Monica (mom) says:
How happy was I when I spotted this lovely little fruit at the farmers’ market the other day?
It’s the pluot….a plum/apricot hybrid with a huge flavor!
Developed by Floyd Zaiger, who crossed plums and apricots, the flavor palette of this juicy wonder is mostly plum, with the feel of an apricot in your mouth! He also came up with and trademarked the name “pluot.”
Once these little treasures are picked from the tree, they continue to ripen. So if you turn them upside down on your kitchen counter, somewhere out of direct sunlight, let the magic happen. Once they are as ripe as you want them to be, store them unwrapped in your refrigerator for up to three days.
Most people claim that the pluot should be eaten at room temperature, but I prefer mine cold. If you are going to use them in a recipe, however, it is best to have them at room temperature because the skin can taste bitter.
I remember climbing and eating plums from our trees as a little girl….the pluot is the next best thing to that memory!
© 2014, Monica of glutenfreedoubletalk