Pluots are a remarkably sweet juicy stone fruit that combines the best qualities of plums and apricots. They resemble plums in shape and skin texture, but they’re sweeter and less acidic. They are best at their peak in summer. Use them interchangeably with other stone fruits in recipes. Try them in salads such as a spinach salad with goat cheese, salsas, fruit soups, smoothies and desserts suchas a crumble. You can grill, glaze, bake, roast, broil or sauté them in a variety of dishes. They also make an excellent accompaniment to grilled pork, lamb, poultry, fish and shellfish.
Fresh pluots have a lovely subtle fragrance. Purchase them firm yet just soft enough to give a bit when gently pressed. They should be free of mushy, soft spots, bruises and blemishes. Ripen fully at room temperature then store for up to a week in the refrigerator.
Here are some ideas and recipes:
Slice, chop or mash and spoon over vanilla yogurt, frozen yogurt, ice cream or non-dairy frozen dessert. Make Fresh Fruit and Cream Parfaits with pluots.
Grill them. Marinate, skewer, grill and serve. Baste with your favorite vinaigrette while grilling for extra flavor. Or grill them in halves like in this how to grill stone fruit video.
Chop or slice and serve over green or grain salads. Try leafy field greens, baby spinach, baby arugula, couscous or brown rice salads. For a delicious treat, use chopped pluots in place of apples in this wonderful Manchego, Almond Salad with Honey-Lemon Vinaigrette.
Swap pluots for peaches in Grilled Peaches with Dandelion Greens and Ginger Dressing and Chicken with Grilled Peach and Chipotle Salsa.
Slice and wrap with prosciutto or bacon; pan sauté in olive or canola oil until crispy on all sides. Serve over green salad or as a side dish.
Make a pluot smoothie; spike it with nutmeg or cardamom.
Eat pluots out of hand with dark chocolate. For fun, dip pluot slices in melted dark chocolate. Refrigerate on a waxed-paper-lined plate or baking sheet until the chocolate hardens. Serve for a snack or dessert.
Slice or chop; serve over pancakes, waffles, scones, biscuits, toast or croissants.
Serve with hand-dipped ricotta or soft goat cheese. Or, layer with sliced fresh mozzarella. Don’t forget basil and extra virgin olive oil.
Chop and spoon into the bottom of champagne flutes or wine glasses. Pour your favorite sparkling wine or sparkling water over the fruit for a refreshing beverage.
With plouts, berries and herbs you can create a beautiful old-fashioned looking cake. Here’s a short video on How To Decorate a Cake with Fresh Fruit.
In case you’re wondering, pluots are a hybrid blend of roughly three-quarters plum and one-quarter apricot. They’re not the same thing as plumcots, which are half plum, half apricot.
Have you tried pluots? Got a favorite variety or a good recipe? Let me know.