June – October from California. Best of Season late July – early August.

When selecting pluots in the store; look for firm fruit with a smooth and shiny surface. You may notice a little dust-like bloom on the fruit. The same thing is found on grapes and plums and occurs naturally to protect the fruit from moisture loss and decay.

Avoid fruit with punctures or holes, large soft spots and shriveling.

Ripen Pluots at home in either a closed paper bag or on the kitchen counter. The fruit is soft when it gives in to gentle pressure in the palm of the hand. Pluots are extra juicy when on the softer side. When the fruit is at your desired stage of ripeness store it in the refrigerator. It should last for 3-5 days. Like all fruit, pluots are free from cholesterol and saturated fats. They are high in Vitamins A and C and are a good source of potassium.

Anything that you do with a plum can be done with a pluot. From jams to cobbler, from sauce to salsa, pluot pie and poultry glaze.

Posted in

Dan The Produce Man

Recent Posts