Pluots and cucumbers are delicious on their own or chopped up in summer salads. But if you combine them, they not only make a delicious salsa, they go really well with fish. Summer is my favorite time ...

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 ...

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 ...

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 ...

If pies seem daunting to you, crumbles are your answer. Make this easy pluot crumble and be sure to eat it warm! (Recipe Credit: Adrianna Adarme of Fresh Tastes). Plums and pluots are surprisingly ...

Plumcots, pluots and apriums can be eaten out of hand or put into tarts, pies and crisps. They're also tasty in salads. Basically, they can be used in any recipe calling for stone fruit. Purchase ...

Combine flour and salt in large bowl. Using a pastry cutter, cut shortening into flour mixture until it resembles coarse meal with pea-size lumps. Add water and mix until the dough holds together.

Have you ever had a dappled pluot? A cross between plums and apricots, pluots (aka plumcots) feature the best of both fruits: intense flavour, meaty texture, delicious sweetness. They are not ...