Not necessarily pretty on the outside but unusual enough to draw my attention – dark burgundy with mustard yellow speckles, the inside is a lovely bloody red, unexpected and intriguing.
Mild but perfumy, almost heady – I really wanted to breath deeply.
Juicy, but with a great bite, almost crunchy but not quite – ideal for me perhaps.
Sweet, perfumy, lovely in every way but with a slightly tart finish.
OVERALL Overall Rating:
Wow, I didn’t want to stop eating this enough to write down what I thought of how it tasted – so intriguing and delightful, heady and strong, with a mild tart finish.
This pluot is also known as a Dinosaur Egg, which is a trademarked name for the Dapple Dandy variety. Pluots are a hybrid between plums and apricots with the majority being plum (often a ratio of 75%/25%).
What’s the difference between a pluot and a plumcot?
Choosing, storing and using pluots