"Dinosaur egg" is also called apricot plum, which is a type of top-grade California honey plum. The English name of this fruit is "pluot", which is a hybrid fruit of plum and apricot. After 70 years of painstaking research by American breeding experts, it is a rare and high-end premium fruit developed through multiple interspecific crosses of high-quality apricots and plums. It combines the aroma of apricots with the sweetness of plums. The skin of dinosaur eggs is purple-red, also called red brindle, which is larger than black brindle. The fruit has bright color, fragrant fragrance, yellow flesh, tender flesh, less fiber, small core, and an edible rate of over 98%. The soluble solid content is much higher than other fruits. It has high water content, sweet and refreshing taste, and has become popular all over the world in recent years. The best fruit.
Family Tree Plumcot is a California-grown plum–apricot hybrid from Family Tree Farms. It looks more like a plum than an apricot, but apricot sweetness usually balances plum tartness, so the fruit is typically juicier and sweeter than a standard plum. More than 20 varieties run from May through October, each with its own color, flesh, and flavor. Not genetically modified. Best eaten fresh, or used in salads, smoothies, and jams.
What it is
A plumcot is an interspecific stone fruit from controlled cross-pollination of plum and apricot trees. It is conventional breeding, not GMO. Luther Burbank coined “plumcot” for early roughly 50/50 crosses. Floyd Zaiger later developed more plum-dominant lines and trademarked “Pluot.” Family Tree Farms and much of the trade now prefer “plumcot” as a clearer name for the category. Fruit labeled plumcot or pluot is the same type of hybrid.
The farm
Family Tree Farms is a multi-generation grower in California’s San Joaquin Valley, known for specialty stone fruit chosen and picked for flavor rather than shelf life alone. Sugar levels are generally higher than ordinary plums or apricots. Their exclusive Plumogranate® has very dark red-purple flesh, intense sweetness, and high antioxidant appeal. The name refers to color and taste, not a pomegranate parent.
Look and taste
Varieties differ widely. Skins range from deep purple to speckled green or gold-green. Flesh can be crimson, pink, or yellow. Expect plum juiciness plus apricot honey notes, often with cherry, berry, melon, pineapple, pomegranate, or apple. Acidity is usually milder than a classic plum.
Standouts include:
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Emerald Beaut: green skin with honey-melon sweetness
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Flavor Gator: speckled green outside, deep red inside, concentrated sweetness
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Plumogranate: deep purple skin, dark red flesh, plum-berry-pomegranate notes
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Golden Treat: gold-green skin, yellow flesh, melon and pineapple
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Dapple Dandy / Flavor Grenade: mottled skin and layered sweetness; Flavor Grenade adds a snappy texture and a light tropical finish
Each variety is typically in season for about three weeks. The program as a whole runs from May through October.
Nutrition (farm label, about 2 medium fruit / 132 g)
About 80 calories, 1 g fat, 19 g carbohydrate (10 g sugars), 2 g fiber, and 1 g protein; roughly 20% DV vitamin C and 6% DV vitamin A. Dark-red-fleshed types are highlighted for antioxidants and phytonutrients. Values vary by variety and fruit size.
Select, store, eat
Choose fruit that is intact and yields slightly to pressure. Ripen on the counter for several days if you want soft, juicy fruit. Refrigerate up to a week or more for a colder, firmer bite. Shipments often arrive firm—give them 3–5 days at room temperature, or use a paper bag. Eat out of hand, slice into salads, blend, or cook into jam and sauce.
Quick comparison
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Plumcot: plum × apricot, generally plum-like
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Pluot®: later-generation hybrid, usually more plum, smooth-skinned (trademark)
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Aprium®: more apricot, often slightly fuzzy
Some mottled types are nicknamed “Dinosaur Egg” in parts of Asia, but Family Tree’s range is best described as plumcots. Plumcots are an even 50-50 mix of a plum and an apricot, while apriums are about 75% apricot and 25% plum.
Genetic Makeup
Plumcots: They share an exact 50% plum and 50% apricot heritage. Luther Burbank created the first plumcot in the late 1800s.
Apriums: They feature a dominant apricot background at roughly 75%, with only 25% plum genetics. Breeders created them by crossing a plumcot back with an apricot. You can read more about these differences in the guide by Misfits Market.
Flavor and Texture
Plumcots: They offer a balanced mix of sweet and tart flavors. The flesh is juicy like a plum with a firm bite.
Apriums: They taste very sweet, like candy or honey. Their flesh is dense and firm. Details on their unique traits are outlined by Tasting Table.
Appearance and Skin
Plumcots: They often have smooth or slightly fuzzy skin and vary widely in color.
Apriums: They look very similar to traditional apricots. They feature a distinct, fuzzy exterior and golden flesh.
Pluots, apriums, apriplums, plumcots, plumpicots, or pluclots are some of the hybrids between different Prunus species that are also called interspecific plums.
Dinosaur egg fruit has bright color, fragrant fragrance, unique flavor and rich nutrition. It has certain anti-cancer effects, enhances body vitality and delays aging. It tastes like peach, with a slightly sour and sweet taste. It is rich in vitamins and mineral elements, especially vitamin A, vitamin C, beta-carotene (which has certain anti-cancer effects) and potassium content. It does not contain saturated fatty acids and cholesterol. It has excellent comprehensive properties and can be called a fruit. Zhenpin is one of the emerging high-end fruit varieties with the best market prospects in the 21st century.
