DELICIOUSLY CRISPY AND TART- THE PLUOT


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)

Ingredients:

  • 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

Prepare:

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.

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© 2016 Intuitive Wellness Inc.