Pluot : planting, cultivation, harvest

Description and Botany

The pluot, also known as “apricot-plum”, “plumcot”, or “dinosaur egg”, is a fruit tree belonging to the rose family, just like the apricot tree, almond tree, and peach tree. It is an interspecific species, a new hybrid fruit, resulting from the cross-breeding of a plum (Prunus domestica at 70%) and an apricot (Prunus armeniaca at 30%). Its hybridization was developed in 1988 in the United States by Chris Floyd Zaiger, a Californian breeder and developer of stone fruit varieties. Pluot® is now a registered trademark. Today, it is available in about 25 hybrid varieties such as ‘Flavor Candy‘ and ‘Flavor Supreme’, which was the first Pluot® variety introduced to the market.

The pluot forms a semi-dwarf tree with an open habit that will not exceed 3.50 m in height when mature. This makes it an interesting fruit tree for small gardens. The silhouette is naturally spreading. The branches bear deciduous foliage. Like the plum tree, the branches of the pluot are quite brittle under the weight of the fruit. The leaves are long, ovate, measuring 8 to 15 cm long and 3 to 4 cm wide, with a short petiole. Bright green in color, they are smooth and have crenate margins.

Flowering occurs in March-April on the previous year’s branches. The pluot is then covered with small pale pink flowers typical of the rose family, which are cup-shaped and composed of 5 sepals and 5 pedunculate petals. The flowers are hermaphroditic. Most varieties are self-fertile (Pluot® Pink Candy®, Pluot® Pink Candy®, Pluot® Purple Candy®), so it is not necessary to have another apricot or plum tree nearby for good fruiting. Self-sterile varieties will fruit better with cross-pollination by planting a plum tree nearby to enhance fertility.

Once pollinated by bees, the flowers transform into large fruits; the Pluots. They are harvested from June to August depending on the regions. With their smooth skin, Pluots closely resemble plums, but their size is more akin to peaches. The fruits are round, about the size of peaches at approximately 6 cm in diameter, and have retained the small crease typical of apricots. The epidermis is thin, its color varies from dark purple to pink-red, and it is sometimes bicolored and punctate with colored spots. They are most often covered with a bloom that disappears upon touch. They contain juicy, sweet flesh, either yellow or red, very fragrant, with a tangy flavor and texture similar to that of apricots. Generally, it takes about 3 years before the first harvest.

Main varieties

Pluot Flavor Candy - Plumcot

This self-fertile variety produces bi-coloured pluots, yellow and red-purple in July. To improve fertility: Golden Japan is ideal.

• Flowering time May, June
• Height at maturity 2,50 m

See the product sheet

Pluot Flavor Supreme - Plumcot

This is the first Pluot® variety to appear on the market. It is not self-fertile. Another peach tree will need to be planted nearby.

• Flowering time April
• Height at maturity 3,50 m

See the product sheet

Pluot Pink Candy - Plumcot

A productive, self-fertile variety, very sweet with exotic fruit aromas.

• Flowering time May
• Height at maturity 2,50 m

See the product sheet

Pluot Purple Candy - Plumcot

This variety is self-fertile. It is compact and productive.

• Flowering time May
• Height at maturity 2,50 m

See the product sheet

Young plantation

Where to plant it?

Perfectly hardy, the pluot can withstand temperatures as low as -35 °C, allowing it to be planted in all regions. Preferably install it sheltered from north and east winds in the coldest areas to protect the flowering.

To ensure it produces beautiful fruits, plant it in full sun in neutral, light, deep, and well-drained soil, without excess water. It dislikes heavy and compact soils.

As it maintains modest proportions, it is a fruit tree well-suited for small gardens. It can be planted within an orchard, but also in an ornamental garden, where it will brighten up with its beautiful spring flowering. Self-sterile varieties require the planting of another plum tree (’Golden Japan’, for example) or apricot tree nearby to bear fruit.

Pluots

When to plant?

Generally offered bare-root, the pluot is preferably planted from October to December, outside of frost periods.

How to plant?

• Dig a hole two to three times wider and deeper than the root ball
• Moisten the root ball by placing it in a basin of water for a few minutes
• Spread gravel at the bottom of the planting hole
• Add compost
• Place the pluot at the bottom of the hole
• Set the tree in the hole and fill in, gently compacting as you go to remove air pockets with enriched garden soil mixed with potting soil
• Water abundantly and regularly to help your pluot settle in

Caring for and pruning Pluot

After planting, for the first three years, ensure regular watering, as the soil must remain cool throughout the summer. It prefers soils that retain a bit of moisture. In autumn or spring, apply manure by scratching the surface, or use fertiliser for fruit trees.

Remove the shoots that have grown at the base of the tree.

The apricot-plum is a fruit tree resistant to fungal diseases and pest attacks.

When and how to prune?

Proper pruning leads to good fruiting.

Training pruning

This is carried out in the spring following planting, outside of frost periods, and for the next three years before the tree becomes productive. Use a saw or a pruning shear. It involves pruning to remove poorly placed and weak branches, retaining only five branches that will form the framework of the tree. This training pruning is necessary in the early years.

Fruiting pruning

Fruits appear on one-year-old wood, and branches that have borne fruit will not produce more pluots. This pruning encourages good fruit production and is carried out in winter with a well-sharpened and carefully cleaned pruning shear. Seal the pruning wounds with a healing paste to prevent diseases. It is advisable to:

Apricots-plums can be eaten raw or prepared. They are best enjoyed fresh, immediately after picking. Pluots are also delicious in fruit salads, clafoutis, cakes, crumbles, or tarts. They can also accompany savoury dishes. They can be made into jams, fruit in syrup, compotes, or juices.

They do not keep for long, only a few days at room temperature. Once washed, dried, and pitted, they can be frozen.

A pluot contains about 80 calories. The flesh is rich in vitamins C and A, trace elements (potassium), and fibre.

The pluot can be eaten raw or cooked in tarts or clafoutis, for example