The love child of the plum and apricot, and a beautiful one at that. This tart and sweet fruit has many uses from baking into pies, crisps, tarts, and slicing raw into summertime salads.
Nutritional Highlights: High in vitamins A and C and a good source of dietary fibre.
How to Choose:
Pick ripe or slightly ripe (firm to the touch but not hard) and let ripen to soft on the countertop.
Pluot Summertime Salad (adapted from 101 Cookbooks)
2 Tbsp extra-virgin coconut oil
4 medium shallots, peeled and sliced
2 medium garlic cloves, very thinly sliced
1/2-inch chunk of ginger (peeled and (minced)
1 1/2 Tbsp fresh lime juice
2 tsp Tamari (soy sauce)
2 tsp honey
5 ripe pluots, pitted and sliced
4 dried figs sliced
1/2 cup pistachios, shelled
small handful of chopped basil, mint and cilantro
1. Over med heat, sauté garlic and shallots and ginger with coconut oil 2. Whisk soy sauce, honey and lime juice together 3. In a bowl, toss pluots and figs with sauce mixture 4. Add shallots, garlic and ginger to the bowl 5. Mix in pistachios and herbs 6. Serve over a bed of mixed greens or on its own.