Pluot

A pluot is a hybrid fruit that is 70% plum and 30% apricot.  Pluots have been around since about 1989.  They are sometimes called ‘plumcots’.  They are not genetically engineered.  Pluots are very sweet and are a good source of vitamin C, vitamin A and fiber.  They are very juicy and sweet.  They can be eaten raw or cooked.  A 2 ½ inch pluot contains just 30 calories.  Choose plump, firm, red to pink fruit.  There are 25 different varieties of pluots available.  Store ripe pluots in the refrigerator.

Pluot Cake

This pretty cake is great for desert or breakfast.

Place a 9 inch, removable bottom tart pan on a baking sheet.  Coat with spray oil and set aside.

Preheat the oven to 350 degrees.

1 ½ cups flour (we used unbleached all-purpose)

¾ cup sugar (I used evaporated cane juice)

¼ teaspoon salt

2 teaspoons baking soda

1/8 teaspoon fresh grated nutmeg

1 tablespoon white vinegar

3 tablespoons vegetable oil

1 teaspoon vanilla

¾ cup non-dairy milk (We used So Delicious Coconut milk- the 50 calorie per cup variety)

2 fresh pluots cut into small wedges

2 teaspoons sugar (we used evaporated cane juice)

Mix the dry ingredients together in a mixing bowl.

Add the wet ingredients and stir until the batter is smooth.

Pour the batter into the prepared pan.

Lay the pluots over top of the batter.

Sprinkle with 2 teaspoons sugar

Bake for 35-40 minutes.

Cool on a wire rack.

Enjoy warm or cold for breakfast or desert.

Serves 8.  Each serving has 218 calories.