Pluerries and Peacherines: Creating New Flavors of Fruit

Pluerries and Peacherines: Creating New Flavors of Fruit

Stephanie Barlow
Sep 7, 2011

Do you ever wonder just how some of those strange cross-varieties of fruit come about? Perfecting hybrid fruit is a sometimes painstakingly long process for the perfect bite.

The Wall Street Journal reports that the business of hybrid fruit can be hit or miss. One of the early pioneers, the creators of the pluot, received a total of $250 in royalties for more than a decade of work. The process of testing hybrid fruit is long and costly.

But the lure to create the ideal fruit that will jump off supermarket shelves still lingers for some. Just read a few of the descriptions of the fruits they are trying to develop -- you can't help but want to try them:
• a seedless lemorlime—a lemon, orange and lime fruit
• juicy like a plum, but not as messy. Sweeter, too, with a cherry snap
• pluerry, named for its mix of plum and cherry

Fruit breeders have also found the following to be true regarding fruit preferences by age:
"For example, after visiting stores and talking with produce managers, Mr. Spain found children favor a Pluot that is a little sour with a green skin. People in their 30s prefer something with layers of fruit flavors and a mottled color. Older people like a milder, traditional-tasting fruit, with not-too-tart red or black skin."

What's your favorite hybrid fruit?

Read more: When Apricot Met Plum... at The Wall Street Journal

Related: What's the Deal With Black Velvet Apricots?

(Images: Ariel Zambelich/The Wall Street Journal

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