We got some pluots in ourfarm box the other day, which is super exciting because I’ve never had a pluot before.
A photo of the food for the week; we got one of the small-sized boxes for this week because we had SPECIAL DINNER PLANS, so there’s not that much food in it.
What even is a pluot anyway? Wikipeida tells me that it’s some arbitrary mix of apricot and plums, but that doesn’t tell me anything. I like both apricots and plums, so, at the very least, it shouldn’t be terrible.
Anyhow, here are some close-up shots of the pluot. The type of pluot we recieved is named Dapple Dandy or Dinosaur Eggs. Apparently, this type of pluot is called Dinosaur Eggs because it looks mottled and kind of ugly on the outside.
The pluot is crunchy. The texture is kind of like a hard, not-fully-ripe peach, but a lot jucier. The flesh is amazingly juicy and sugary, probably because it’s in season. The skin adds a burst of sourness that complements the sugary flesh very well. All in all, the fruit tasted like… an arbitrary mix of apricot and plums. That doesn’t tell you anything, does it…
**Final Verdict: 10/10, it’s called Dinosaur Eggs! How can you not like it? **
Hi y’all – this is my first post on the blog, and I’m glad to be here! This is actually a continuation of my friend and fellow blogger Tyler Colenbrander’s previous post about our experience living together over the past three virtual terms at Caltech. You can see his post at this link.
It is currently 1:21 in the morning and I am thrilled to be writing the first post of our new admissions blog, Caltech Fission. For those of you who didn’t follow the old blog, it’s nice to meet you. My name is Andrew and I’m a senior at Caltech studying geophysics and English literature.
After a week being back, I think it’s about time for some reflections on what it meant to be abroad, and what I’ve taken away from it. I’m really happy to be back, but it’s just been almost a culture shock of sorts being back in California, and back at my true home (for now, at least).