plums are widely cultivated in temperate zones. There are many varieties. With flesh of orange-red, orange-yellow, or golden-green, and purple, red, green, or yellow skin.
The types differ in sweetness, tartness, and amount of juice, so some are more suitable for eating fresh than for cooking, although many can be used for both. European varieties tend to be smaller and firmer than plums of oriental origin.
Pluots are a plum-apricot hybrid, with plum as the dominant parent. Mainly grown in California, they are extremely sweet, juicy, and fragrant.