Although fruit breeding is nothing new — clementines date back to 1902, and grapes are routinely bred for wine varieties — summer fruits have only lately been the beneficiaries of clever fruit geneticists. The pluot, a combination of about 75 percent plum and 25 percent apricot, was trademarked by Zaiger’s Genetics toward the end of the last century; this summer, the produce aisles are playing host to the brightly colored, dribbling-with-juice treat. Also known as “dinosaur eggs,” the pluot’s various breeds (20 in all) tend to run a little plumper and sweeter than plums, with firmer flesh that stands up well in salads, desserts, or just solo.
Available for $3.98 per pound at area Whole Foods Markets.
, Science and Technology, Culture and Lifestyle, Food and Cooking, More