It's hard to believe that the pluot didn't show up in the marketplace until 1989. The sweet stone fruit is now a staple at farmers' markets and is among the most beloved fruits in the locavore's diet.

A pluot is part plum, part apricot. It can be eaten raw, grilled, or baked, as in this quick dessert. If you don’t have access to pluots, feel free to substitute plums. This easy, delicious dessert ...

Pluots are a hybrid fruit -- three quarters plum and one quarter apricot -- combining the best qualities of each. It's a trademarked name that's now owned by the developer who came up with the ...

IN THE BEGINNING, not much was as basic as fruit. Eve ate an apple in the Garden of Eden. The sundae had a cherry on top. Good things were peachy-keen. Now, it’s more complicated for growers of one ...

Some say that pluots, a happy meld of plum and apricot, with sweet flesh and tart, plum-like skin, are the best of both worlds. And they're at the peak right now. Most pluots come from San Joaquin ...

Floyd Zaiger of Modesto is the Johnny Appleseed of stonefruit. He is the creator of the lovable pluot, the stonefruit with some of the weirdest varietal names in produce: Dapple Dandy, Dinosaur Egg ...

Some say that pluots, a happy meld of plum and apricot, with sweet flesh and tart, plumlike skin, are the best of both worlds. And they're at their peak right now. It has been about two decades since ...

The choice presents itself to you in the produce aisle like a word puzzle. There are pluots and plumcots and apriums, in shades of green and purple and orange that suggest either — or neither — plums ...

Pluots, relative newcomers to the spectacular lineup of summer fruits, are among the most tantalizing, yet difficult to identify because each of the many plum-apricot hybrids, from pluots and plumcots ...