Amazing Health Benefits of Pluot And Nutritional Value

What is Pluot?

Pluot is a hybrid between plum tree and apricot. The name “pluot” comes from the two fruits that make up this unusual hybrid, Plums and Apricots. Pluot tends to show more plum characteristics than apricot characteristics, based on the method of hybridization.

Rich in dietary fiber, dried pluots support a healthy digestive system. They are also a rich source of immunity-boosting vitamins A & C, to help prevent colds and illnesses. Vitamin C promotes wound healing, and vitamin A supports eye health by preventing cataracts and reducing the risk for macular degeneration, which is the leading cause of blindness among older adults. Dried pluots are also plentiful in antioxidants, the protective compounds that neutralize harmful free radicals. Research suggests that antioxidants may lower the risk for heart disease and other chronic conditions.

History Of Pluot

The strawberries are ripening on the vine and the apple trees are covered with blossoms being busily pollinated by our local pollinators. Fruit season is here! To celebrate, we sat down with Marcel Kluetz, General Manager of Collins Family Orchards, to learn more about the interesting varieties they grow on their farm. Collins Family Orchards is a fourth generation family farm in Selah, WA. Calvin Collins leads the charge with over forty years of experience.

The farm’s aim is to implement the best farming practices to keep the trees and land healthy, productive and sustainable. Says Marcel, “We prune our trees and thin the fruit set extensively; our goal is quality, not quantity.” Over 50 fruits are grown on the Collins’ 63-acre farm. At 21 Acres Farm Market we have a nearly year-round supply of fruit from Collins.

Starting with cherries in June, (Jen loves the Sonata), through the summer months with apricots, plums, peaches and hybrids, then on to pears and apples, which close the circle back to cherries. Collins shares a controlled atmosphere warehouse with other local farms to store their apples and pears in best condition. The Pink Lady apples in the Farm Market this spring came from this warehouse and kept especially well. ‘Hybrid’ may be common lingo for a car today, but most of us over 30 relate the term to biology class and experiments with different plants, like peas.

Some hybrids are produced “through grafting and natural limb mutations where a tree will take on a different type of fruit on just one branch, then produce a hybrid fruit, usually due to cross-pollination,” explains Marcel. (Look for the grafted apple and pear trees near the entrance to the Farm Market for an example). Here is where things get complicated – at least in name. Luther Burbank developed the first plum imposter (a straight plum-apricot cross) in the 1800’s.

Any cross of these two fruits is technically a plumcot. However, as experiments progressed and different percentages of each fruit were bred over several generations, the names became more nuanced. Floyd Zaiger, a graduate of University of California, Davis and resident of Modesto, California developed and trademarked Pluot in the 1980’s. Zaiger crossed a plumcot with a plum resulting in a pluot…3/5 plum and 2/5 apricot.

The strawberries are ripening on the vine and the apple trees are covered with blossoms being busily pollinated by our local pollinators. Fruit season is here! To celebrate, we sat down with Marcel Kluetz, General Manager of Collins Family Orchards, to learn more about the interesting varieties they grow on their farm.

Collins Family Orchards is a fourth generation family farm in Selah, WA. Calvin Collins leads the charge with over forty years of experience.

The farm’s aim is to implement the best farming practices to keep the trees and land healthy, productive and sustainable. Says Marcel, “We prune our trees and thin the fruit set extensively; our goal is quality, not quantity.” Over 50 fruits are grown on the Collins’ 63-acre farm. At 21 Acres Farm Market we have a nearly year-round supply of fruit from Collins. Starting with cherries in June, (Jen loves the Sonata), through the summer months with apricots, plums, peaches and hybrids, then on to pears and apples, which close the circle back to cherries.

Collins shares a controlled atmosphere warehouse with other local farms to store their apples and pears in best condition. The Pink Lady apples in the Farm Market this spring came from this warehouse and kept especially well. ‘Hybrid’ may be common lingo for a car today, but most of us over 30 relate the term to biology class and experiments with different plants, like peas.

Some hybrids are produced “through grafting and natural limb mutations where a tree will take on a different type of fruit on just one branch, then produce a hybrid fruit, usually due to cross-pollination,” explains Marcel. (Look for the grafted apple and pear trees near the entrance to the Farm Market for an example). Here is where things get complicated – at least in name. Luther Burbank developed the first plum imposter (a straight plum-apricot cross) in the 1800’s.

Any cross of these two fruits is technically a plumcot. However, as experiments progressed and different percentages of each fruit were bred over several generations, the names became more nuanced. Floyd Zaiger, a graduate of University of California, Davis and resident of Modesto, California developed and trademarked Pluot in the 1980’s. Zaiger crossed a plumcot with a plum resulting in a pluot…3/5 plum and 2/5 apricot.

Nutrition Value of Pluot

Amount per 100gAmount per 100g

• Calories 80
• Sodium 1 mg
• Potassium 226 mg
• Total Carbs 19 g
• Dietary Fiber 3 g
• Sugars 15 g
• Protein 1 g
• Vitamin A 6% RDA
• Vitamin C 20% RDA

Amazing Health Benefits of Pluot

1. Regulates Blood Sugar

The fiber content in Pluot slows the absorption of blood sugar into the bloodstream which prevents sugar crashes, sugar cravings and mood swings.

2. Aids in Digestion

Pluot are rich in fiber content which helps to bulk up the stool and facilitate smooth digestion of the food. It can speed up the digestive process, regulate bowel movements, and keep the gastrointestinal system healthy. Fiber also reduces constipation, bloating, diarrhea, and cramping, along with more serious conditions like Crohn’s disease, gastric ulcers and colon cancer.

3. Boosts Immunity

Pluot are rich in Vitamin C and helps boost immunity. Vitamin C stimulates the production of white blood vessels, which are the main line of defense against foreign substances and dangerous pathogens in the body.

4. Wound Healing

Vitamin C in pluot regulates metabolism and increases the speed at which new tissues develop and heal the wounds. It is an important part of scar tissue, and also plays an integral role in the production of muscle tissue, cartilage, dental tissue, skin, tendons, and blood vessels.

5. Reduces Cancer Risk

Pluot are rich in antioxidants which seek and neutralise free radicals in the body, which are the dangerous byproducts of cellular metabolism which can lead to cancer.

6. Improves Vision

Pluots are rich in vitamin A which can break down into beta carotene when the body needs this important antioxidant, meaning that it helps to boost vision, prevent macular degeneration.

7. Regulates Blood Pressure

Pluots are high in potassium and low in sodium, which lowers blood pressure. Potassium acts as a vasodilator and helps reduce strain on blood vessels thereby reducing the blood pressure.

8. Skin Care

Vitamin C in pluots stimulates the production of collagen an essential protein found in the skin. It helps with skin elasticity and this helps prevent wrinkles. The antioxidants neutralises free radicals that may cause dark spots and blemishes.

Recipe For Pluot

Broiled Apriums With Cardamom Creme Fraiche

Makes 4 servings

Ingredients 

• 1 cup creme fraiche
• 2 tablespoons granulated sugar
• 1/4 teaspoon ground cardamom
• 4 teaspoons light brown sugar
• 8 apriums (about 1 pound), halved and pitted
• 1 tablespoon unsalted butter

Procedure

1. One hour before serving, beat the creme fraiche, granulated sugar and cardamom in a medium bowl with a fork until smooth. Cover and refrigerate.
2. Heat the broiler to high and arrange the rack in the upper third of your oven. Arrange the apriums cut side up in a single layer on a lightly greased baking sheet. Sprinkle the brown sugar over each aprium half and dab with butter. Broil until the apriums just begin to char, 3 to 5 minutes.
3. Arrange four aprium halves in each of four serving bowls and put a dollop of creme fraiche on each. Serve immediately.

Pluot Tartlets

Makes 4 servings

Ingredients 

• 4 pluots (about 3/4 pound), pitted and cut in 1/4-inch slices
• 2 tablespoons sugar
• 1/4 teaspoon allspice
• 8 ounces frozen puff pastry, thawed
• 8 teaspoons plum or apricot jam

Procedure 

1. Whipped cream or vanilla ice cream (optional)
2. Preheat the oven to 400 degrees.
3. In a medium bowl, toss the fruit with sugar and allspice.
4. On a lightly floured surface, roll out the puff pastry until 1/8-inch thick and cut out eight 4-inch circles, gathering remnants and re-rolling the pastry if necessary.
5. Arrange the pastry discs on a lightly greased baking sheet and brush them with 1 teaspoon jam each. Curl the edges in to form a 1/2-inch border and arrange four to five pluot slices in each cup, overlapping them slightly.
6. Bake the tartlets for 15 to 20 minutes, or until the pastry is golden brown. Cool on a rack and serve warm with whipped cream or vanilla ice cream.

Pluot Salsa

Makes 6 to 8 appetizer servings

Ingredients 

• 1 tablespoon lime juice (1/2 large lime)
• 2 teaspoons sugar
• 1 pound pluots (about six), pitted and chopped
• 1 clove garlic, minced
• 1/3 cup finely chopped red onion (about 1/4 medium onion, or two shallots)
• 1/2 cup loosely packed cilantro leaves, finely chopped
• 1/4 cup loosely packed mint leaves, finely chopped
• 1 to 2 red Thai chilies, chopped
• Pinch of ground cumin
• Salt
• Ground white pepper

Procedure

In a large bowl, mix together the lime juice and sugar until the sugar dissolves. Toss in the remaining ingredients, adding salt and pepper to taste. Mix well and chill for at least 2 hours. Serve with tortilla chips or crackers.