Products

Nectacotum Plumcots

Category:

Fruit (Fresh)

Seasonality:

All Origins
USA

January: None
February: None
March: None
April: None
May: None
June: Low
July: Low
August: None
September: None
October: None
November: None
December: None

January: None
February: None
March: None
April: None
May: None
June: Low
July: Low
August: None
September: None
October: None
November: None
December: None

Uses

They have a reddish-green skin with a light pink flesh, and their rich, sweet flavor mixes well with all berries and combines wonderfully in a fresh fruit or mixed green salad. To create a sweet and salty mix, serve Melissa's Nectacotum Plumcots with potatoes and cured meats such as pancetta, Serrano ham or proscuitto. The sweet fruit makes excellent jellies, jams or preserves.

Nectacotum Plumcots are low in fat, trans fat-free, sodium free, cholesterol free, and high in vitamin C.

Selection & Storage

Nectacotum Plumcots bruise easily when ripe, so handle with care. To ripen Nectacotum Pluots, keep at 65 - 70ºF. When ripe, they will give to gentle pressure. Note: Plumcots are sensitive to ethylene producing fruits and vegetables.