Summertime brings with it scorching hot days, cooling delta breezes, and some of the best fruit of the year. Peaches, plums, nectarines, apricots, berries, cherries, and melons are at produce stands now. My sister-in-law was kind enough to share her bounty of pluots with the rest of the family, so I thought I would thank her by sharing a pluot recipe. Although a pluot is a delicious cross between a plum and an apricot, it more closely resembles a plum in appearance. There are many varieties of pluots available, but the type I received are golden-green on the outside and yellow on the inside. No matter what they look like on the outside, they all contain healthy amounts of fiber and vitamins A and C.
Here’s a recipe for a Pluot and Strawberry Salsa that’s great on grilled seafood or meat:
About 1 pound or 5-6 pluots, diced
1/2 lime, juiced
Big handful of strawberries, washed, hulled, and diced
1/4 cup green onions, both white and green parts sliced
1/2 to 1 jalapeno pepper – depending on preferred heat, finely diced
1/4 cup cilantro leaves, chopped
1/8 tsp cumin, optional
Salt and pepper, to taste
1. Wash and dry pluots. Cut vertical segments off around the pit and dice. Place in bowl. Note: Some recipes call for removing the skin first, but I leave it on for more nutritional fiber.
2. Juice the lime and pour over the diced pluots.
3. Add strawberries, green onions, jalapeno, cilantro, and cumin (if desired) to the bowl of pluots.
4. Carefully combine ingredients, being careful not to smash the fruit.
5. Add salt and pepper to taste.
Makes 2 -3 cups.