Preheat the oven to 375F. Wash and pit the pluots, and then cut them into 1/2-inch slices. In a small saucepan, melt the butter. Mix with 3 tablespoons of the syrup, whisking until combined, and set ...

A pluot is part plum, part apricot. It can be eaten raw, grilled, or baked, as in this quick dessert. If you don’t have access to pluots, feel free to substitute plums. This easy, delicious dessert ...

Cut pluots into desired shapes and sizes. An assortment of wedges usually works well for presentation. Mix yogurt with sage and vinegar then season. Toss frisee and arugula with extra virgin oil olive ...

It's hard to believe that the pluot didn't show up in the marketplace until 1989. The sweet stone fruit is now a staple at farmers' markets and is among the most beloved fruits in the locavore's diet.

Meet the pluot. Or perhaps you've already met. This firm but fleshy fruit, a hybrid of the plum and apricot, has been a seasonal guest in markets for the past few years. Chefs and home cooks love the ...

As it turns out, the whole roasted guinea pig was not the most memorable dish from a recent trip to Peru and Ecuador. And it wasn’t the tree tomatoes or polka-dotted potatoes either. Of all the new ...

Some say that pluots, a happy meld of plum and apricot, with sweet flesh and tart, plum-like skin, are the best of both worlds. And they're at the peak right now. Most pluots come from San Joaquin ...

In the natural world, we depend on birds and bees to carry pollen from tree to tree to create new seeds of life. When two trees share the same species or genus, horticulturalists cross them to produce ...