So I thought about titling this post "She wore blue velvet," since the apricot is, indeed, wearing a blue coat now that it's mated with a plum. But that seemed trite and obvious, so I dug a bit for a quote from the film. And lemme tell ya, THAT took some doing! Most of the lines had -- shall we say? -- considerable vulgarities ... not my style. I'm not offended if the words actually serve the character's purpose (as they do in "Pulp Fiction," for example). But I was not going to post anything on my pretty pink blog that didn't represent me in all my prissy, girly-girl glory!
But anyway ... always a digression, isn't there???
I found the perfect line, spoken by Kyle MacLachlan's character: "Now it's dark." It's been so long since I've seen the movie that I have no clue whatsoever what it refers to ... could be anything, with David Lynch. But it's ideal for this situation: now the apricot is dark.
And it's also sweeter -- more plum flavor than apricot, though before you cut it it clearly looks like an apricot whose fuzz was injected with some ink. Once it's cut, it looks a lot like a plum -- juicier than an apricot, which tends to have a firmer flesh.
I've eaten several varieties of pluot -- a different cross of plum and apricot: some greenish and mottled, some purple, some red. And they are clearly variations on the theme of plum. This, however, appears to be an apricot that has stopped breathing and turned dark blue as a result, until you delve into the depths and find distinct evidence of plum within.
I always love to find new and intriguing foods, particularly produce. I've eaten yellow carrots and ones that were maroon on the outside and orange in the center ... for the most part, they all tasted like standard carrots.
Tomatoes of all colors -- from red to pink to yellow to green to striped -- are fabulous, each with its own unique fragrance and flavor.
I love multi-colored beets -- traditional deep red, orange, and even pink-and-white ones that are reminiscent of candy canes.
I loathe green peppers (I can eat them if someone puts them into something that they're serving me, but they're too bitter and too overpowering to really be suitable as a food, methinks). But red ones, orange, yellow, and even purple ... these I can go with either sliced and used as dippers, or sauteed, or roasted.
When nutritionists tell us we need to eat colorful food, these beautiful Blue Velvet apricots certainly help in that mission! And they were so good that, if they weren't so wretchedly expensive, I would absolutely buy them again ....