Have you ever come across pluots, aka dinosaur eggs, at the grocery store or farmers market? The most common plum-apricot hybrid is about the size of a small peach and has a smooth, speckled pink-yellow exterior; however, there are multiple varieties that come in different sizes and colors. Some say the pluot resembles a dinosaur egg, which is how the fruit received its nickname. The texture is very similar to that of a plum, but the flavor is a tad more tart.
While the easiest way to snack on a pluot is to gnaw around the core while simultaneously slurping up the juices, like with a peach, here's a quick seasonal salad recipe that calls for the stone fruit. The buttery lettuce balances out the bitter flowers, and the pluots and cherry tomatoes take on a slightly nutty, roasted flavor after being marinated in the honey-sherry vinaigrette. If you make this for a guest, don't be surprised if you find your forks dueling for the last bites from the bottom of the bowl.
From Anna Monette Roberts, POPSUGAR Food
In a small bowl, whisk together honey and sherry vinegar until honey dissolves. Slowly whisk in olive oil until mixture slightly emulsifies. Salt and pepper to taste.
In a large bowl, combine lettuce, edible flowers, and sliced pluots and tomatoes. Drizzle in salad dressing 1 tablespoon at a time and toss until leaves are lightly coated.