Next time you're in the produce aisle, check out the pluots (pronounced, plooo-awt).
At first I thought they were regular old plums—same size and plump, rounded shape, but the skin of this plum/apricot hybrid is more blush-toned and mottled.
And, according to the produce pros at freshdirect.com, where I first spotted them, the taste is sweet and more complex, like an apricot. Avoid any with broken skin or that are green and blemished, and ripen them at room temperature, then refrigerate.
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