Chances are you’ve probably been grocery shopping and may have overlooked theses juicy hybrids called Pluots, pronounced (Plew-ot). The Organic Pluot is a man made cross breed of Plums and Apricots.
I actually didn’t discover Pluots at my local grocer I learned about them through my partnership with Door to Door Organics. Each week I received a subscription organic fruit and vegetable box from the company filled with an assortment of fruits and vegetables. About a month ago one of the fruits I received, you guessed it… Organic Pluots!
Not to sound like a cliche but biting into the tiny stone fruit was truly “Love at First Bite!” packed with sweet delicious juiciness. The Pluot is the cross between a Plum and an Apricot. They are extremely sweet with a higher sugar content than one of it’s parents, the Apricot. This makes it a perfect fruit for cobblers, pies and other desserts. The Pluot also has low acidity and thin skin much less than the Plum. My family and I really enjoyed eating the Organic Pluots. The were sweet and juicy and a pleasure to the pallet. We enjoyed them in smoothies, alone and in a wonderful Pluot, Peach and Plum Cobbler recipe I created myself.
|Fresh out the oven, very juicy, but thickens after standing 1 hour|
Pluot, Peach & Plum Cobbler Recipe
- 6-7 organic pluots pitted and sliced
- 1-2 ripe peaches pitted and sliced
- 1/3 C. white sugar
- 1/3 C. brown sugar
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1 Tbsp. fresh lemon juice
- 2 Tbsp. cornstarch
(Bottom Crust )
- Pillsbury Ready Made Pie Crust
- 1 C. All purpose flour
- 1/2 stick butter
- ice cubes (about 3)
- 1/4 C. sugar
- 1/4 tsp cinnamon
Directions: Place Pillsbury Ready Made pie crust in the bottom of oval or rectangular glass dish, set to the side. In Large sauce pan over medium heat stir with wooden spoon slowly all of filling ingredients for 8-10 minutes, careful not to burn. Remove from heat pour into glass dish. Mix top crust ingredients until ice has melted and mixture is a crumbly ball. Drop pieces of crust over fruit mixture until gone, some may sink into mixture. Place in 350′ oven and cook for 1 hour. Mixture will look juicy when removed let sit for 1 hour at room temperature until it thickens. Refrigerate after use. May not look very pretty but extremely tasty. Serve with vanilla ice cream.