A lot of plum, a little bit of apricot, and a bunch of fiber. The pluot has only been around since the late 1980s. But its sweetness and intense, delectable flavor means this healthy stone fruit will be at farmers’ markets for ages to come. Look for firm, unblemished pluots with vibrant color. They continue to ripen and are ready to eat when they soften and have a strong, fragrant smell.
- 2 tsp. olive oil
- 4 pluots, halved and pitted
- 1 large sweet onion, cut in thick slices
- 1 pint cherry tomatoes, halved
- 2 cups fresh spinach
- 1/2 cup feta cheese crumbles
- 2–3 tbsp. vinaigrette
- Salt and pepper
- Coat pluots and onions with olive oil.
- Grill fruit and onions on each side.
- Remove from grill and cut onions into bite-sized pieces.
- In a bowl, gently toss all ingredients with vinaigrette.
- Add salt and pepper to taste.
- Serve immediately.
Pluot recipe nutrition facts
% of Daily Value*
|Total Fat 9.6g||15%|
|Saturated Fat 2.9g||14%|
|Trans Fat 0g|
|Total Carb 17.8g||6%|
|Dietary Fiber 3.6g||14%|
Vitamin A 51% | Vitamin C 45% | Calcium 7% | Iron 5%
* Based on a 2,000 calorie diet