Pizza. Spread soft ricotta or goat cheese on a plain crust; top with discs of fresh pluot brushed with olive oil and minced fresh basil. Bake at 425 degrees for about 10 minutes, until crispy.
Salsa. Substitute pluots for tomatoes in your next summer salsa, along with chopped fresh jalapeño pepper, yellow onion, cilantro, and lime juice. Serve with burgers or grilled fish.
Bubbly. In a blender, combine chunks of fresh pluot with water, a splash of lemon juice, and agave or honey to sweeten; purée. Fill one-third of a champagne flute with pluot mixture and top off with Prosecco or sparkling water. Or use the purée to make beautiful ice cubes for your next pitcher of lemonade.
Serve with grilled meats, or spoon over ice cream or Greek yogurt. Slice 1 1/4 pounds fresh pluots in 1/2-inch wedges, to yield about 4 cups. Combine with 1 tablespoon coarse natural cane sugar and 3 tablespoons ruby port in a nonreactive bowl; let sit 5 minutes. Transfer to a rimmed baking sheet and broil 10–13 minutes, stirring once or twice, until tender and bubbly. Return to bowl and quickly stir in 1 teaspoon vanilla extract and 1/3 cup finely chopped fresh mint.Let stand 15 minutes or more before serving. Refrigerate up to one week. Makes about 2 cups.
PER SERVING (1/4 cup): 314 cal, 0g fat (0g mono, 0g poly, 0g sat), 0mg chol, 4g protein, 73g carb, 11g fiber, 4mg sodium