First, you may be asking youself “What’s a pluot?” It’s a combination of a plum and an apricot, thus the clever name “pluot”. It’s a great summer fruit with so many ways to enjoy it.
GLAZED: Cut the pluot in half, remove the pit, and place in a baking dish. Spoon apricot jam or orange marmalade over the top (be generous about it). Slip under the broiler, second rack down, and broil until bubbly and browned. Great served with a dollop of creme fraiche or plain lowfat Greek yogurt sweetened with a little of the jam or marmalade. For crunch, top with almond slivers.
GRILLED: Cut pluot in half, remove pit, and place in a baking dish. Brush with equal parts honey and Dijon mustard. Prepare your barbecue and grill pluots on both sides until slightly tender. Great served along with barbecue lamb or spareribs.
IN SALSA: Most people are familiar with mango salsa. Do the same thing except use pluots. Add to a combination of chopped tomatoes, purple onions, cilantro, and lime juice. To spice it up, add chopped chiles.
IN SALAD: Cut pluot in half and remove pit. Dice into big chunks. Top organic salad greens or baby spinach with the pluots, along with a sprinkling of feta cheese. Great with a raspberry vinaigrette or just a drizzle of almond oil and balsamiic vinegar.
Tags: pluots
