PLUOTS — Part plum and part apricot, Pluots have a truly mixed heritage! These fruits were originally “invented” in the late 20th century by Floyd Zaiger, and today thrive in Washington and California. Pluots have a majority of plum parentage, so have smooth skin like plums, with colors ranging from yellow-green to black. Skin can appear to be solid, striped or speckled. Their flesh colors range from deep purple-red to white, depending on plum and apricot parentage. There are approximately 20 varieties of pluots, varying greatly in size, skin color and flesh color. The most unusual are called interspecific plums, or dinosaur eggs.
Pluots are known for their sweetness and flavor, since their sugar content is much higher than that of a plum or apricot alone. They are best eaten out of hand. They pair well with mild, fresh cheese such as chevre or ricotta. Pluots also make a superb topping for cakes or ice cream, and can be used in place of plums in jams and compotes.
Ripening & Storage: Pluots should be ripened at room temperature and then refrigerated. The fruit can be ripened in a brown paper bag at room temperature. To remove the pit, cut the fruit in half and twist. Pluots can be eaten out of hand, cooked or used fresh in recipes.
Confetti Pluot-Pasta Salad- (Serves 6) 8 oz. Corkscrew pasta, 1/2 Medium red bell pepper, cut into strips, 3/4 C. Peeled, diced jicama, 1/2 C. Red onion, chopped, 8 Pluots, sliced, 2 T. Pimento, diced, 1 t. Fresh ginger, finely grated, 3 T. Rice or white wine vinegar, 1 T. Vegetable oil 1/8 t. EACH salt and ground black pepper.
Cook pasta according to package directions. Drain and rinse briefly under cold water and drain again. In a large bowl, toss the pasta with peppers, jicama, onion and pluots. In a small bowl, combine other ingredients until blended. Drizzle dressing over the salad and toss until evenly coated.
PEARL WHITE NECTARINES – A special treat, these beauties were grown in orchards in Dinuba, Ca. White nectarines tend to have paler skin than their yellow cousins, but have the same blush, softness, sweetness and overall look as a yellow nectarine. The real difference is that the Pearl Whites have either a white or champagne-colored flesh instead of the standard yellow shade. White nectarines were not commercially cultivated in substantial numbers until the 1980’s, when modern breeding made them a bit
more resilient and gave them a longer growing season.
White nectarines have a soft nectarine flavor, but are much more floral tasting than the yellow varieties. This translates to a delicacy in their flavor that is notable when you eat the nectarines on their own, as well as in cobblers or pies.
Ripening and Storage: Fresh nectarines can be kept at room temperature for 3 or 4 days, depending on ripeness. Once ripe, refrigerate in a plastic bag for no more than a day or two. Allow to come to room temperature before eating. (They need proper air circulation at all times.)
Roasted Chicken Breasts Stuffed with Nectarines – (Serves 4) 2 Medium to large ripe, firm nectarines, 1-1/2 C. Dessert wine, Salt and pepper to taste, 4 Chicken breast halves, on bone, with skin. Halve nectarines, cutting a slit along the seam to the pit. Twist, and use a knife to remove the pit. Cut each half into five slices lengthwise. Put slices in a shallow bowl, add wine and allow to marinate 30 minutes. Preheat oven to 500°.
Loosen chicken skin and season. Place 4 nectarine slices between the skin and meat of each breast piece; reposition the skin and secure with toothpicks. (You will have nectarine slices left over.) Place the breasts on a foil-lined sheet pan and drizzle a tablespoon of wine marinade over each. Bake 25 – 30 minutes, until deepest part of flesh reaches 160°. Meanwhile, in a saucepan, combine remaining fruit and marinade over medium heat, about 15 minutes until reduced to a light syrup-like glaze. To serve, place chicken on individual plates, spoon syrup on top.
