Seasonal Superfood: Pluot
Pluots are best from May to September. Made up of about 75 percent plum and 25 percent apricot, these plum look-alikes come in a range of hues. No matter the variety, you’ll find a juicy, honey-sweet flesh inside.
Plum + Apricot = Pluot
Follow your nose
Buy fruit that has a light floral fragrance and is firm but not hard. Skip the mushy ones.
Store on the counter until ripe.
When the flesh gets soft around the stem area, they're ready to eat (or refrigerate for up to 1 week).
Wash 'em later
To preserve freshness, don't wash the fruit until right before eating or using.
Purple and Black
Most similar in flavor to a plum, this kind contains two key phytonutrients that protect eyes against sun damage.
This boldly colored variety that's got sugary sweetness and tangy skin is one of the top 10 most antioxidantpotent fruits.
Green and Yellow
Extra-juicy, this type has a tropical sweetness and one of the same beneficial flavonoids (catechin) as green tea.
EASY BASIC RECIPES
Arrange on a skewer with one of these pairs: shrimp and red onion; chicken and green pepper; or pork and sweet potato. Baste with a tropical-style sauce and grill.
Season pitted halves with cinnamon and sugar and grill cut side down on a well-oiled grill; serve with french toast or ice cream. Or season with salt and cayenne pepper, brush with chive butter and grill; serve with whitefish like halibut.
Use a pluot instead of tomato! Layer rounds with fresh mozzarella; top with shredded basil, salt and pepper, and a drizzle of balsamic vinegar.
Add pluot and orange slices to dry red wine mixed with ginger ale and a splash of plum brandy.
MORE INVOLVED RECIPES
SWEET & SOUR SAUCE
Puree chunks (with skin) with hoisin sauce, soy sauce, garlic, fresh ginger and crushed red pepper and use to baste chicken wings or toss in a stir-fry.
Wrap segments in egg roll wrappers and fry in an inch of oil.
Arrange slices on a sheet of prepared puff pastry and sprinkle with sugar, sliced almonds and ground ginger; dot with butter and bake.