pluot

LawyerMan was peering in the fridge yesterday when he calls out.

"Hey, what the heck are those things in the fruit drawer?"

"Pluots," I said.

"What's a pluot?"

"I don't know. I saw them in the produce section at the market, and they looked cool. The sticker said they were very sweet, so I bought a few."

He turned and stared at me "That, right there, is the difference between us. I would never see a strange fruit in the market and buy three of them."

He's right. LawyerMan is notoriously picky, so much so that he is known among my friends as "the man who doesn't eat sauce." But thanks to his fortuitous choice of a spouse, he's since been introduced to a several new foods, including: parsnips, asparagus, Pepperidge Farms Milanos, and now, pluots (as well as lots of spices he doesn't think he likes, but has been really does since I use them when I cook.)

The pluots by the way, were quite yummy. I described it to LawyerMan (I was the test dummy, of course) as a cross between a plum and a peach -- tastes like a plum, but crispier, like an unripe peach.

I was close, they're apparently a cross between a plum and an apricot and are related to the less sweet "aprium." They're also apparently pluot®, "a registered trademark of Zaiger Genetics, Modesto, California."

Mmm, genetically-engineered deliciousness, you mean.