Hybrid Fruits And Vegetables Worth Trying
Pluerry (Plum and Cherry) The pluerry was made for the cherry lovers who are always wishing that there was more fruit to enjoy. It combines the sweetness of the cheery with the zing of a plum. The flavor of this perfect fruit changes depending on the ratio of plum to cherry. Some pluerries can be very sweet with a small pit, similar to the cherry’s small pit.
Peacharine (Peach and Nectarine) This beautiful blend of a peach and nectarine will leave your mouth wanting more. The peacharine has the sweet flavor of your old-fashioned peach, but with minimal fuzz and a silky fruit texture.
Plumcot (Plum and Apricot) These are the predecessor of the pluot, with an intensely sweet and fruity flavor. Their difficulty in growing, harvesting and shipping led to the later developed plum and apricot hybrid, the pluot.
Pluot (Plum and Apricot) This later generation cross between the plum (70%) and apricot (30%) has high sugar levels giving them its extraordinary sweet taste. They taste like plums and are just as juicy, yet a bit neater to eat, while also having the texture of an apricot.
Peacotum (Peach, Apricot, and Plum) Peacotum is proclaimed as the first three-in-one fruit hybrid ever. This mellow-tasting fruit has the texture of a peach, but tastes more like a combination of a plum and apricot, likened to the taste of fruit punch.
Blood Lime (Red Finger Lime and Ellendale Mandarin) While we have all heard of the blood orange, how about the blood lime? The flesh inside is red like that of the blood orange. It has a tangy flavor, while being smaller in size and sweeter than your traditional lime. This hybrid can not be cut up like the finger lime, and is generally used as a garnish or to make marmalades, preserves, beverages and sauces.
Limequat (Key Lime and Kumquat) This hybrid has a sweet and edible skin, while still retaining the bitter pulp of the lime. Many people find them too tart to eat plain and often prefer to use them in jams or chutneys.
BrusselKale (Brussels sprouts and Kale) This hybrid, just hitting the stores, is going by a few different names, including BrusselKale, Lollipops, Kalettes, and Flower Sprouts. With a more subtle flavor than Brussels sprouts, and the mild, sweet taste of kale, this green and purple veggie resembles little cabbage leaves and can be eaten raw in salads, steamed, sautéed, or stir-fried.
Pineberry (Wild South American Strawberry and the North American Strawberry) Love pineapples, but don’t love the hassle of cutting into them? Pineberries look like small, albino strawberries, with red seeds, yet their smell and taste resemble a pineapple.
Tayberry (Blackberry and Red Raspberry) These berries have a sweet-tart flavor. They are sweeter, larger, and more aromatic than the loganberry (another cross between the blackberry and red raspberry), and their high level of pectin make it a great choice for jam. Tayberries do not pick well by hand and cannot be machine harvested, so their use as a commercially grown berry crop is limited.