Pluots are a hybrid fruit combining plums and apricots. They’re often referred to as plumcots and there is great confusion about the differences between the two, even to me. I found an interesting article on Slate Magazine that talks about this confusion and helps clear it up; I’ll add a link at the end.

I’ve had plums before but I only remember eating them as a kid and I’m fairly certain I’ve never had fresh apricots. This was my first time tasting a pluot. I bought a few and they look just like a plum, although there are many varieties. The ones I bought were grown and sold by Kingsburg Orchards (who are located in Kingsburg, California) and are of the Spring Flavor variety.

I washed them off and began eating them; at first I cut a few slices off but then I decided to just bite into them. The first thing I noticed was the sweet scent they emit. The flesh was whitish/yellow and very juicy. They didn’t taste very sweet; in fact they tasted tart and maybe a little bitter. I’m not much for unsweetened food so I didn’t like them that much; I also found the texture unappealing. Like I said, they were juicy but the meat almost fell apart, I’d say it was kind of soggy. I’d be willing to try different varieties of pluots but after this initial experience, I can’t say I’m a fan.

Kingsburg Orchards website
Slate Magazine article