Plumcot: A fleeting summer fruit worth savoring before the season ends

There is a seasonal fruit that captures the best of both plum and apricot. Meet the plumcot — a summer treat worth knowing.

The plumcot is a hybrid of plum and apricot. Its name blends "plum" and "apricot," reflecting its dual parentage. Despite the English name, it is a domestically bred Korean variety. The plumcot varieties currently on the market — Harmony, Symphony, Tiffany and Shiny, among others — were all developed by the National Institute of Horticultural and Herbal Science under the Rural Development Administration.

The Rural Development Administration crossed the Soldam plum variety with the Harcot apricot variety, successfully developing Harmony, the first plumcot variety, in 2007. The fruit draws on the strengths of both parents. It delivers the tangy, juicy bite of a plum alongside the sweet, tender texture of an apricot — all in a single fruit. In size, it is larger than an apricot.

Its sugar content averages 15 Brix — a measure of sugar concentration per 100 grams of juice — higher than either plum or apricot. The fruit is regarded as well-balanced in both sweetness and acidity. The Sugarstar variety reaches 16 Brix.

Letting the fruit ripen after purchase intensifies its sweetness. As a fruit that ripens off the tree, the plumcot transitions from light green to red as it matures. For the sweetest flavor, leave it at room temperature for a day or two, then eat it once it turns red and yields slightly to the touch.

Combining the nutrients of both plum and apricot, the plumcot is rich in vitamins A and C. It is also high in flavonoids, a potent antioxidant. The Tiffany variety, known for its red flesh, contains 1.6 times more flavonoids than apricot and 3.8 times more than plum.

The one drawback is its short season. According to the Rural Development Administration, plumcots are generally harvested and shipped from late June through July. Once early August passes, they become hard to find in the market. Even among summer fruits, the plumcot has one of the shortest windows.

As the plumcot season winds down, the fruit lends itself well to home cafe recipes. Its sweet-tart flavor pairs naturally with summer desserts.

Two recipes worth trying are plumcot ade and plumcot tart. Making them at home delivers richer flavor at a lower price than a typical cafe.

To make plumcot ade, start by preparing a plumcot syrup, then pour sparkling water over it and serve. The syrup itself is simple to make. According to the Rural Development Administration, place sugar in a sterilized glass jar, then layer sliced plumcot and sugar alternately. Finish with a layer of sugar on top so the fruit is not exposed to air. Seal the jar and leave it at room temperature for a day, shaking it occasionally. Once the sugar has mostly dissolved, move the jar to the refrigerator and let it sit for five to seven days before using.

The plumcot tart uses almond cream instead of dairy cream, lowering the saturated fat content while adding other nutrients. To make it, mix butter, sugar and egg thoroughly, then fold in almond flour. Prick the tart shell base with a fork and spread a thin layer of almond cream over it. Arrange thinly sliced plumcot snugly on top, sprinkle with sugar and dot with small pieces of butter. Bake in a 180-degree Celsius oven for 30 minutes and the tart is ready.