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.
The pluot can be substituted for any other stone fruit, like plums, apricots, peaches, or nectarines.
Edible flowers are usually found in the herb section of the grocery store. If you cannot find them, simply leave them out.
- 10 medium-sized butter lettuce leaves
- 1/2 cup edible flowers
- 1 pluot, thinly sliced
- 3/4 cup cherry tomatoes, red or yellow, sliced in half
- 1 teaspoon honey
- 1 1/2 tablespoons sherry vinegar
- 3 tablespoons olive oil
- Salt and pepper, to taste
- 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.
- Side Dishes, Greens
- North American
- 2 servings