natural kitchen BY ELISA BOSLEY | RECIPE BY TRINA KAUFMAN
Pluots
A plum-apricot hybrid, pluots range in color from deep crimson to rose- speckled gold; heirloom varieties possess cheerful names like Dapple Dandy and Flavorosa. Pluots have smooth, taut skin and firm flesh like a plum, but taste less acidic (thanks to the apricot influence). Choose plump, not-too- hard pluots with a nice scent. Ripe ones give a bit when pressed near the stem. If needed, ripen at room temperature; then refrigerate.
Pizza. Spread soft ricotta or goat cheese on a plain pizza crust; top with discs of fresh pluot brushed with olive oil and minced fresh basil. Bake at 425 degrees for about 10 minutes, until crispy.
Salsa. Substitute pluots for tomatoes in your next summer salsa, along with chopped fresh jalapeño pepper, yellow onion, cilantro, and lime juice. Serve with burgers or grilled fish.
Bubbly. In a blender, combine fresh pluot chunks with water, a splash of lemon juice, and agave or honey to sweeten; purée. Fill one-third of a champagne flute with pluot mixture and top off with Prosecco or sparkling water. Or use the purée to make beautiful ice cubes for your next pitcher of lemonade.
PLUOT-MINT COMPOTE
Serve with grilled meats or spoon over vanilla ice cream or Greek yogurt. Slice 1¼ pounds fresh pluots in ½-inch wedges, to yield about 4 cups. In a nonreactive bowl, combine pluots with 1 tablespoon coarse natural cane sugar and 3 tablespoons ruby port; let sit 5 minutes. Transfer to a rimmed baking sheet and broil 10–13 minutes, stirring once or twice, until tender and bubbly. Return to bowl and quickly stir
in 1 teaspoon vanilla extract and 1
/3 cup finely chopped fresh mint. Let
stand 15 minutes or more before serving. Refrigerate up to one week. Makes about 2 cups.
PER SERVING (¼ cup): 314 cal, 0g fat (0g mono, 0g poly, 0g sat), 0mg chol, 4g protein, 73g carb, 11g fiber, 4mg sodium
46 deliciousliving | july 2012
DANA HOFF / STOCKFOOD
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