Not a plumcot

Meet my new friend, the pluot. We're quite the pair. I purchased a crateload recently at Costco mostly because, I'll admit, their pristine skin and other-worldly appearance reminded me of a certain forbidden fruit. (Is that sacrilegious to share? Or should I say, sacrilicious?) Since then, I've eaten a handful of this funky fruit with a sweet, tart flavor.

Now, the average produce consumer might erroneously assume that a pluot is a hybrid of plum and apricot. WRONG! The true fruit connoisseur knows that a plumcot is such a hybrid. A pluot, however, is a plumcot mixed with a plum, thus creating a pluot -- 75% plum, 25% apricot.

(OK, OK, I admit that I just found this out for myself while doing research on the Web. Hey - I'm unemployed and might have to get a job in my local supermarket's produce section, which, coincidently, is my attorney father's dream job along with running a fish taco stand on the beach. But that's another blog.)

Now, had you crossed the plumcot with another apricot, you would get an aprium, which is 75% apricot and 25% plum. To be honest that sounds even more appealing to me, but - hey - Costco doesn't carry apriums so I'm forced to bond with my pluots.

Also, according to the Web, pluots have gained a "premium image" since their creation in 1989 by Floyd Zaiger. So if I start wearing high-end fashions and hob-knobbing with the rich and famous you'll know why. I'm into pluots now, people.