24 Delicious Pluot Recipes for Every Season

Excited to explore the vibrant world of pluots? These sweet, juicy hybrids are nature’s perfect treat, blending plum and apricot flavors into one irresistible fruit. Whether you’re craving quick snacks, elegant desserts, or refreshing summer salads, we’ve gathered 24 mouthwatering recipes to enjoy pluots year-round. Get ready to discover new favorites that will make this versatile fruit a staple in your kitchen—let’s dive in!

Pluot and Almond Tart

Ready to transform seasonal fruit into a showstopping dessert? This pluot and almond tart combines juicy stone fruit with nutty crunch in a buttery crust. Bake this beauty for your next gathering—it disappears fast.

Ingredients

– 1½ cups all-purpose flour
– ½ cup cold unsalted butter, cubed
– 3 tablespoons ice water
– 4 ripe pluots, sliced
– 1 cup almond flour
– ½ cup granulated sugar
– 2 large farm-fresh eggs
– 1 teaspoon pure vanilla extract
– ¼ teaspoon fine sea salt
– 2 tablespoons sliced almonds
– 1 tablespoon coarse sugar

Instructions

1. Preheat your oven to 375°F.
2. Combine 1½ cups all-purpose flour and ¼ teaspoon fine sea salt in a large bowl.
3. Cut ½ cup cold cubed butter into the flour mixture using a pastry cutter until pea-sized crumbs form.
4. Sprinkle 3 tablespoons ice water over the mixture, one tablespoon at a time, mixing with a fork until dough just comes together.
5. Press the dough evenly into a 9-inch tart pan, working it up the sides.
6. Chill the crust in the refrigerator for 15 minutes to prevent shrinkage during baking.
7. Whisk 2 large eggs, ½ cup granulated sugar, and 1 teaspoon vanilla extract in a medium bowl until pale and creamy.
8. Fold 1 cup almond flour into the egg mixture until fully incorporated.
9. Spread the almond filling evenly over the chilled crust.
10. Arrange 4 sliced pluots in concentric circles over the filling, slightly overlapping.
11. Sprinkle 2 tablespoons sliced almonds and 1 tablespoon coarse sugar over the pluots.
12. Bake at 375°F for 35-40 minutes until the crust is golden and filling is set.
13. Cool the tart completely on a wire rack before slicing.

Makes the perfect balance of textures—crisp crust, tender fruit, and nutty filling. Serve warm with vanilla bean ice cream for ultimate indulgence, or enjoy room temperature with your morning coffee.

Grilled Pluot and Chicken Salad

Haven’t tried grilled pluots yet? You’re missing out. This grilled pluot and chicken salad brings sweet, smoky, and savory together in one vibrant bowl. Get ready to level up your salad game.

Ingredients

– 2 boneless, skinless chicken breasts
– 4 ripe pluots, halved and pitted
– 6 cups crisp mixed greens
– ½ cup crumbled goat cheese
– ¼ cup toasted pecans
– 3 tablespoons extra virgin olive oil
– 2 tablespoons balsamic glaze
– 1 teaspoon coarse sea salt
– ½ teaspoon freshly cracked black pepper

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. Pat the chicken breasts completely dry with paper towels.
3. Brush both sides of the chicken with 1 tablespoon of extra virgin olive oil.
4. Season the chicken evenly with ½ teaspoon of coarse sea salt and ¼ teaspoon of freshly cracked black pepper.
5. Place the chicken breasts on the hot grill and cook for 6-7 minutes.
6. Flip the chicken using tongs and cook for another 6-7 minutes until the internal temperature reaches 165°F.
7. Brush the halved pluots with 1 tablespoon of extra virgin olive oil while the chicken cooks.
8. Place the pluots cut-side down on the grill and cook for 3-4 minutes until grill marks appear and they soften slightly.
9. Remove both the chicken and pluots from the grill and let them rest for 5 minutes.
10. Slice the rested chicken against the grain into ½-inch thick strips.
11. Chop the grilled pluots into bite-sized pieces.
12. Arrange the crisp mixed greens in a large serving bowl.
13. Top the greens with the sliced chicken and chopped pluots.
14. Sprinkle the crumbled goat cheese and toasted pecans over the salad.
15. Drizzle the remaining 1 tablespoon of extra virgin olive oil and the balsamic glaze over everything.
16. Season with the remaining ½ teaspoon of coarse sea salt and ¼ teaspoon of freshly cracked black pepper.
17. Toss the salad gently to combine all ingredients.

Vibrant textures make every bite exciting—the juicy pluots contrast with crisp greens, while creamy goat cheese balances the smoky chicken. Serve this immediately while the grilled elements are still warm, or pack it for a next-level lunch that travels beautifully.

Pluot and Ginger Chutney

Zesty pluot and ginger chutney transforms ordinary meals into extraordinary experiences. Grab those ripe summer fruits and let’s create this sweet-spicy condiment that’ll upgrade everything from grilled cheese to roasted meats. This vibrant preserve captures peak seasonal flavor in just one pot.

Ingredients

– 2 pounds ripe pluots, pitted and roughly chopped
– 1 cup finely diced yellow onion
– ½ cup apple cider vinegar
– ½ cup packed light brown sugar
– ¼ cup crystallized ginger, finely minced
– 2 tablespoons fresh ginger, grated
– 1 teaspoon mustard seeds
– ½ teaspoon crushed red pepper flakes
– ¼ teaspoon fine sea salt

Instructions

1. Combine all ingredients in a heavy-bottomed 4-quart saucepan.
2. Set the saucepan over medium-high heat and bring the mixture to a vigorous boil, stirring constantly with a wooden spoon.
3. Reduce heat to maintain a steady simmer, watching for small bubbles breaking the surface.
4. Cook for 25-30 minutes, stirring every 3-4 minutes to prevent sticking.
5. Scrape the bottom thoroughly when stirring to incorporate any caramelized bits.
6. Check consistency after 25 minutes—the chutney should coat the back of a spoon without dripping immediately.
7. Remove from heat when the pluots have broken down and the liquid has thickened significantly.
8. Cool completely in the saucepan before transferring to clean jars.

Just spoon this jewel-toned chutney over sharp cheddar on crackers for instant appetizers. The texture balances tender fruit chunks against the ginger’s subtle crunch, while the flavor profile swings from initial sweetness to a warm, peppery finish. Try it as a glaze for pork chops or stirred into Greek yogurt for a savory dip.

Spiced Pluot Compote

Never settle for boring fruit again. Transform pluots into a spiced masterpiece that elevates everything from yogurt to pork chops. This compote brings sweet, tart, and warm spice notes in under 30 minutes.

Ingredients

– 1 lb ripe pluots, pitted and chopped
– 1/2 cup granulated sugar
– 1/4 cup fresh orange juice
– 1 tbsp fresh lemon juice
– 1 cinnamon stick
– 3 whole cloves
– 1/4 tsp freshly grated nutmeg
– Pinch of fine sea salt

Instructions

1. Combine chopped pluots, granulated sugar, fresh orange juice, and fresh lemon juice in a medium saucepan.
2. Add the cinnamon stick, whole cloves, freshly grated nutmeg, and fine sea salt to the saucepan.
3. Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally with a wooden spoon.
4. Reduce heat to medium-low and simmer for 15 minutes, stirring every 3-4 minutes to prevent sticking. (Tip: For thicker compote, simmer 5 minutes longer.)
5. Check if pluots have broken down into a chunky sauce consistency, using the back of your spoon to mash any larger pieces.
6. Remove the saucepan from heat and discard the cinnamon stick and whole cloves. (Tip: Let compote cool completely—it will thicken further as it sits.)
7. Transfer the compote to a clean glass jar and let it cool to room temperature, about 30 minutes. (Tip: Store in an airtight container in the refrigerator for up to 2 weeks.)
8. Serve warm or chilled. During cooling, the compote develops a jammy texture with soft fruit chunks. Dollop over vanilla ice cream for a sweet-spicy contrast, or swirl into morning oatmeal for an instant upgrade.

Pluot and Prosciutto Flatbread

Craving something that screams gourmet but cooks in minutes? This pluot and prosciutto flatbread delivers sweet, salty, and savory in every bite. Get ready to impress without the stress.

Ingredients

– 1 package store-bought pizza dough
– 2 tablespoons rich extra virgin olive oil
– 4 ounces thinly sliced prosciutto
– 2 ripe pluots, thinly sliced
– 8 ounces fresh mozzarella cheese, torn into chunks
– 1/4 cup peppery arugula
– 2 tablespoons sweet balsamic glaze
– 1 teaspoon flaky sea salt
– 1/2 teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 425°F and place a baking sheet inside to heat.
2. Stretch the pizza dough into a 12-inch oval on a floured surface.
3. Brush the dough evenly with extra virgin olive oil, leaving a 1-inch border.
4. Arrange the torn mozzarella chunks over the oiled dough.
5. Layer the thinly sliced pluots in a single layer over the cheese.
6. Tear the prosciutto into rustic pieces and scatter over the pluots.
7. Sprinkle the flaky sea salt and freshly cracked black pepper evenly across the top.
8. Carefully transfer the flatbread to the preheated baking sheet.
9. Bake for 12-15 minutes until the crust is golden and cheese is bubbly.
10. Remove from oven and let rest for 2 minutes to set the cheese.
11. Top with peppery arugula while still warm.
12. Drizzle with sweet balsamic glaze just before serving.
Golden, crispy crust meets juicy pluots and salty prosciutto in this vibrant flatbread. The fresh arugula adds a peppery crunch that cuts through the richness beautifully. Serve it sliced into wedges for sharing, or keep it all to yourself—we won’t judge.

Pluot and Blueberry Crisp

Savor this vibrant pluot and blueberry crisp that transforms humble fruit into a showstopping dessert. Bake juicy pluots with sweet blueberries under a golden oat topping. Serve warm for maximum comfort food vibes.

Ingredients

– 6 ripe pluots, pitted and sliced
– 2 cups fresh blueberries
– 1/2 cup granulated sugar
– 1 tbsp fresh lemon juice
– 1 cup old-fashioned rolled oats
– 1/2 cup all-purpose flour
– 1/2 cup packed light brown sugar
– 1/2 tsp ground cinnamon
– 1/4 tsp fine sea salt
– 1/2 cup cold unsalted butter, cubed

Instructions

1. Preheat your oven to 375°F.
2. Combine sliced pluots, blueberries, granulated sugar, and lemon juice in a large bowl.
3. Toss the fruit mixture until evenly coated.
4. Transfer the fruit mixture to a 9-inch baking dish.
5. In a separate bowl, mix rolled oats, flour, brown sugar, cinnamon, and sea salt.
6. Add cold cubed butter to the oat mixture.
7. Use your fingers to work the butter into the dry ingredients until coarse crumbs form.
8. Sprinkle the oat topping evenly over the fruit layer.
9. Bake at 375°F for 35-40 minutes until the topping is golden brown and fruit is bubbling.
10. Remove from oven and let rest for 15 minutes before serving.

Heavenly warm, this crisp delivers contrasting textures—the tender fruit collapses into jammy perfection while the crunchy oat topping provides satisfying bite. Drizzle with cold cream for temperature play or top with vanilla ice cream that melts into the bubbling fruit. The pluots’ honeyed notes balance the blueberries’ bright acidity in every spoonful.

Pluot Jam with Vanilla

Zesty pluot jam with vanilla is about to become your new pantry obsession. Transform those gorgeous stone fruits into a shimmering spread that captures summer in a jar. Get ready to elevate your toast game forever.

Ingredients

• 2 pounds ripe pluots, pitted and roughly chopped
• 1 ½ cups granulated sugar
• ¼ cup fresh lemon juice
• 1 whole vanilla bean, split lengthwise
• 1 tablespoon unsalted butter

Instructions

1. Combine chopped pluots, sugar, and lemon juice in a heavy-bottomed pot.
2. Scrape the seeds from the split vanilla bean into the mixture, then add the pod.
3. Let the mixture macerate at room temperature for 30 minutes to draw out natural juices.
4. Place the pot over medium-high heat and bring to a rolling boil, stirring constantly with a wooden spoon.
5. Reduce heat to maintain a steady simmer and cook for 20-25 minutes, skimming off any foam that rises to the surface.
6. Test for doneness by placing a small spoonful on a chilled plate – it should wrinkle when pushed with your finger.
7. Remove from heat and stir in butter until fully melted and incorporated.
8. Carefully remove the vanilla bean pod using tongs.
9. Ladle the hot jam into sterilized jars, leaving ¼ inch headspace.
10. Process in a water bath canner for 10 minutes if preserving, or let cool completely before refrigerating.

Now you’ve got jewel-toned jam with that perfect spoonable texture. The vanilla bean adds floral depth that makes this incredible swirled into yogurt or paired with sharp cheeses. This isn’t just jam – it’s summer sunshine captured in a jar.

Roasted Pluot and Arugula Salad

Whip up this stunning salad that transforms simple ingredients into a flavor explosion. Roasted pluots caramelize into jammy perfection while peppery arugula provides the perfect fresh base. Get ready for sweet, savory, and seriously addictive bites in under 30 minutes.

Ingredients

– 4 ripe pluots, halved and pitted
– 6 cups fresh baby arugula
– 1/4 cup crumbled goat cheese
– 1/4 cup toasted walnuts
– 2 tablespoons rich extra virgin olive oil
– 1 tablespoon sweet balsamic glaze
– 1/2 teaspoon flaky sea salt
– 1/4 teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Arrange pluot halves cut-side up on the prepared baking sheet.
3. Drizzle 1 tablespoon of olive oil evenly over the pluots.
4. Roast for 18-20 minutes until the edges are caramelized and the flesh is tender.
5. Transfer roasted pluots to a plate and let cool for 5 minutes to prevent wilting the greens.
6. Place arugula in a large serving bowl as your base.
7. Scatter the cooled pluot halves throughout the arugula.
8. Sprinkle crumbled goat cheese evenly across the salad.
9. Add toasted walnuts for crunch and nutty flavor.
10. Drizzle the remaining 1 tablespoon of olive oil over the entire salad.
11. Finish with a generous swirl of balsamic glaze.
12. Season with flaky sea salt and freshly cracked black pepper.
13. Toss gently just before serving to maintain the pluots’ shape.

Perfectly balanced between sweet roasted fruit and peppery greens, this salad delivers incredible texture contrast. Pair it with grilled chicken for a complete meal or serve alongside crusty bread to soak up the delicious juices. The warm pluots slightly wilt the arugula edges while keeping the center crisp for maximum eating pleasure.

Pluot and Yogurt Parfait

Craving something sweet but wholesome? Combine pluots’ sweet-tart punch with creamy yogurt for a breakfast game-changer that takes just minutes to assemble.

Ingredients

• 2 ripe pluots, sliced into juicy half-moons
• 1 cup thick Greek yogurt, chilled and creamy
• 1/4 cup crunchy granola clusters
• 2 tablespoons golden honey, warmed and drizzle-ready
• Fresh mint leaves for aromatic garnish

Instructions

1. Wash and dry 2 ripe pluots thoroughly to remove any residue.
2. Slice each pluot in half, remove the pit, and cut into 1/4-inch thick half-moons. Tip: Use a sharp knife for clean slices that won’t bruise the delicate fruit.
3. Grab two parfait glasses or mason jars for visual layering appeal.
4. Spoon 2 tablespoons of chilled Greek yogurt into the bottom of each glass, spreading evenly.
5. Arrange a single layer of pluot slices over the yogurt, covering the surface completely.
6. Sprinkle 1 tablespoon of crunchy granola clusters over the pluot layer for texture contrast.
7. Repeat the layering sequence: yogurt, pluots, then granola, ending with a final yogurt layer on top.
8. Drizzle 1 tablespoon of warmed honey over each parfait in a zigzag pattern. Tip: Warm honey briefly in the microwave for 10 seconds to make it pourable without losing flavor.
9. Garnish with 3-4 fresh mint leaves pressed gently into the top layer. Tip: Chill assembled parfaits for 15 minutes before serving to let flavors meld and textures firm up.

Each spoonful delivers cool creaminess against juicy fruit bursts and satisfying crunch. Elevate it by swapping granola for toasted coconut flakes or adding a sprinkle of cinnamon for cozy warmth.

Pluot Upside-Down Cake

Brace yourself for the most stunning dessert you’ll make this season. This pluot upside-down cake transforms humble stone fruit into a caramel-kissed masterpiece that’ll have everyone begging for the recipe.

Ingredients

– 3 large ripe pluots, sliced into ½-inch wedges
– 1 cup granulated sugar, divided
– ½ cup unsalted butter, softened to room temperature
– 2 large farm-fresh eggs at room temperature
– 1½ cups all-purpose flour, spooned and leveled
– 2 teaspoons baking powder
– ½ teaspoon fine sea salt
– ¾ cup whole milk
– 1 teaspoon pure vanilla extract

Instructions

1. Preheat your oven to 350°F and generously butter a 9-inch round cake pan.
2. Arrange the pluot wedges in a single, overlapping layer across the bottom of the prepared pan.
3. Sprinkle ¼ cup of sugar evenly over the arranged pluots to create the caramel base.
4. In a large mixing bowl, cream together the softened butter and remaining ¾ cup sugar for 3-4 minutes until light and fluffy.
5. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
6. Whisk together the flour, baking powder, and sea salt in a separate bowl.
7. Alternate adding the dry ingredients and whole milk to the butter mixture, beginning and ending with flour.
8. Stir in the vanilla extract until the batter is smooth and well-combined.
9. Gently spread the batter over the pluot layer, using an offset spatula to create an even surface.
10. Bake for 45-50 minutes until the top springs back when lightly pressed and a toothpick inserted comes out clean.
11. Cool the cake in the pan on a wire rack for exactly 15 minutes—this allows the caramel to set without becoming sticky.
12. Run a thin knife around the edges to loosen, then invert onto a serving plate while still warm.

Zesty pluots caramelize into jammy perfection while the tender crumb soaks up all that fruity syrup. Serve warm with a dollop of vanilla bean ice cream for that hot-cold contrast, or enjoy slices for breakfast with your morning coffee—we won’t judge.

Pluot and Basil Salsa

Let’s transform those late-summer pluots into something spectacular. This vibrant salsa brings sweet stone fruit together with fresh basil for a flavor explosion that’ll upgrade everything from chips to grilled chicken. Get ready to impress in under 15 minutes.

Ingredients

– 2 cups diced ripe pluots (about 4 medium)
– 1/4 cup finely chopped red onion
– 1 jalapeño pepper, seeds removed and minced
– 1/4 cup fresh basil leaves, thinly sliced
– 2 tablespoons fresh lime juice
– 1 tablespoon extra virgin olive oil
– 1/2 teaspoon flaky sea salt

Instructions

1. Wash and dry 4 medium pluots, then cut them into 1/4-inch dice.
2. Finely chop 1/4 cup of red onion until pieces are about the size of rice grains.
3. Slice one jalapeño in half lengthwise and scrape out all seeds with a spoon.
4. Mince the deseeded jalapeño into tiny pieces for even heat distribution.
5. Stack 1/4 cup of fresh basil leaves and roll them tightly into a cigar shape.
6. Thinly slice the rolled basil into delicate ribbons (chiffonade).
7. Combine all diced pluots, chopped onion, minced jalapeño, and basil ribbons in a medium bowl.
8. Squeeze 2 tablespoons of fresh lime juice directly over the mixture.
9. Drizzle 1 tablespoon of extra virgin olive oil over the ingredients.
10. Sprinkle 1/2 teaspoon of flaky sea salt evenly across the salsa.
11. Gently fold everything together with a spatula until well combined.
12. Let the salsa rest at room temperature for 10 minutes to allow flavors to meld.

Bright jewel-toned pluot pieces create a confetti-like texture that pops against creamy white cheeses and grilled meats. The sweet-tart fruit base gets subtle heat from jalapeño while fresh basil adds an herbal brightness that cuts through richness. Serve it over grilled salmon, alongside crispy tortilla chips, or as a vibrant topping for fish tacos.

Pluot BBQ Sauce

Pluots bring sweet-tart magic to your grill game. This vibrant BBQ sauce transforms summer stone fruit into a sticky, smoky glaze that elevates everything it touches. Get ready to bottle up sunshine.

Ingredients

• 4 large ripe pluots, pitted and roughly chopped
• 1 cup ketchup with rich tomato depth
• 1/2 cup apple cider vinegar with bright acidity
• 1/4 cup pure maple syrup for caramelized sweetness
• 2 tbsp Worcestershire sauce with savory umami notes
• 1 tbsp smoked paprika for deep smoky flavor
• 1 tsp garlic powder with aromatic punch
• 1/2 tsp freshly ground black pepper
• 1/4 tsp cayenne pepper for subtle heat

Instructions

1. Combine chopped pluots, ketchup, apple cider vinegar, maple syrup, and Worcestershire sauce in a medium saucepan.
2. Place saucepan over medium heat and bring mixture to a gentle simmer, stirring occasionally with a wooden spoon.
3. Reduce heat to low and maintain a steady bubble for 15 minutes, stirring every 3-4 minutes to prevent sticking.
4. Add smoked paprika, garlic powder, black pepper, and cayenne pepper to the simmering mixture.
5. Continue cooking on low heat for another 10 minutes until pluots have completely broken down and sauce has thickened slightly.
6. Remove saucepan from heat and let cool for 5 minutes until safe to handle.
7. Transfer mixture to a blender and blend on high speed for 45 seconds until completely smooth and velvety.
8. Return blended sauce to the clean saucepan and simmer over low heat for 5 final minutes to meld flavors.
9. Test sauce consistency by dipping a spoon – it should coat the back evenly without running off too quickly.
10. Remove from heat and let cool completely before transferring to an airtight container.

This sauce develops incredible complexity as it rests overnight. The pluots create a beautiful balance between sweet stone fruit and tangy barbecue notes. Try it brushed on grilled chicken during the last 5 minutes of cooking, or stir a spoonful into baked beans for instant elevation.

Pluot and Brie Phyllo Cups

Let’s transform these sweet pluots and creamy brie into irresistible phyllo cups that’ll disappear in minutes. Layer that flaky pastry with juicy fruit and melty cheese for the perfect sweet-savory bite everyone craves.

Ingredients

– 1 package frozen phyllo dough, thawed overnight in refrigerator
– ½ cup unsalted butter, melted and warm
– 2 ripe pluots, pitted and diced into ½-inch pieces
– 4 ounces triple cream brie, rind removed and cubed
– 2 tablespoons honey, raw and golden
– 1 teaspoon fresh thyme leaves, finely chopped
– ¼ teaspoon flaky sea salt, for finishing

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Unroll the thawed phyllo dough onto a clean work surface and cover with a damp towel to prevent drying.
3. Brush one phyllo sheet lightly with warm melted butter using a pastry brush.
4. Layer a second phyllo sheet on top and brush again with butter.
5. Repeat the layering process until you have 4 buttered sheets stacked together.
6. Cut the phyllo stack into 12 equal squares using a sharp knife or pizza cutter.
7. Press each phyllo square into the cups of a mini muffin tin, creating little nests.
8. Bake the empty phyllo cups for 6-8 minutes until lightly golden and puffed.
9. Remove the partially baked cups from the oven and let cool for 2 minutes.
10. Gently press down the centers of the cups with a small spoon to create more space.
11. Divide the diced pluots evenly among the phyllo cups.
12. Top each cup with 2-3 cubes of brie cheese.
13. Return the filled cups to the oven and bake for 10-12 minutes until cheese is bubbly.
14. Remove from oven and immediately drizzle with raw golden honey.
15. Sprinkle with fresh thyme leaves and flaky sea salt while still warm.
16. Let cool for 5 minutes before serving to allow flavors to meld. Here’s the magic: that flaky, buttery crunch gives way to molten brie and sweet-tart pluots in every bite. Serve these warm with sparkling rosé or pile them high on a wooden board for your next gathering—they’re guaranteed to be the star.

Pluot Scones with Lemon Glaze

OBSESSED with these pluot scones? Same. They’re buttery, jammy, and zesty—perfect for your next brunch flex. Bake them once, and you’ll never go back to basic pastries.

Ingredients

– 2 cups all-purpose flour
– 1/3 cup granulated sugar
– 1 tablespoon baking powder
– 1/2 teaspoon fine sea salt
– 1/2 cup cold unsalted butter, cubed
– 1/2 cup heavy cream
– 1 large farm-fresh egg
– 1 teaspoon pure vanilla extract
– 1 cup diced ripe pluots
– 1 cup powdered sugar
– 2 tablespoons fresh lemon juice
– 1 teaspoon lemon zest

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Whisk together the all-purpose flour, granulated sugar, baking powder, and fine sea salt in a large bowl.
3. Cut in the cold unsalted butter cubes using a pastry cutter until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk the heavy cream, farm-fresh egg, and pure vanilla extract until smooth.
5. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
6. Fold in the diced ripe pluots gently to avoid overmixing.
7. Tip: Keep the butter cold for flaky layers—don’t let it soften.
8. Turn the dough onto a floured surface and pat into a 1-inch thick circle.
9. Cut the circle into 8 wedges using a sharp knife.
10. Arrange the wedges on the prepared baking sheet, spacing them 2 inches apart.
11. Bake at 400°F for 18–20 minutes, until the edges are golden brown.
12. Tip: Check for doneness by inserting a toothpick—it should come out clean, not wet.
13. Cool the scones on the baking sheet for 5 minutes, then transfer to a wire rack.
14. While cooling, whisk the powdered sugar, fresh lemon juice, and lemon zest in a small bowl until smooth.
15. Drizzle the lemon glaze over the warm scones using a spoon.
16. Tip: Glaze while scones are slightly warm so it soaks in just enough.
17. Let the glaze set for 10 minutes before serving.

Fresh from the oven, these scones boast a tender crumb with juicy pluot pockets and a sharp lemon kick. Serve them warm with a dollop of clotted cream or crumble over vanilla ice cream for a decadent twist.

Chilled Pluot Soup

Swipe right for the most refreshing bowl you’ll make all summer. This chilled pluot soup blends sweet stone fruit with zesty citrus for the ultimate warm-weather sipper. Grab your blender—this comes together in minutes.

Ingredients

– 4 ripe pluots, pitted and roughly chopped
– 1 cup plain Greek yogurt
– 2 tablespoons fresh lime juice
– 1 tablespoon local honey
– ½ teaspoon finely grated ginger
– Pinch of flaky sea salt
– Fresh mint leaves for garnish

Instructions

1. Combine 4 roughly chopped ripe pluots, 1 cup plain Greek yogurt, 2 tablespoons fresh lime juice, 1 tablespoon local honey, ½ teaspoon finely grated ginger, and a pinch of flaky sea salt in a blender.
2. Blend on high speed for 45 seconds until completely smooth and frothy. Tip: For extra silkiness, strain through a fine-mesh sieve to remove any fibrous bits.
3. Pour the soup into an airtight container and refrigerate for at least 2 hours until thoroughly chilled. Tip: Chill your serving bowls in the freezer for 10 minutes before serving for maximum refreshment.
4. Ladle the chilled soup into bowls and garnish with fresh mint leaves. Tip: Add a drizzle of honey over the mint leaves to create beautiful flavor ribbons.
Fresh from the fridge, this soup delivers a velvety texture that melts on the tongue. The pluots bring honeyed sweetness while the ginger provides a subtle warmth that lingers. Serve it in chilled shot glasses for a sophisticated appetizer or poolside in mason jars.

Pluot Glazed Pork Tenderloin

Just when you thought pork couldn’t get more addictive. Juicy pork tenderloin meets sweet-tart pluot glaze in this showstopper that’ll have everyone begging for seconds.

Ingredients

– 1.5 lb pork tenderloin
– 4 ripe pluots, pitted and chopped
– 1/4 cup honey
– 2 tbsp apple cider vinegar
– 1 tbsp soy sauce
– 2 cloves garlic, minced
– 1 tsp freshly grated ginger
– 1/2 tsp smoked paprika
– 1/4 tsp coarse sea salt
– 1/4 tsp freshly cracked black pepper
– 1 tbsp extra virgin olive oil

Instructions

1. Preheat your oven to 400°F.
2. Pat the pork tenderloin completely dry with paper towels.
3. Rub the pork with olive oil, then season evenly with salt, pepper, and smoked paprika.
4. Heat a large oven-safe skillet over medium-high heat until shimmering hot.
5. Sear the pork for 2 minutes per side until golden brown crust forms.
6. Transfer the skillet directly to the preheated oven.
7. Roast for 15-18 minutes until internal temperature reaches 145°F.
8. While pork roasts, combine pluots, honey, vinegar, soy sauce, garlic, and ginger in a small saucepan.
9. Bring the glaze to a boil over medium heat, then reduce to simmer.
10. Cook for 8-10 minutes, stirring frequently, until pluots break down and sauce thickens.
11. Press the glaze through a fine mesh strainer into a bowl, discarding solids.
12. Remove pork from oven and let rest on cutting board for 5 minutes.
13. Brush the strained glaze generously over the rested pork.
14. Slice the pork into 1-inch thick medallions.
15. Drizzle remaining glaze over sliced pork before serving.

Unbelievably tender pork gets its perfect contrast from that sticky-sweet pluot glaze. Serve these gorgeous medallions over creamy polenta or slice them thin for next-level sandwiches—either way, that caramelized crust and juicy interior will disappear fast.

Pluot and Mint Iced Tea

Beat the summer heat with this vibrant iced tea that transforms ordinary refreshment into something extraordinary. Bold pluots bring sweet-tart complexity while fresh mint delivers that cooling kick you crave.

Ingredients

• 4 ripe pluots, sliced with skins on for maximum color
• 1 cup fresh mint leaves, gently packed for aromatic intensity
• 8 cups filtered water for clean flavor
• 6 black tea bags, high-quality for robust base
• 1/2 cup granulated sugar for balanced sweetness
• 2 tablespoons fresh lemon juice for bright acidity
• Ice cubes for serving

Instructions

1. Bring 4 cups of filtered water to 200°F in a large saucepan.
2. Remove from heat and steep 6 black tea bags for exactly 5 minutes to prevent bitterness.
3. Remove tea bags and stir in 1/2 cup granulated sugar until fully dissolved.
4. Slice 4 ripe pluots into thin wedges, keeping the skins on for natural color infusion.
5. Gently muddle 1 cup fresh mint leaves in a large pitcher to release essential oils.
6. Add sliced pluots and 2 tablespoons fresh lemon juice to the mint-filled pitcher.
7. Pour the warm sweetened tea over the fruit and mint mixture.
8. Add remaining 4 cups of cold filtered water and stir thoroughly to combine.
9. Refrigerate for at least 4 hours to allow flavors to fully meld and develop.
10. Strain the tea through a fine-mesh sieve into serving glasses filled with ice cubes.

What emerges is a stunning ruby-hued tea with subtle fruit pulp that dances between sweet plum and tart apricot notes. The mint provides a refreshing finish that makes this perfect for afternoon sipping or as a sophisticated base for mocktails. Serve over chunky ice with extra pluot slices as edible garnishes for maximum visual appeal.

Conclusion

Many of these pluot recipes offer year-round inspiration for your kitchen! Whether you’re baking, grilling, or blending, there’s something delicious for every season. We hope you’ll try a few favorites and let us know which ones you love most in the comments below. Don’t forget to share this tasty roundup on Pinterest so other home cooks can discover these wonderful recipes too!