stone fruit

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. 
 

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 little honey (from Robert Turner's amazing honey stand) 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 Da Le 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 some delicious Lemon Quark from Spring Hill Cheese.

3. In salsa: Use chopped pluots instead of tomatoes in fresh salsa- mix with lime juice from Schaner Farms, chopped chiles from Suzie's, and onion & cilantro from Vang Farms

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 Sage Mountain Farm, and dress with a soft, sweet balsamic vinegar from Falcone- La Bella Olives.
 

This summer has brought us a superabundance of stone fruit.  Mosey through the R&L farm booth and you'll be treated to at least eight different kinds of stone fruit, including white peaches, black plum, pluots and apricots.  Stop by Smit farm and you'll find Rainier and black cherries.  Savor the flavor of the fruit but don't throw away the pits.   Some of us grew up terrified that if we ate the pits they would sprout in our bellies or that we could die.  There are so many old wives' tales and myths about fruit pits that it is hard to know what to believe.

So, let's separate fact from fiction.  First, most stones, also known as pits, are edible in moderation.  Cherry, peach, apricot and nectarine stones are all edible (within moderation).  They all have a distinct almond flavor and are, in fact, related to almonds. Crack open the pit and you'll find a soft little kernel that looks, smells and tastes a lot like a tiny almond. Europeans have long prized these hidden treasures, which go by the name "noyaux" in France. The French love to leave cherries unpitted in preserves and desserts like clafouti, so the subtle almond flavor can permeate the fruit.   When distilled those kernels produce several famous liqueurs, including kirsch and amaretto.
But the kernels can also have a dark side. They contain a compound that can release cyanide in the body.  Our bodies can detoxify small amounts of that compound without a problem. But when consumed in large amounts they can make you very sick. To be safe, always roast the whole pits at 350 degrees for 10 minutes, which helps destroy the cyanide compound and make the shells brittle, so they're easier to crack. Once the kernels are roasted, you can steep them in cream to make almond-scented ice cream. You can grind them, add a little sugar and sprinkle the mixture on your fruit pies, galettes, crisps and cobblers. 

Sounds like too much work to get almond flavoring?  Stop by the Hopkins AG booth and pick up a variety of flavored, raw and roasted almonds.  No matter which you try, the flavor won't be the pits!