The Best Stone Fruit Hybrids to Try This Summer - Rachael Ray In Season

The Best Stone Fruit Hybrids to Try This Summer

You've probably heard of a pluot, a cross between a plum and an apricot, but a new crop of stone fruit hybrids is even quirkier. Look for these funky fruits at your farmers' market this summer—then use them in a pie, jam, or even a next-level fruit salad.
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peacotum

Peacotum

Peach + Apricot + Plum

This mash-up is a triple threat. The skin has a peachy blush with the soft, lightly fuzzy texture of an apricot. Inside, the flesh is tart and plum-like. 

nectapie

Nectapie

Nectarine + Donut Peach

Standard donut peaches are white inside, but this hybrid has orange, tangy-sweet flesh like a nectarine. 

pluerry

Pluerry

Plum + Cherry

These golf ball–size gems have dark red skin and pale yellow flesh. Flavorwise, they have the sweetness and juiciness of a cherry with the tang of a plum. 

aprium

Aprium

Apricot + Plum

The inverse makeup of pluots (which look and taste more like plums than apricots), these tangy stone fruits are typically three-quarters apricot. They taste similar to apricots but are firmer and have hints of raspberry and plum.

plumogrante

Plumogranate

Black Plumcot + Pomegranate

When a black plumcot (a tangier version of a pluot) is crossed with a pomegranate, you get an extra-dark, juicy plum-like fruit.

This article originally appeared in our Summer 2020 issue. Get the magazine here.