The first time I ate a pluot (see Charlotte’s great recipe) I figured it was an obscure plum from the South of France, pronounced ploo-oh.

Subsequently I learned it is engineered and is a cross between a plum and an apricot. Among the other products from Zaiger’s Genetics (the family business behind the pluot) is the Nectarcot and the Aprium (you can guess the combinations).

So the phenomenon that is the hybrid is not just the reserve of the automotive industry apparently.

I thought it might be fun to see if we might not invent (at least on the paper that is the pages of this website) some creative food hybrids. I think there needs to be rules. We should restrict the hybrids to three source ingredients and there should be some logic behind the combination. It needs to taste good and be marketable.

I will kick off with a few suggestions.

First, I would like to propose the Gipple. Imagine the tart crispness of an autumn English apple with just a hint of feisty ginger coming through. Great for winter pies or just a jolly good snack on its own.

Then what about the grelon. These melons the sizes of large grapes would be a hit with the kids.

I look forward to the rearing of mi-baas (mint-infused lamb) which would be served up with roasted sprocclenips (a tasty fusion of broccoli, sprouts and parsnips that works a treat with just a dash of honey).

So how about you? Any good ideas?