No, that’s not FK. It’s the wrong shape and looks to have a freestone pit. The color is close.
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Thanks, that’s what I was thinking. I had grafted 4 of these hybrids a couple years back and the aprium is clearly bogus, and this one didn’t seem right to me either. I guess it’s top working time!
Is the flavor good?
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It’s an interesting looking plum. Freestone is not very common for Asian plums and pluots. How is the flavor?
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@Bradybb @Stan It’s pretty good, we ate the whole crop happily, texture is crunchier and less juicy than I’d expect compared to other tree ripened pluots I’ve had. But it’s not good enough for all the praise I hear about Flavor King
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Flavor King is special, you would not mistake its flavor for anything else.
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Yeah, that’s what I hear. I love Flavor Supreme. I definitely need to get the real thing this time
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By sticking to cherries, plums, figs, Asian pears, persimmons, kiwi berries, and interspecific hybrid plums, nothing has failed for me here in Portland (so far). Goldilocks for sure, and I’ve lived all over the country!
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Thank you for compiling this awesome list!
Just a brief comment regarding “Aprimira” if you do not already know (since it is listed here as a pluot). It is almost with certainty not a hybrid with Apricot in its parentage ( I have a young tree and the morphology certainly wouldn’t suggest so).
From various sources i have read that it is a chance seedling from a Mirabelle (Mirabelle von Herrenhausen) possibly crossed with a Plum as pollen donor. An unfortunately chosen name (and/or misleading marketing) did the rest. Though I can confirm that the fruit has some hints of apricot in its aroma.
All the best, N
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This is a tangent but I was looking for a place to share. A local fruit friend has what he calls a pluot, but I would call an aprium (more apricot than plum) that has amazing color and really great flavor - I taste vanilla tones. He got it from a friend on the east coast and to his knowledge, it hasn’t been named or released. Maybe someone here will recognize it?
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Is it fuzzy skin like an Apricot or a smooth Plum?
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Those of us in the humid region cannot grow many of the pluots because of high susceptibility to bacterial spot, to the point of not just destroying fruit but the trees themselves. Also a few, at least, do not tend to crop well here.
What I need is a list of the best pluots for growing in my region. Half of the varieties I’ve ordered from ACN do not grow here, and apparently , haven’t worked for many commercial growers as ACN has now stopped selling them.
The early sugar of pluots also makes them especially attractive to birds and wasps. What did do very well here this year is Spring Satin. It was bred for humid conditions and is a very healthy tree that also seems resistant to black knot… another humid region problem.
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I rarely get any edible fruit on my multigrafted Flavor Supreme, Flavor King, Dapple Dandy tree over 12 years. Brown Rot, birds, squirrels, splitting and poor pollination from too early flowering have been problems. Also a large 5 inch diameter branch died. Tree is on Myro 29 rootstock in humid Long Island. Zero harvestable fruit this year. Will probably remove tree.
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More like an apricot.
Could it be a red velvet apricot or maybe one of the red skin apricots like ruby red or rubista.
Against wasps and birds i use bags and i tigh them well, but i never tried with squirls.
Does anyone have experience with the Tlor-Tsiran apricot (which is apparently a hybrid of an apricot and myrobalan plum)? I’m not quite sure where it fits on the spectrum of plum - apricot, or if it has a worthwhile taste.
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