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I 'DINO BOUT PLUOTS

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August 4, 2011 - 12:13pm
Author: 
Britta T

SOVEREIGN STONEFRUIT

Decadent and evocative, this crimson queen. As the summer sun warms the earth in his elegant embrace, she emerges brazenly, a glistening jewel among other fruits. Her flesh-exceptionally juicy, intensely sweet. Her skin, bold and ostentatious, stealing the hearts of every foraging soul.

Yes, friends, the time has come to surrender to the mighty flavor of the Pluot. Often referred to as "dino eggs", the pluots are an elaborate cross species of Plum and Apricot, their skin variegated with hues of dark red wine, and vibrant amber sunsets. With names like "Dapple Dandy", "Flavorosa", "Emerald Drop", and "Raspberry Jewel", how you can you even resist!?

Here are a few tantalizing ways to play with the queen of summer stone fruits. Lone Oak Ranch and Smit Orchards have a stunning offering of just plucked pluots, which should still be somewhat firm when you select them.

1. Grilled: Half the pluots and brush with a dollop of raw honey (from Mikolich Honey) and Dijon mustard. Grill until browned on both sides. If you're feeling really sexy, pick up a pound of pork or lamb chops from Son Rise Ranch to serve alongside and you'll have an impressive dinner plate.


2. Brûléed: Spread sliced pluots in a shallow baking dish and sprinkle with brown sugar. Broil until bubbly and browned. Serve hot with vanilla ice cream or homemade gelato from Il Gelato di Renato. (don't let it melt before you get home!)


3. In salsa: Use chopped pluots instead of tomatoes in fresh salsa- mix with lime juice from Paradise Valley Ranch, chopped chiles from Suzie's Farm, and onion & cilantro from JR Organics


4. In salad: Adding sliced pluots to your tender greens makes for a dazzling salad. Toss in some crumbled goat feta from Nicolau Farms to a plate of greens from Suzie's, and dress with a soft, sweet balsamic vinegar from Gianni's Fine Foods.