Calories in Plumcot: Nutritional facts for Plumcot Types

One hundred grams (3.5 oz) of raw plumcot fruit contains 57 calories.

One kilogram (1,000 g or 35.3 oz) of raw plumcot fruit contains 570 calories.

One standard medium plumcot fruit weighing 115 g (4 oz) contains 66 calories. A large fruit weighing 150 g (5.3 oz) contains 86 calories. A small fruit weighing 80 g (2.8 oz) contains 46 calories.

Plumcot provides some health benefits like enhancing vision and reducing inflammation due to its high concentration of beta-carotene and phenolic compounds. This fruit, frequently called "interspecific plum," "pluot," or "aprium," combines the nutritional profiles of apricots and plums. A list of the health benefits of plumcot is shown below.

• Supports Healthy Vision: A 100 g (3.5 oz) serving provides 350 IU of Vitamin A, fulfilling 7% of the Daily Value (DV). Vitamin A is essential for retinal health and preventing night blindness.
• Boosts Immune System: It provides 5.5 mg of Vitamin C (6% DV), which strengthens the immune defense against pathogens.
• Promotes Digestive Regularity: The 1.5 g of dietary fiber per 100 g (3.5 oz) serving supports healthy bowel movements and gut microbiome balance.
• Reduces Oxidative Stress: Plumcots contain anthocyanins and flavonoids that neutralize free radicals. Research by Byrne et al. (2009), "Phytochemical content and antioxidant capacity of plum cultivars," confirmed that dark-skinned hybrids possess high antioxidant activity.
• Supports Heart Health: The potassium content helps regulate blood pressure, while the fiber assists in lowering LDL cholesterol.
• Enhances Skin Health: Vitamin C and A support collagen production and skin cell turnover, protecting against UV damage.
• Regulates Blood Sugar: The low glycemic index and fiber content help moderate glucose absorption, preventing rapid insulin spikes.

Plumcot has been known to cause some unwanted effects like digestive bloating and potential allergic reactions due to its sorbitol content and stone fruit allergens. A list of the downsides of plumcot is shown below.

• Triggers Oral Allergy Syndrome: Individuals allergic to birch pollen may experience itching or swelling in the mouth due to cross-reactivity with stone fruit proteins.
• Causes Digestive Distress: Plumcots contain sorbitol, a sugar alcohol that can cause gas, bloating, and diarrhea in sensitive individuals if consumed in excess.
• High Natural Sugar Content: The fruit contains 13 g of sugar per 100 g (3.5 oz), which may require moderation for individuals with strict glycemic control needs.
• Pesticide Residue Risk: Like other stone fruits, plumcots can retain pesticide residues if not grown organically.

Yes, plumcot is good for you because it delivers 7% of the DV for Vitamin A and essential antioxidants in every 100 g (3.5 oz) serving. Healthy individuals should consume 150 g (5.3 oz) to 230 g (8.1 oz) of fresh fruit per day to gain immune and vision benefits. The major benefits include the reduction of oxidative stress and the support of digestive health. It is an ideal sweet, nutrient-dense snack for those seeking a healthy alternative to processed desserts.

The calories in plumcots do not vary significantly between the different genetic hybrids, as most varieties contain approximately 55 to 60 calories per 100 g (3.5 oz). The primary difference lies in the sugar-to-acid ratio and texture rather than caloric density. Pluots, which are genetically more plum-like, tend to be sweeter and juicier, potentially containing marginally more natural sugars than the dryer, apricot-dominant Apriums. Specific high-sugar cultivars like "Flavor Grenade" or "Dapple Dandy" may reach up to 60 calories per 100 g due to their intense sweetness.

The origin of the plumcot is the United States, specifically the breeding experiments of Luther Burbank in the late 19th century. Burbank, a renowned horticulturist, successfully crossed a plum (Prunus salicina) with an apricot (Prunus armeniaca) to create the first 50/50 hybrid. However, the modern commercial success of these fruits is attributed to Floyd Zaiger of Zaiger Genetics in Modesto, California.

In the late 20th century, Zaiger developed complex interspecific hybrids known as "Pluots" (75% plum, 25% apricot) and "Apriums" (75% apricot, 25% plum), which possess superior sweetness, texture, and shelf life compared to the original simple plumcot. These trademarked varieties revolutionized the stone fruit market in the 1990s and 2000s. Today, California remains the global epicenter of plumcot production, supplying the vast majority of the fruit consumed in North America and exported internationally.