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The fruit is primarily used in fruit preserves and dessert pies, and its juice is commonly fermented for wine or distilled into plum brandy. Ninety percent of mirabelle plums grown commercially are made into either jam (70%) or eau de vie (20%).
However, it was Floyd Zaiger who … bred the plumcot with a plum to create the pluot—three-fifths plum and two-fifths apricot—and coined the trademarked moniker. While the plumcot is a simple plum and apricot cross, pluots… are the result of intricate crossbreeding over several generations."
Pluots are available from spring into fall. Current Facts Pluot is the registered trademark name given to a stonefruit that was developed by Floyd Zaiger of Zaiger Genetics in 1989. Zaiger developed the original pluot from plum and apricot lineage. Zaiger develops all of his hybrid fruits by hand pollination versus genetic modification.