vitamin C 15% Calcium 2% Iron 2% Percent Daily Values are based on a 2,000 calorie diet.

Availability

Pluot and aprium season stretches from May to September. Pluots can be found mostly in milder climates.

Selection

Pluots and apriums should be plump and firm. Avoid pluots that are green, blemished, or have broken skin.

Storage

Pluots and apriums should be ripened at room temperature and then refrigerated. Pluots can be ripened in a brown paper bag at room temperature.

Preparation

Fruit should be washed well and dried before consumption. To remove pit, cut the fruit in half. Pluots and apriums can be eaten fresh or cooked.

Varieties

Approximately 20 varieties of pluots have been developed and bred by Zaiger Genetics. Each variety contains a different percentage of plum and apricot parentage. These varieties vary in size, skin color, and flesh color. The skin can be solid, striped, or speckled and skin colors range from yellow-green to black. Pluot flesh ranges from white to red in color.

There is only one variety of aprium currently on the market. The Honey Rich interspecific is bright orange and has bright orange flesh.

Pluot varieties include:

• Candy Stripe: medium, pink-yellow striped, with very sweet and juicy flesh.
• Cherry: small, bright red skin with white flesh.
• Dapple Dandy: large sweet with pale green to yellow, red-spotted skin, red or pink juicy flesh.
• Flavorella: round, medium-sized, golden-yellow, with sweet and juicy flesh.
• Flavor Heart: very large, black with a heart shape, and yellow flesh.
• Flavor King: very sweet, medium or large, with red-purple skin and red flesh.
• Flavorosa: very sweet or tart, medium-sized, flat round dark-purple fruit with red flesh.
• Flavor Prince: large round and purple, with red flesh.
• Flavor Rich: medium-sweet, large black round fruit with orange flesh.
• Flavor Supreme: medium or large, greenish purple skin, juicy red flesh.
• Flavor Queen: large light-green to yellow, very juicy.
• Red Ray: medium, bright red with dense, sweet orange flesh.

Recipes

*All recipes were analyzed using plums or apricots

Confetti plum (pluot)-pasta salad
Makes 6 servings
Each serving equals 1/2 cup of fruit or vegetables
Source: Fruits & Veggies—More Matters Better Health Cookbook

Ingredients

8 ounces corkscrew pasta
½ medium red bell pepper, cut into strips
¾ cup peeled and diced jicama
½ cup chopped red onion
8 pluots, sliced
2 Tbsp diced pimento
1 tsp finely grated fresh ginger
3 Tbsp rice or white wine vinegar
1 Tbsp vegetable oil
1/8 tsp salt
1/8 tsp freshly ground black pepper

Cook the pasta according to the package directions. Drain. Rinse briefly under cold water and drain. In a large bowl, toss together the pasta, red and yellow bell peppers, jicama, onion, and pluots.

In a small bowl, whisk together all the basil, pimento, ginger, vinegar, oil, salt, and pepper until blended. Drizzle the dressing over the salad and toss evenly until coated.

Nutritional analysis per serving: Calories 216, Protein 6g, Fat 3g, Calories From Fat 14%, Cholesterol 0mg, Carbohydrates 42g, Fiber 4g, Sodium 43mg.

I hope you can find more ways to incorporate these fun fruits into Your Nutritional plan!

Enjoy my Friends!

Natalie

P.S. When You need a Nutitional Checkup I'm your girl! You can't go wrong learning to eat whats right for you and your individual situation! Have a healthy day! 480-212-1947 or email us at fitnesselementsexpress@yahoo.com