Pluots are a cross between apricot and plum trees. They produce incredibly sweet, healthy fruit. They are also ornmamental, with lovely white flowers in spring. Try the Dapple Dandy pluot in salsas or grilled on the barbeque.

Video Transcription

I just got done picking a plate of Dapple Dandy pluots. It’s another one of the plum apricot cross varieties that has come out of the Zaiger hybrids. He just produces so many wonderful varieties of fruit. These plum apricot crosses are so special.

This Dapple Dandy was one of the first he introduced so many years ago, and it is incredibly special. Pluots do well almost anywhere an apricot does well. I’ve seen them produce heavy crops in places like Boise, Idaho, but it’s not every year. You’ll get these late freezes that will come in, and because they’re apricot-like, it will really nail the flower. In marginal apricot climates, you’re more than likely going to have mixed results with a pluot. In places that apricots do well, you’re going to see sensational results with the pluot.

If you look, the coloring on the inside is just amazing. What a great look! That red, and that kind of a blush flush into the pit. I mean, it’s just an amazing look. The Dapple Dandy is a mid-season variety, so it comes in starting in about mid-July in California. Right now, in the latter part of July, it’s hitting its peak.
Let me give you a shot of my emotional reaction to how good this fruit is. You get the plum, the apricot – they’re there. You can identify them. The acid of the plum brings out the sugar of the apricot, and they melt together in your mouth. It’s an incredible eating experience. The Dapple Dandy pluot is one heck of a taste treat.

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