One of my favorite fruits is the super sweet and flavorful “Dapple Dandy” pluot. Also referred to as the “Dinosaur Egg” plum, coined by the Jackson Family of Kingsburg Orchards in California (the family owns the trademark too).
A “pluot” or “interspecific plum” is a cross between a plum and apricot. Very similar to “plumcots”, though the differences escape me. There are approximately 25 pluot varieties and no… they are not genetically modified.
Usually you need to ripen these yourself on your kitchen counter because it’s hard to find these ripe in supermarkets. Although paying a hefty price in some stores will get you tree ripened fruit that can be eaten right away.Worth every penny if you can spare the change.
How to buy Dinosaur Egg plums:
Ripe Dinosaur Egg plums have a deep pink color, press your thumb against the side of the fruit, the flesh should feel soft not mushy. Stem indentations on the shoulders is perfectly normal, although brown discoloration is a sign of poor quality. Firm fruit is tasteless and will need a few days to ripen. Sampling is always best.
The chalky white powder on plums is called “bloom” and it’s presence is a good sign that the fruit hasn’t been handled too much from orchard to store. Please check out all my reference photos included in this post.
Ripen plums and pluots at room temperature (not in plastic), they need to breathe. Do not store in direct sunlight or extremely warm areas, this will cause the fruit to mold and spoil rather quickly. I have lost a small fortune learning this lesson. Once the fruit is ripe put it in your refrigerator.
More wonderful varieties of pluots
- Mango Tango
- Flavor Grenade
- Raspberry Jewel
- Flavor Queen
Flavorosa – very plain tasting