according to wikipedia, a pluot is a “complex cross hybrid of plum and apricot, exhibiting more plum-like traits.” it is a registered trademark of zaiger’s genetics.
wiki goes on: “the fruit’s exterior with smooth skin closely resembles a plum’s. pluots are noted for their sweetness due to a very high sugar content, their intense flavor and a very juicy pulp. pluots are also rich in vitamin a.” (well there you go!)
while now is neither the time nor the place for a discussion of genetically engineered food, i can testify that pluots are amazingly delicious and just may be the juiciest fruit i have ever eaten. (did i mention they were juicy?)
pluots, i have found, make great snacks (only if you have an abundance of napkins on hand), but you can bake with them, too. i could kick myself for not taking a picture of the gorgeous pluot rustic tart i made this weekend, but let’s talk about it anyway.
i piled the sliced fruit, mixed with fresh orange juice and orange zest and just a dash of sugar, on a homemade pastry and folded the edges up just a little to keep it all together. then i patted lemon-sugar (just lemon zest sort of ground into sugar with the back of a spoon) on the crust and baked it.
i folded organic, grass-fed sour cream (this is an absolute necessity – find it at whole foods) into fresh whipped cream (no added sugar, please!) and dolloped it generously on top.
did i mention to serve the tart at room temp? yes please. mmm
