A pluot looks and tastes like a plum, but with apricot overtones. Its flavor is intense – not to be missed! Pluots season is mid to late summer, but they’re often available through October. Like heirloom tomato varieties, pluots can have whimsical names, like Dapple Dandy, Dinosaur Egg, and Flavor Grenade.
The best way to enjoy a pluot is the easiest way – right over the sink, juices flying!
Here are more easy-prep tips:
- Add chunks of pluots to a dish of fat-free plain Greek yogurt or fat-free, sugar-free vanilla yogurt.
- Toss sliced pluots into a salad of baby greens, season-fresh tomatoes, a handful of chopped walnuts (go easy on the walnuts if you’re trying to lose weight because they’re calorie-dense), and top-grade balsamic vinegar.
- Top your morning cereal with pluots and strawberries.
- Create a compote for whole-grain pancakes. Simmer chunks of pluots on the stove with a little orange juice and a cinnamon stick, until syrupy.
- Make a summer fruit salad with pluots, peaches, melon, and fresh mint.
- Add thin slices of a pluot to a chicken or turkey breast sandwich.
- For a jazzy salsa, recommends our Executive Chef Anthony Stewart, chop up pluots, tomatoes, and mangoes, and toss with lemon juice and fresh cilantro. Says Chef Anthony, “It will go wonderfully with fish or chicken, or simply as a snack.”
- Another tip from Chef Anthony: Create a savory stew by cooking pluots, apples, ginger, garlic, and thyme – a luscious accompaniment for fish, poultry, or game such as grass-fed, free-range bison.
“A table, a chair, a bowl of fruit and a violin; what else does a man need to be happy?”