Pluots

I’m a city girl, and my husband does most of the grocery shopping, so when I went to the St Jacob’s farmers’ market with my BFF, Jo, last weekend, I was amazed to discover a whole new variety of fruits and vegetables that I never knew existed. Among them, the mighty pluot.1

Pluots are a cross between a plum and an apricot, with a slight emphasis on plum. There are others variations, as I discovered from Wikipedia: the plumcot, apriplum and aprium among them. Though pluots win my heart for their name,2 their flavour is incredible as well.

My original intent was to pick up a few fruits and veggies for making jams, preserves and pickles as it’s become a new hobby, and I came away with more food than I could possibly eat in a reasonable time. I’ve been jamming for four days straight now,3 and made some incredible things.4

I think the best thing I’ve made so far comes from Sarah B Hood’s We Sure Can, and it’s for a strawberry jam with balsamic vinegar and cracked black pepper. I had no idea those flavours could be combined, or that they’d be so wonderful together. It may be the most delicious thing that’s ever been in my mouth.

After my first brief exposure to making red pepper jelly last year, I hadn’t canned anything until earlier this summer. Now, in the past there days, I’ve made four different jams, cranberry sauce, and star anise plum preserves. It’s been a bit of a learning curve, but also, somewhat surprisingly, a lot of fun.

I’m always looking for new recipes, if you’ve got one to share, let me know!

  1. Pronounced plu-ot. []
  2. So close to Pluto! []
  3. Eat your heart out, Bob. []
  4. Though one didn’t turn out quite as well as planned. []