I've eaten pluots, they were nothing to write home about. I'd rather have a Victoria plum any day. Which reminds me of my dad telling me when he was little, he used to wonder why people sang about sending plums to the king. "Send him victorias, happy and glorious."
Mirrabelle I know from French cooking. Great for tarts.
Yuzu is used in cooking too - used for its intense citrusy juice. I've never worked with it, but I see it used in, say, yuzu and passionfruit cheesecake.
Posts
There'll be done more along next year, no doubt.
Pluot is a sort of
plum x apricot.
Calamondin is a sort of small citrus hybrid.
Yuzu is an Asian fruit used in Japanese dishes.
Mirabelle is a small type of sweet plum popular with French cooks ... a bit like the English cherry-plum
Dont know the others tho.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.