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