The first Pluot® introduced by Floyd Zaiger in 1988, Flavor Supreme disguised intense flavor under an arguably unattractive grey-green skin with red speckling. This medium-sized, moderately firm fruit still surprises first-time tasters with juicy Bordeaux-colored flesh so delicious it can only be called "supreme" (17 ºBrix). This variety can be difficult to set and is subject to cracking. Flavor Supreme requires a pollenizer such as Flavorosa Pluot®. Estimated chilling requirement 600-700 hours.